Baking: Banana Tea Bread

Hi,
not posted in a while, probably hit by SAD.
But I've managed to catch up with quite a few things over the past few weeks, such as cleaning the windows (with diluted vinegar and a microfibre cloth, very easy) and tidying up my 'sweet' recipes.

I have several categories, the most imposing ones being chocolate and lemon, but also fruit (from apricot brioche tarte to summer pudding) and things to make for Christmas presents (chutneys, biscuits, spicy nuts, etc.).

In the course of that, I've determined to try my own recipe of brownie.

But first, a repeat of Annie Bell's Banana and Date Tea Bread, a recipe I cut out of The Independent a long time ago. My friend David gave me 2 bananas on Friday and by now (Wednesday) they still hadn't gone completely mushy, but were soft enough for this recipe.

Annie starts with the mashed bananas, chopped dates and golden syrup. I swapped the dates with prunes and the syrup with very fragrant honey from Marsden, West Yorkshire.

Butter creamed with muscovado sugar, 2 eggs, 2 tbsp milk.

Instead of just plain flour, I used 100g of freshly delivered Marriage's organic light brown plain flour (sounds nice not using bleached flour!) (as well as very old baking powder) and 150g or so of left-over wholemeal self-raising flour - I hope there was enough moisture in the recipe to allow for the wholemeal portion. And then I added 40g desiccated coconut, and some milk chocolate stars, for lushness.

Lookin' goooood... Hope the kids like it...