“Here is a recipe I’ve been using for nearly 40 years for Banana Tea Bread – I made it a couple of weeks ago with bananas from the nursery and it was delicious. You can tell how old the recipe is as the ingredients are given in pounds and ounces!” – Trena Martin
- 7 ozs self-raising flour
- 1/4 level tsp bicarbonate of soda
- 1/2 level tsp salt
- 3 ozs butter
- 6 ozs sugar
- 2 eggs, beaten
- 1 lb ripe bananas, mashed
- 4 ozs nuts, coarse lay chopped
Oven temperature gas Mark 4, 350F, 180C
Grease and line an oblong cake/loaf tin (approx 8.5″ x 4.5″ approx) Sift flour, bicarbonate of soda and salt together.
Cream butter and sugar until pale and fluffy and egg a little at a time beating well.
Add bananas and beat again then stir in flour and nuts.
Put into tin and bake in the centre of oven for about 1 and quarter hours until well risen and firm.
Turn out and cool on wire rack and keep for 24 hours before serving sliced and buttered.