Cranberry and apricot gluten free tea loaf
No matter how hard I try I always end up with a few black bananas in the fruit bowl. So it’s time to whip up an amazingly tasty afternoon treat. You’ll love this cranberry and apricot tea loaf. Perfect with a brew or sliced for lunchboxes and picnics.
You will need
Equipment
- Electric whisk or masher
- Large mixing bowl
- Scales
- Tablespoon
- Chopping board
- Sharp knife
- lemon juicer
- 1lb loaf tin
- Baking paper to line
- Small saucepan
- Cooling rack
Ingredients
- 100 baking margarine, melted
- 3 large very ripe bananas
- 1 lemon
- 2 large free range eggs
- 200g gluten free self raising flour
- 50g dried cranberries
- 50g dried apricots, chopped
- 75 icing sugar
Method
- Preheat the oven to 180c gas mark 4. Grease and line your loaf tin.
- Whisk or mash your bananas with the juice of half the lemon, until smooth.
- Whisk in the eggs, then add the sugar whilst still whisking.
- Stir in the melted baking margarine.
- Fold in the flour
- Stir in the cranberries and chopped apricots.
- Pour into your lined loaf tin and bake for 55 mins. If it is browning too quickly, place some foil over the top.
- Check it is done, by inserting a skewer and it should come out clean.
- Remove from the tin and leave to cool on a cooling rack.
- Mix the icing sugar and remaining half of the lemon juice together to make a glaze and drizzle over the top of the cool tea loaf.
