This tea bread is soft textured and moist.


  • 115 g butter or margarine
  • 115 g granulated sugar
  • 2 ripe bananas (mashed coarsely)
  • 115 g self-raising flour (sieved)
  • 1/2 tsp baking powder
  • 1 egg (beaten)
  • 85 g wholemeal flour
  • 2 dessertspoo dsp. milk


  • Cream the butter and sugar, then mix in the mashed bananas.
  • Next add the sieved self-raising flour and baking powder with the beaten egg and milk, and finally the wholemeal flour.
  • Turn into a well greased and base-lined 450g/1lb loaf tin.
  • Bake in the middle shelf of the oven at 180°C/350°F for approximately 45-50 minutes until the loaf is firm and showing signs of shrinking away from the side of the tin.
  • Turn out and serve warm or cold, dusted with icing sugar and cinnamon.

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