Banana tea bread (egg-free)

Serves: 20

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Total Time: 75

Cook Time: 75

• 75 gram(s) butter, plus extra for greasing
• 225 gram(s) self-raising flour
• 1.5 ml (1?4 level tsp) bicarbonate of soda
• 2.5 ml (1?2 level tsp) salt
• 150 gram(s) caster sugar
• 450 gram(s) (1lb) ripe bananas
• 10 ml (2 level tsp) Ener-G Egg Replacer
• 125 gram(s) chopped mixed nuts, eg, hazelnuts, walnuts and Brazil nuts
• Apricot jam, dried banana chips and toasted walnut halves

Method

1. Grease and base-line a 450g (1lb) loaf tin. Sieve flour, bicarbonate of soda and salt into a bowl. Rub in butter; stir in sugar.
2. Mash the bananas. Mix the egg replacer with 30ml (2tbsp) water, then add to the bananas. Beat the banana and chopped nuts into the flour mixture.
3. Turn the mixture into the prepared tin and bake at 180°C (160°C fan) mark 4 for 1hr-1hr 15min or until a skewer inserted into the centre comes out clean.
4. Cool in tin for 10min; cool completely on a wire rack (see Cook's Tip). To serve, brush with warmed apricot jam. Cut into thick slices, then cut each slice into three fingers. Decorate with banana chips and walnut halves.
5. COOK'S TIP The cooled tea bread can be wrapped in greaseproof paper and stored in an airtight tin for up to one week. Look here too... Simple cake special Try our recipe search Brilliant bread recipes

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