Honey and banana loaf

We love teabreads and loafcakes, so I made this one to use up a couple of very ripe bananas.

This recipe was given to me by my aunt many years ago, and it's delicious. I've changed it to metric.

225g sr flour
1/2 tspn grated nutmeg
100g margarine or butter[softened]
225g bananas [weighed without skins]
100g caster sugar
2 eggs
6 tbspn thick honey

topping
2tbspn honey [warmed]
crushed sugar lumps or nibbed sugar

Preheat oven 180C/gas4/350F

Grease a 900g [2lb] loaf tin and line base with greaseproof paper.

Put flour and nutmeg in a bowl and rub in the marg. or butter till it looks like breadcrumbs.
Mash the peeled bananas and stir into the flour with the sugar, eggs and honey.
Beat it well until it's evenly mixed.
Put into the loaf tin and bake for about 45 mins. Check that the top's not browning too much, or if it is, put foil on the top.
Allow the loaf to cool then put onto a wire rack. When it's completely cool, brush the honey [which has been warmed in a small pan] over the top and sprinkle on the sugar.

This is nice on it's own with a cuppa or spread with butter.

I brought some nibbed sugar back from France, so used this on the top. I also added some mixed spice to the flour mixture as I love spice!