Here’s something to do with those yucky brown bananas.

A lot of teabreads are fairly dry and are eaten with butter on them like normal bread.
This one is nice and moist and can be served like a cake.

For 1 large loaf.

100g / 4 oz glace cherries
225g / 8 oz self-raising flour (or plain flour with 2 level tsp baking powder)
½ level tsp salt
100g / 4 oz unsalted butter
175g / 6 oz castor sugar
100g / 4 oz sultanas
25g / 1 oz chopped walnuts
450 g / 1 lb ripe bananas, unpeeled weight
2 eggs, lightly beaten

Preheat the oven to 180°C / 350°F / gas 4.
Grease a 22.5x12.5x7.5 cm / 9x5x3 inch loaf tin and line the sides and base with greaseproof paper, leaving the paper a bit long to lift the teabread out when finished.
Put the cherries in warm water to remove the sugar coating. Pat dry and cut in quarters.
Sift the flour and salt into a mixing bowl.
Add the butter in pieces and rub into the flour with you finger tips.
Mix in the sugar, sultanas, walnuts and cherries.
Peel the bananas, put them in a bowl and mash them well – stir in the eggs.
Add the banana/egg mixture to the bread mixture and beat well to make a smooth batter (no further liquid will be required).
Pour the batter into the lined tin and spread level.
Bake in the centre of the oven for 1 – 1 ¼ hours.
Allow to cool in the tin for 20 min then lift out.
Cool completely on a wire rack before removing the paper.

See if you can get some before the kids eat it all.

Enjoy