Banana and Hazelnut Teabread
Ingredients
- 4 oz butter plus extra to serve
- 4 oz soft brown sugar
- 2 oz hazelnuts chopped
- 8 oz self-raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 large eggs
- 3 oz sultanas
- 2 ripe bananas mashed
- 2 tsp semi-skimmed milk
Instructions
- 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.
- Turn into a lined and greased 900 g (2 lb) loaf tin and sprinkle with the remaining nuts.
- Bake for 1 hour 40 minutes, or until cooked.Test it by piercing the centre with a skewer - it should come out clean.
- 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.
Calories: 378 kcal
Carbohydrates: 51 g
Protein: 7 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 177 mg
Potassium: 302 mg
Fiber: 3 g
Sugar: 24 g
Vitamin A: 437 IU
Vitamin C: 3 mg
Calcium: 74 mg
Iron: 1 mg