I would love to be one of those homes where people don’t call before they drop by for a cup of tea and a slice of cake and a two-hour catch up. Where we threw big barbeques that start with a family or two and end up with friends of friends joining and kids running through sprinklers and people not leaving til 2 in the morning. Alas, our lives aren’t at that stage right now: we live an urban lifestyle on the 14th floor in a 2-bedroom apartment, and, more to the point, we’re rarely home! Anyway, if I did regularly have friends dropping by, this is one of many cakes I would have to hand. It has a fantastic texture, slightly crunchy on the outside, soft on the inside, and has a great depth of flavour thanks to the honey and cinnamon.
Banana, Honey and Walnut Teabread
115g unsaturated margarine
115g light soft brown sugar
225g self-raising flour
1 tsp cinnamon
2 large bananas
Preheat the oven to 180 degrees. Grease and line a loaf tin.
Beat together the margarine, sugar and honey in a large bowl until light and fluffy. Beat in the eggs.
Fold in the flour and cinnamon.
Mash the bananas in a separate bowl and then gently fold them into the mixture with the walnuts.
Spoon the mixture into the tin.
Bake in the oven for about an hour, until a skewer inserted into the cake comes out clean. The top should be golden and firm to the touch.
Cool in the tin for a few minutes. Turn out onto a wire rack to cool.
Eat sliced, hot or cold.