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Apricot jam dry banana chips and toasted walnut halves
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Grease and baseline a 450g loaf tin.
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3
Sieve flour bicarbonate of soda and salt into a bowl.
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Rub in butter stir in sugar and egg.
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Mash the bananas.
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Beat the banana and minced nuts into the flour mix.
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Turn the mix into the prepared tin.
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Bake at the front of the roasting ovenwith the gnd shelf on the floor.
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After 20 min place the cool plain shelf on the second runners above and cook for a further 20 to 25 min or possibly till a skewer inserted into the centre comes out clean.
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Transfer to the simmering ovenif brown on top but not cooked in the centre.
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Bake on the grid shelf on the bottom runners of the baking oven for 1 to 1 1/4 hrs or possibly till a skewer inserted into the centre comes out clean.
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Transfer to the simmering oven if brown on top but not cooked in the centre.
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Cold in the tin for 10 min: cold completely on a wire rack.
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To serve brush with warmed apricot jam.
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Cut into thick slices then cut each slice into three fingers.
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Decorate with banana chips and walnut halves.
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The cooled tea bread can be wrapped in greaseproof paper and stored in an airtght tin for up to one week.
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This tea bread is an ideal recipe for using up bananas when they are over ripe.
