Banana bread

I had a few problems with this one, because i didn't have self-raising flour, fresh nutmeg or nibbed sugar.

I used normal flour and baking powder around 1 tsp, powder nutmeg and powder sugar.

(Original by Marry Berry, "100 Cakes and Bakes")

Cake tin needed:

• 900 gr (2lb) loaf tin

Ingredients:

• 225 gr (8 oz)self-raising flour
• 1/4 tsp freshly grated nutmeg
• 100 gr (4 oz) butter
• 225 gr (8 oz) bananas
• 100 gr (4 oz) caster sugar
• zest of 1 lemon
• 2 large eggs
• 6 tbsp thick pale honey

For the topping:

• 2 tbsp honey
• nibbed sugar or crushed sugar cubes

Step One
 Preheat the oven to 160°C/ Fan 140°C/gas 3. Grease the tin then line the base with non-stick baking parchment.

Step Two
 Measure the flour and nutmeg into a large bowl and then rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs.

Step Three
 Peel and mash the bananas and stir into the flour mixture, along with the sugar, lemon zest, eggs and honey.Beat well until evenly mixed, then turn into the prepared tin and level the surface.

Step Four
 Bake for about 1 1/4 hours or until a fine skewer inserted into the center comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning to much. Leave to cool in the tin for a few minutes then turn out , peel off the parchment and finish cooling on a wire rack.

Step Five
 To make the topping, gently warm the honey in a small pan, then brush over the top of the cold teabread. Sprinkle with the nibbed sugar.