Lemon Banana Teabread

50 g/2 oz bran breakfast cereal
150 ml/1/4 pint skimmed milk
75 g/3 oz polyunsaturated margarine
50 g/2 oz Muscovado sugar
grated rind of 1 lemon
4 tablespoons lemon curd
2 small bananas, mashed
1 egg
150 g/5 oz plain wholemeal flour
2 teaspoons baking powder

Place the bran cereal in a bowl with the milk and leave to soak for 30 minutes. Add the margarine, sugar, lemon rind and curd, bananas and egg, and beat well.

Stir in the flour and baking powder and mix well. Spoon into a greased 450 g/l lb loaf tin. Cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 45 minutes to 1 hour until firm. Cool, then turn on to a wire rack.

MAKES 10 to 12 slices