Banana chip teabread recipe

  • Makes 10-12 slices
  • 40 mins to prepare and 1 hr 15 mins to cook
  • 286 calories / serving
  • Freezable
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Banana Chip Teabread (h)

Preheat the oven to 180°C, gas mark 4. Base line a 1kg loaf tin.

Soak the tea bag in 300ml boiling water, remove the tea bag, then pour the tea over the fruit and leave to soak for 30 minutes.

Whisk the oil, sugar and eggs in a large bowl until pale and creamy, add the soaked fruit. Fold in the flour and pour into the prepared tin. Bake for 1-1¼ hours or until golden and cooked. Cool slightly before removing from the tin.

Cook’s tip
Simply serve warm with a cup of tea or with warm fruit compote for a dessert.

  • Ingredients

  • 1 Earl Grey tea bag
  • 150g dried banana slices
  • 100g sultanas
  • 100ml rapeseed oil
  • 175g soft brown sugar
  • 2 medium eggs
  • 225g self-raising wholemeal flour
  • Energy 1200kj 286kcal 14%
  • Fat 12g 17%
  • Saturates 1g 5%
  • Sugars 22g 24%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 40g Protein 3.9g Fibre 1.3g


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