Gluten Free Banana Tea Bread

Vegetarian, Parve, and Lactose Free not really a bread but not a cake either but even though it would traditionally be served at tea time in England I find that it is excellent for breakfast and toasts well. Wonderful with marmalade and the soya and optional seeds make it very good for ladies of a certain age!

Makes a 900g or (2lb) loaf tin

100g (4oz) Chestnut flour - if not available use Ground Hazelnuts
75g (3oz) Soya Flour
100g (4oz) raisins
100g (4oz) mixed seeds - optional
75g (3oz) soft margarine
2 large eggs
350g (12oz) mashed bananas
100g (4oz) castor sugar
Pinch salt
½ tsp bicarbonate of soda

Beat the margarine and sugar together, and then add one egg and mix. Sift the flours, salt and soda into the bowl; add the other egg and the bananas beat well together. Stir in the raisins.

Pour into a lined or greased and sugared 900g (2lb) loaf tin and bake for 50 minutes to one hour or until a toothpick comes out clean when inserted in a preheated oven at 140ºC Fan, 165ºC, 325ºF, Gas Mark 3