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Banana and Hazelnut Teabread

Preparation time: 10 min, plus cooling Cooking time: 1 hr 40 min, Cals per serving: 364 for 8, 291 for 10

ingredients

serves: 8 - 10
125 g (4 oz) butter , plus extra to serve
125 g (4 oz) soft brown sugar
50 g (2 oz) hazelnuts , chopped
225 g (8 oz) self-raising flour
1 tsp baking powder
1 tsp cinnamon
2 large eggs
75 g (3 oz) sultanas
2 ripe bananas , mashed
2 tsp semi-skimmed milk

method

1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Mix the butter and sugar together in a bowl. Add all but 1 tablespoon of the hazelnuts and all the remaining ingredients and mix.

2. Turn into a lined and greased 900 g (2 lb) loaf tin and sprinkle with the remaining nuts.

3. Bake for 1 hour 40 minutes, or until cooked.Test it by piercing the centre with a skewer - it should come out clean.

4. Leave the teabread in the tin for one minute then turn out on to a wire rack to cool. Serve sliced and spread with butter.

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