Being quite cold outside and with not much planned I had the urge to bake. It was just one of those days when you feel like whipping out your apron, whisk and bowl and creating something that fills your kitchen with homely smells of goodness.
In today's oven was a banana and honey tea loaf inspired by the Queen of baking of herself - Mary Berry. I have been craving bananas recently so have been buying them like they have been going out of fashion, hence having a slight surplus! What better excuse to use up
Imprimer cette page Recipe type:
OtherNumber of serving: 8Preparation time:
10 Minute(s)Cook time:
Ingredients (for one 2 pound loaf):
225 grams of self raising flour
1 teaspoon of nutmeg
100g unsalted butter
Around 2-3 ripe bananas
100 grams of caster sugar
Grated rind of one lemon
2 large, fresh eggs
5 tablespoons of honey
Pre-heat the oven to 160 degrees and lightly grease and line a baking loaf tin with greaseproof paper.
Measure out the flour and nutmeg into a large bowl and rub the butter into the mixture. It should form breadcrumbs after a lot of gentle rubbing.
Peel and mash the bananas and stir in. Add the sugar, lemon rind, eggs and honey and beat well until the mixture is all gooey and together.
Drop into the tin evenly and smooth the top of the mixture so it bakes evenly. Bake in the centre of the oven for around 1 hour and a quarter. If it starts to brown to much, cover with tin foil for the rest of cooking time. It must really be cooked for the full time as even though the top may look done, the mixture is thick and heavy with fruit so needs enough time to do it's thing.
Leave to cool in the tin and then turn out. If you wish to do a topping like I did, heat a little honey and drizzle over the top. I then topped with crushed almonds. You can really use your imagination here, chunky sugar would also work well as well as some cacao nibs.