Scotland is famed for delicious home-baked cakes and breads that popularly accompany ‘high’ tea. This Yarrow Banana
Teabread is typical of the delicious teabreads of the country and may be served on its own or with butter or cream cheese.
4 oz. plus
1 teaspoon butter, melted
6 oz. flour
2 oz. rice flour
12 teaspoons baking powder
½ teaspoon salt
2 teaspoon ground ginger
½ teaspoon ground allspice
4 oz. soft brown sugar
2 tablespoons ground almonds
3 eggs, lightly beaten grated rind of 1 lemon 4 bananas, mashed
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease a 1-pound loaf tin and set aside.
Sift the flour, rice flour, baking powder, salt, ginger and allspice into a large mixing bowl, mixing well to blend. Stir in the sugar and ground almonds and set aside.
In a small bowl, combine the remaining melted butter, the eggs and lemon rind, beating well to blend. Make a well in the centre of the flour mixture and pour in the liquid. Using a spatula or wooden spoon, gradually draw the flour mixture into the liquid until it is incorporated.
With a metal spoon, fold in the bananas and beat well to blend. Spoon the mixture into the prepared tin and place the tin in the centre of the oven. Bake for 1 hour or until the teabread is brown on top and a skewer inserted into the centre comes out clean. Remove the tin from the oven and allow the teabread to cool in the tin for 5 minutes.
Remove the teabread from the tin and cool completely on a wire rack before serving.