Sift together the flour, baking powder,
salt and cinnamon and add any bran remaining in the sieve.
Stir in the sugar, add the bananas,
margarine, raisins and eggs and beat for 3 minutes until smooth.
Turn the mixture into the loaf tins and
bake for 50 minutes to 1 hour, or until a skewer pierced through the
center come out clean.
Serving Suggestion :
The tea bread is much tastier if left
to mellow for 2-3 days wrapped closely in foil. It can be served thinly
sliced and spread with low fat soft cheese or made into sandwiches with
thinly sliced apples or mashed bananas.
Makes 2 X 450
g Loaves
Per Biscuit :
1130 Calories, 38 g fat, 12 g fiber.
