Banana, dried apricot and sultana bread

Preheat oven to 180C.

Sift 2 cups self-raising flour and 1 teaspoon cinnamon together in a large bowl. Add half a cup of sugar, 50g dried chopped apricots and 55g sultanas. Stir to combine. Combine 1 cup skim milk, 2 eggs and 1 cup mashed very ripe banana (about 2 large bananas) in a bowl and stir well. Fold into flour mixture and stir well.

Line the base and grease a 24x13cm loaf tin. Pour in mixture and bake for 45-50 minutes or until a cake tester comes out clean.

Rest for 5 minutes then turn onto a cake rack to cool.

To serve 

Serve with unsalted butter. Toasts well.