Fruity Bread Fingers
60g good-quality vegetable oil
125g runny honey
125g carrots or apples or a mix of both
2 small bananas
180g self raising flour
60g raisins, dried unsweetened cherries or dried unsweetened cranberries
1 tsp lemon or orange zest
Preheat your oven to 180°C / 160°C fan, gas mark 4. Grate the carrots or apples, mash the banana and zest the orange/lemon. Mix the oil with the honey in a mixing bowl. Gradually beat in the egg. Mix in the carrots or apples, bananas and flour; add the raisins, cherries or cranberries and orange/lemon zest.
Add a little extra flour, if necessary, until a spoon stands upright in the mixture. Turn the mixture into a lightly greased 18cm (7in) shallow, square cake tin and level the surface. Bake until golden brown, about 45 minutes. Cool slightly, and then lightly mark into fingers using a sharp knife.
Bake until golden brown, about 45 minutes. Cool slightly, and then lightly mark into fingers using a sharp knife. Allow to cool completely in the tin, and then cut into fingers to serve.