Instructions: Apricot jam dried banana chips and toasted walnut halves

Grease and baseline a 450g loaf tin.

Sieve flour bicarbonate of soda and salt into a bowl.

Rub in butter stir in sugar and egg.

Mash the bananas.

Beat the banana and chopped nuts into the flour mixture.

Turn the mixture into the prepared tin.

Bake at the front of the roasting ovenwith the gnd shelf on the floor. After 20 minutes place the cold plain shelf on the second runners above and cook for a further 20 to 25 minutes or until a skewer inserted into the centre comes out clean.

Transfer to the simmering ovenif brown on top but not cooked in the centre.

Bake on the grid shelf on the bottom runners of the baking oven for 1 to 1 1/4 hours or until a skewer inserted into the centre comes out clean.

Transfer to the simmering oven if brown on top but not cooked in the centre.

Cool in the tin for 10 minutes: cool completely on a wire rack.

To serve brush with warmed apricot jam. Cut into thick slices then cut each slice into three fingers.

Decorate with banana chips and walnut halves.

The cooled tea bread can be wrapped in greaseproof paper and stored in an airtght tin for up to one week. This tea bread is an ideal recipe for using up bananas when they are over ripe.

Makes about 24 fingers

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