Serve this fruity teabread spread with butter or low-fat spread as a teatime treat with diabetic jam, or as an accompaniment to fruit salad for a dessert

Preparation time:    15 min
Cooking time: 1 hour 5 min
Makes 10 slices

Ingredients

* 4 oz (100g) butter
* 2 oz (50g) fructose
* 1 egg
* 4 oz (100g) plain flour
* 4 oz (100g) wholemeal flour
* 2 tsp (10ml) baking powder
* ½ tsp (2.5ml) salt
* ½ tsp (2.5ml) ground nutmeg
* ½ tsp (2.5ml) mixed spice
* 1 lb (450g) ripe bananas
* 3 oz (75g) sultanas
* 3 oz (75g) walnuts

Method

1. Set oven to 350°F, 180°C (MARK 4)
2. Grease and base line a 2-lb (900g) loaf tin
3. Cream butter and fructose together for about 5 min, until soft and fluffy
4. Beat in egg
5. Sift together flours, baking powder, salt, nutmeg, and mixed spice, adding any bran left in the sieve
6. Peel and mash the bananas with a fork and add to the creamed mixture, with the sultanas
7. Chop half the walnuts, reserving the rest for decoration, and add to the mixture
8. Stir in the sifted ingredients until evenly mixed
9. Pour into prepared tin and arrange reserved walnut halves over top
10. Bake for about 1 hour 5 min or until firm and golden
11. Turn out Banana Teabread and cool on a wire rack

Thanks to Bev Clement of www.bytes2eat.com

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