Instructions: Place the St Ivel Gold Light, sugar, eggs, flour, bicarbonate of soda, salt and nutmeg in a bowl and beat together until thoroughly mixed.

Peel the bananas and mash the flesh with a fork or potato masher. Add the mashed bananas to the cake mixture and beat until well mixed.

Stir in the chopped apricots and mix well.

Turn the mixture into a lightly greased 900g (2lb) loaf tin and level the surface.

Bake in a preheated oven at 180C / 350F / gas mark 4 for 1 - 1.25 hours, until well risen, golden brown and just firm to the touch.

Cool in the tin for a few minutes, then turn out onto a wire rack and cool completely.

Serve the tealoaf warm or cold in slices, on its own, or spread with some St.Ivel Gold Light.

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