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    Banana Tea Bread with Cinnamon and Pecans

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    Banana Tea Bread with Cinnamon and Pecans


    • 500g very ripe bananas (equivalent to three large bananas), skinned
    • 125g runny honey
    • 2 medium eggs
    • 125g butter, softened
    • 125g granulated sugar
    • 250g self-raising flour
    • 1 level teaspoon baking powder
    • 1 teaspoon ground allspice
    • ¼ teaspoon cinnamon
    • 50g pecan pieces (or walnuts),roughly broken


    1. Preheat the oven to 180°C/gas 4. Butter a 23cm x 15cm loaf tin and line with either greaseproof paper or butter-paper to prevent sticking.
    2. Purée the bananas thoroughly with the honey and the eggs in a liquidiser or food processor. Beat the butter with the sugar until it is light and white, before beating in the banana mixture, alternating with the flour sifted together with the baking powder and spices. Blend thoroughly. Then fold in the nuts and drop the mixture into the loaf tin, ensuring that it is spread well into the corners.
    3. Bake for 1 hour, until the cake has shrunk from the sides, and is well risen and springy in the middle (it may need a little longer, in which case turn the oven down a notch and bake for another 10-15 minutes, but cover loosely with foil to prevent it colouring too much). Tip the loaf out onto a baking-rack to cool. The loaf is all the better for a few days in the tin after which serve thinly sliced and generously buttered.

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