Cooking time: 1 1/4 - 1 1/2 hours
ingredients
makes 10 - 12 slices
1/2 cup plus 1 teaspoon butter, melted
1 1/2 cups flour
1/2 cup rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
large pinch of ground allspice
2/3 cup soft brown sugar
2 tablespoons ground almonds
3 eggs, lightly beaten
grated rind of 1 lemon
4 bananas, well mashed
method
1. Heat the oven to 180°C (350°F). Use the spoonful of butter to grease a 1 pound loaf pan.
2. Sift the flour, rice flour, baking powder, salt, ginger and allspice into a large mixing bowl, mixing well to blend. Stir in the sugar and ground almonds.
3. In a small bowl, combine the remaining melted butter, the eggs and lemon rind, beating well to blend.
4. Make a well in the centre of the flour mixture and pour in the liquid. Using a spatula or wooden spoon, gradually draw the flour mixture into the liquid until it is incorporated.
5. With a metal spoon, fold in the banana's and beat well to blend. Spoon the mixture into the prepared tin and place the tin in the centre of the oven.
6. Bake for 1 hour or until the teabread is brown on top and a skewer inserted into the centre comes out clean.
7. Remove from the oven and allow the teabread to cool in the tin for 5 minutes.
8. Remove the teabread from the tin and cool completely on a wire rack before serving.
