Ripe Banana Loaf:

250 g Self raising flour

1 ts Level mixed spice

1/2 ts Salt

125 g Caster sugar

125 g Butter

1 tb Honey

125 g Sultanas

100 g Glace cherries

100 g Blanched almonds, chopped

Or walnuts 500 g Very ripe bananas

2 Eggs

Juice of 1 lemon Sift flour, spice, salt, and caster sugar, into a bowl. Chop butter into small pieces and add that, and then all remaining ingredients - remember to peel the bananas first and mash them with a fork. Mix thoroughly. Turn the mixture into a 22cm [9"] loaf tin. Bake at 180c for one hour, then for another 1/2 hour at 160c. Remove from the tin and cool on a rack. Serve thinly sliced and buttered - like most tea loaves, it tastes all the better for keeping. From Ron's (and Lillian's) Plaice in Blackpool:)