Banana Teacake Prep time 20 minutes Cooking time 1 Hour
Oven Temp 180°C (160°C Fan Forced)
Makes a 450g loaf
110g + 1 tsp of butter melted
170g flour
55g rice flour
1½ tsp baking powder
¼ tsp salt
½ tsp ground ginger
Pinch of ground allspice
110g of soft brown sugar
2 tbsp of Lucky Natural Almonds, ground
3 eggs lightly beaten
Grated rind of 1 lemon
4 bananas mashed
50g of Lucky Crumbed Walnuts for topping
Preheat oven to 180ºC.
1.
Use 1 tsp of butter to grease a 450g loaf tin and set aside.
2.
Sift flour, rice flour, baking powder, salt, ginger and allspice into a large mixing bowl, stirring well to blend. Stir in sugar and almonds and set aside.
3.
In a bowl combine the remaining butter, eggs and lemon rind, beating well. Make a well in the centre of the flour mix and pour in the liquid. Gradually draw the dry ingredients into the liquid, until well blended.
4.
Fold in the bananas and beat thoroughly. Pour into prepared tin and sprinkle walnuts on the top and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre comes out clean. Remove from oven and allow to cool in tin for 5 minutes.
