michelle picker cooks

Another delicious variation on a classic, this loaf is not too sweet and can be toasted for a great breakfast.

Whip 125g (4½ oz) of butter and 100g (3½ oz) of honey then add 3 large or 4 small eggs one at a time. Add 4 ripe mashed bananas, 100g (3½ oz) of hazelnut meal and 1 teaspoon of fresh grated nutmeg and mix well. Add 2 cups of sifted plain flour and 4 teaspoons of baking powder until well combined then pour the batter into a prepared loaf tin and bake in a moderate oven for 50-60 minutes or until it tests clean.