Banana, whisky and honey tea bread

Method

1. Preheat the oven to 180C/gas 4.

2. For the tea bread: lightly grease and line the base and sides of a loaf tin with greaseproof paper, then grease the paper as well.

3. Sieve the flour and nutmeg into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.

4. In a bowl, mix together the mashed bananas, sugar, lemon zest, eggs, honey and whisky. Fold this into the flour mixture.

5. Beat well until evenly combined and then spoon the mixture into the prepared loaf tin and level with a palette knife or the back of a spoon.

6. Bake in the oven for 1 hour and 15 minutes, or until a fine skewer inserted into the centre of the loaf comes out clean. Allow to cool slightly in the tin before turning it out on top of a wire cooling rack to cool completely.

7. For the topping: gently warm the honey and whisky together in a small pan and brush over the top of the loaf with a pastry brush. Sprinkle over the sugar and leave to set.

8. Serve in slices.

Recipe from The Whisky Kitchen: 100 Ways with Whisky and Food

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Ingredients

For the tea bread

110g Butter, cubed, at room temperature, plus extra for greasing
225g self-raising flour
1/4 tsp grated Nutmeg
225g ripe Bananas, peeled and mashed
110g caster sugar
1 lemon, zest only
2 large Eggs, beaten
6 tbsp thick heather Honey
30ml Dalmore malt whisky

For the topping

2 tbsp thick heather Honey
1/2 tsp Dalmore malt whisky
rough sugar crystals or demerara sugar, for sprinkling

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