My dear Auntie Marge left behind a 20 year old cookbook of Mary Berry’s. I was fondly flicking through it on Sunday (having a bad day only made better by baking, and then eating lots of cake!) and came across a recipe for banana and honey tea loaf – it inspired this recipe…..well i basically added walnuts for crunch! I think you’ll be seeing more Mary Berry bakes as the book is full of simple classics that I am desperate to try!
Use a 900g loaf tin
2 ripe bananas (225g)
225g Plain Flour
3tsp Baking Powder
1/4 tsp Ground Nutmeg
Zest of one Lemon
100g Walnut Pieces
100g Caster Sugar
Line the loaf tin with greaseproof paper and pre-heat the oven to 180 degrees.
Mix together the margerine, flour and baking powder until the consistency of breadcrumbs – I did this by hand. Mash the bananas until a smooth, thick puree. In an electric mixer, combine the flour mixture and bananas with the eggs, honey, nutmeg, sugar, walnuts and lemon zest until evenly mixed and smooth.
Pop into the tin and bake in the middle shelf for an hour and 20minutes or until a skewer comes out clean.
When cooked, turn out onto a wire rack and leave to cool completely. If you prefer your cakes extra sweet, drizzle with a little extra honey at the end.