Banana and Hazelnut Teabread recipe
information
Preparation time: 10 min, plus cooling Cooking time: 1 hr 40 min, Cals per serving: 364 for 8, 291 for 10
ingredients
125 g (4 oz) butter , plus extra to serve
125 g (4 oz) soft brown sugar
50 g (2 oz) hazelnuts , chopped
225 g (8 oz) self-raising flour
1 tsp baking powder
1 tsp cinnamon
2 large eggs
75 g (3 oz) sultanas
2 ripe bananas , mashed
2 tsp semi-skimmed milk
125 g (4 oz) soft brown sugar
50 g (2 oz) hazelnuts , chopped
225 g (8 oz) self-raising flour
1 tsp baking powder
1 tsp cinnamon
2 large eggs
75 g (3 oz) sultanas
2 ripe bananas , mashed
2 tsp semi-skimmed milk
method
1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Mix the butter and sugar together in a bowl. Add all but 1 tablespoon of the hazelnuts and all the remaining ingredients and mix.
2. Turn into a lined and greased 900 g (2 lb) loaf tin and sprinkle with the remaining nuts.
3. Bake for 1 hour 40 minutes, or until cooked.Test it by piercing the centre with a skewer - it should come out clean.
4. Leave the teabread in the tin for one minute then turn out on to a wire rack to cool. Serve sliced and spread with butter.
2. Turn into a lined and greased 900 g (2 lb) loaf tin and sprinkle with the remaining nuts.
3. Bake for 1 hour 40 minutes, or until cooked.Test it by piercing the centre with a skewer - it should come out clean.
4. Leave the teabread in the tin for one minute then turn out on to a wire rack to cool. Serve sliced and spread with butter.
serving amount
serves: 8 - 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
