Banana & Raisin Loaf

8oz Wholemeal Self Raising Flour

4oz butter

3 oz caster sugar

5oz Raisins

2 bananas, mashed roughly

2 eggs, beaten

2 tbsp honey

Gas mark 3, 160 C/  325 F

Grease a 2lb loaf tin and line with grease proof paper, (I use a greaseproof liner)

Put flour in a bowl with butter and rub with fingertips until resembles fine breadcrumbs

Stir the sugar, raisins, beaten egg and honey into the dry ingredients. 

Mix together to form a soft dropping consistency.

Spoon the mixture into the prepared loaf tin, level the surface with the back  of a knife.

Bake in the preheated oven for about an 1 hour or until golden and a fine metal skewer inserted into the centre comes out clean.

Leave the loaf to cool in the tin then transfer to a wire rack.

The loaf can be served warm or cold cut into slices

The loaf will keep for several days if stored in an airtight container and keep in a cool, dry place