This lovely moist tea bread is a great way of using up over-ripe bananas and will keep for four days if wrapped up in parchment paper and foil. Makes 1 x 900g/2lb loaf.
Preheat the oven to 180C/Gas 4. Lightly butter a 900g/2lb loaf tin then line the base with greased parchment paper. Sift the flour into a bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir the sugar into the flour mixture. Peel and mash the bananas and tip into the bowl with the eggs and honey. Beat well until evenly combined, then transfer into the prepared tin.
Bake the banana bread for 1¼ hours or until golden brown and a fine skewer inserted into the centre comes out clean. Cover loosely with foil if it begins to brown too much. Remove from the oven and leave in the tin for 5 minutes, then turn out on to a wire rack and leave to cool completely.
To make the icing, mix the mascarpone with the icing sugar and lemon zest. Ice the cake, slice and serve.
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