Helen Heath’s Banana Bread
A Hugh Fearnley recipe I really like with just a few tweeks. Fab straight from oven, freezes really well and stores ok for a good few days. Don’t know why its called bread when it most definitely is cake!
75g squidgy dried apricots
100g soft butter
125g brown sugar
2 big eggs
3 big v black bananas
200g self raising flour
Preheat oven to 160oC/gas mark 3. Line a loaf tin with parchment or a loaf tin liner.
Chop up apricots till you have raisin size bits. Then grate the zest of the lemon.
Cream the butter and sugar together with a wooden spoon until a pale yellow. Beat an egg into mixture and then beat the next egg in. Add the dried fruit and zest and stir.
Mash the bananas up really well and stir into mixture.
Tip flour into mixture (life is too short to sift) and fold in with a metal spoon.
Put mixture in tin and level off the top.
Put in oven and check after 50 mins. It takes about 1hr 10 mins in my oven so I usually put bit of parchment on top for last 10 mins so it doesn’t burn. You know its cooked when you put a knife in and when you pull it out, it comes out clean.
Tip it out of loaf tin and leave to cool for as long as you can bear before starting to eat.