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Baking and Desserts

Banana, Honey and Apricot Teabread

Ingredients Makes 8-10 slices
Suggested Honey:ROWSE BLOSSOM

• 125g (4½ oz) no-soak apricots, cut to 6 pieces
• 75ml (5tbsp) Rowse Squeezable Honey
• 225g (8oz) plain flour
• 5ml (2tsp) baking powder
• 150g (5½ oz) light muscovado sugar
• 85g (3oz) butter, softened
• 3-4 bananas, about 275g (9½ oz) (peeled weight), roughly chopped
• 2 large eggs

Method

1

Put the apricots and honey in a small saucepan and bring to the boil. Simmer for 2-3 minutes until the apricots begin to turn pale, stirring frequently. Leave to cool for 10 minutes. Grease and base line a 900g (2lb) non-stick loaf tin.

2

Preheat oven to 180C/350F/Gas 4. Place all the ingredients except the apricots in a food processor and blend until smooth. Remove the blade and stir in the apricots with honey.

3

Spoon into the loaf tin and bake for 1 hour, covering the top of the loaf with a piece of foil for the last 20 minutes of cooking time. The cake is ready when a skewer inserted into the centre comes out clean. Cool for 15 minutes in the tin then turn out onto a wire rack. Serve warm or cold in thick slices.