A BRITISH CLASSIC. NOT REALLY A BREAD BUT MORE OF A CAKE!
I ONLY EVER MAKE IT WHEN I HAVE BANANAS THAT ARE GOING BROWN THAT I SIMPLY WON’T EAT, THEY ARE PERFECT AT THIS STAGE FOR IN THIS BAKE. REALLY SIMPLE AND REALLY QUICK
MAKES A GORGEOUS AFTERNOON SNACK BUT I ALSO LOVE IT TOASTED FOR BREAKFAST WITH NATURAL YOGHURT, BLUEBERRIES, NUTS + HONEY
MY TOP TIP ALSO IS TO BAKE IT UNTIL IT’S ALMOST BURNT AS I LOVE THAT EXTRA CRUNCH!!
INGREDIENTS
125G SOFT BUTTER
2 EGGS
2 TABLESPOONS HONEY
4 RIPE BANANAS
HALF LEMON – JUICED
250G SELF RAISING FLOUR
1 TEASPOON CINNAMON
HANDFUL RAISINS (OR OTHER DRIED FRUIT)
HANDFUL SEEDS OR NUTS FOR THE TOP (OPTIONAL) I USED SUNFLOWER, POPPY AND CASHEWS
RECIPE
FIRSTLY
PREHEAT THE OVEN TO 180°C FAN AND LINE A LOAF TIN WITH BAKING PAPER
NOW…
IN A BOWL OR MIXER GIVE THE BUTTER A QUICK MIX. THEN ADD IN THE EGGS AND MIX – THIS MIGHTY LOOK A LUMPY
MASH UP
THE 4 BANANAS WITH A FORK AND ADD TO THE MIX AND GIVE THEM A QUICK MIX
NOW ADD
HONEY, LEMON JUICE, FLOUR, CINNAMON AND RAISINS. FOLD THIS IN WITH A SPOON OR SPATULA GENTLY AS YOU DON’T WANT TO OVER MIX
POUR THE MIXTURE INTO THE TIN
LEVEL IT OUT WITH A SPATULA AND SPRINKLE SEEDS ON TOP
POP IN THE OVEN AND BAKE FOR APPROX 30 -40 MINUTES UNTIL GOLDEN BROWN
ENJOY
TUDDENHAMS KITCHEN 
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