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Add a photoRaciónes: 12
Ingredientes
- 75 gm butter plus extra for greasing
- 225 gm self raising flour
- 1/4 x level tsp bicarbonate of soda 2.5 ml 1/2 level tsp salt
- 150 gm caster sugar
- 1 x egg
- 450 gm ripe bananas
- 125 gm minced mixed nuts eg. hazelnuts walnuts and brazil nuts
Direcciones
- Apricot jam dry banana chips and toasted walnut halves
- Grease and baseline a 450g loaf tin.
- Sieve flour bicarbonate of soda and salt into a bowl.
- Rub in butter stir in sugar and egg.
- Mash the bananas.
- Beat the banana and minced nuts into the flour mix.
- Turn the mix into the prepared tin.
- Bake at the front of the roasting ovenwith the gnd shelf on the floor. 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.
- Transfer to the simmering ovenif brown on top but not cooked in the centre.
- 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.
- Transfer to the simmering oven if brown on top but not cooked in the centre.
- Cold in the tin for 10 min: cold completely on a wire rack.
- To serve brush with warmed apricot jam. Cut into thick slices then cut each slice into three fingers.
- Decorate with banana chips and walnut halves.
- The cooled tea bread can be wrapped in greaseproof paper and stored in an airtght tin for up to one week. This tea bread is an ideal recipe for using up bananas when they are over ripe.
- Makes about 24 fingers
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 270mg | 11% |
| Potassium 114mg | 3% |
| Total Carbs 19.43g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.0g | 2% |
| Protein 2.58g | 4% |
