Try this Banana And Apricot Tealoaf recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (984g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 1267.3mg||33 %|
|Total Carbohydrate 80.9g||24 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 71.6g|
|Protein 3.9g||6 %|
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Calories per serving: 315
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