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This spongy banana bread recipe is a favourite bake at Bo’ness Academy, in Scotland. Every week, the school receives a delivery of ingredients from the Tesco Community Food Connection programme, which is used to make delicious food for customers at the on-site community café, but also in the kids’ cooking classes. Quick and easy to make, a trickle of icing and a sprinkling of banana chips makes this recipe an extra special treat. See method
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This recipe works well with the mixture divided between 8 muffin cases, or 6 mini loaf tins. Pour the mixture between the cases or tins and bake for 25-28 minutes, until golden and risen. Leave to cool and drizzle over runny honey to serve.
Use up leftover bananas and sultanas as a fruity topping for porridge, or wrap in hot pancakes straight from the pan with a drizzle of maple syrup over the top.
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