Banana Tea Bread



400 grams Bread flour

30 grams instant yeast

150 grams caster sugar

30 grams butter or margarine

300 ml full cream milk

200 grams mashed banana


2 dessertspoons honey for top glazing





Sift the flour into a mixing bowl



Add the salt, instant yeast, and gently mix together



Add in the butter or margarine and mashed banana and gently disperse into the flour mixture



Add the full cream milk and mix together into a doughy mass



Tip the dough onto a lightly floured work top and continue to mould and knead the dough with your hands until the dough has an elastic consistence



Lightly grease a mixing bowl and place the dough into it, cover with a cloth and leave in a warm place to (Ferment) “rise to twice its original size”



Tip the dough back onto your work top and divide the dough into ‘two’ (2) equal pieces and mold into balls, dust your work top and place the two dough pieces on top, and then cover with your cloth again and leave the dough to rise again for about 15-20 minutes



Once risen, using a rolling pin, individually roll each piece of dough out into a oblong shape and then roll the dough up like a Swiss roll and place in lightly greased bread tins 8x15cm, and then cover with your cloth again and leave somewhere warm to (Ferment) “Rise to almost the top of the bread tin”



Bake in the middle of the oven at 160c for about 15-20 minutes until golden brown, the remove from the oven and tip onto a cooling wire with top facing upwards



Gently warm your honey in a saucepan and then brush the top of the banana loaf to give it a lovely glaze


Very nice eaten ether hot or cold with lashings of butter and maybe a little jam of your liking