Banana and poppyseed tea bread recipe
information
Calories per serving 290.
ingredients
2 small bananas
2 tablespoons fresh lemon juice
100 g (3 1/2 oz) polyunsaturated margarine
100 g (3 1/2 oz) fructose
1/2 teaspoon grated nutmeg
1 tablespoon poppy seeds
2 eggs, beaten
225 g (8 oz) self raising white flour
1 teaspoon baking powder
2 tablespoons fresh lemon juice
100 g (3 1/2 oz) polyunsaturated margarine
100 g (3 1/2 oz) fructose
1/2 teaspoon grated nutmeg
1 tablespoon poppy seeds
2 eggs, beaten
225 g (8 oz) self raising white flour
1 teaspoon baking powder
method
1. Preheat the oven to Gas Mark 3 (160°C) fan oven 140°C. Line a 700 g (1 Lb 9 oz) loaf tin with non stick baking parchment.
2. Peel the bananas and mash them thoroughly with the lemon juice, and set aside.
3. Cream together the margarine and fructose until you have a pale and fluffy mixture. Add the nutmeg, poppy seeds, mashed bananas and beaten eggs.
4. Sift the flour and baking powder into the mixture and fold it in thoroughly. Spoon it all into the prepared tin and level the top with the back of a metal spoon.
5. Bake for 1 hour or until a skewer inserted into the centre comes out clean. tip: Store in an airtight container for up to one week.
2. Peel the bananas and mash them thoroughly with the lemon juice, and set aside.
3. Cream together the margarine and fructose until you have a pale and fluffy mixture. Add the nutmeg, poppy seeds, mashed bananas and beaten eggs.
4. Sift the flour and baking powder into the mixture and fold it in thoroughly. Spoon it all into the prepared tin and level the top with the back of a metal spoon.
5. Bake for 1 hour or until a skewer inserted into the centre comes out clean. tip: Store in an airtight container for up to one week.
serving amount
makes 8 slices.
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