2 md Ripe bananas; (with spotty
-skins)
250 g Self-raising flour
1/2 ts Baking powder
1 ts Mixed spice
75 g Sunflower margarine
75 g Unrefined soft brown sugar
1 Carrot; grated
2 tb Clear honey
2 md Free range eggs
Mash the bananas with a fork. Sift the flour, baking powder and spice
into a large bowl. Rub in the margarine until the mixture looks like
fine crumbs then mix in the sugar and carrot.
Beat the honey into the banana then the eggs. Mix the wet ingredients
into the dry and spoon into a loaf tin. Level the top and bake for
about 1 hour until springy and firm.
Cool in the tin, then turn out, peel off the paper and cut into
slices or fingers. Will keep for 3-4 days in an airtight tin. Or
open-freeze, cut in slices then bag up.
Yields
1 servings