3 cups self-raising flour
2 tsps mixed spice
1 tsp ground cinnamon
¼ cup brown sugar, firmly packed
75g cold unsalted butter, finely chopped
¾ cup buttermilk
2 ∕ ³ cup mashed banana
1 egg Extra self-raising flour, for dusting
Spreadable butter and honey, to serve
Sift combined flour, spice and cinnamon into a large bowl. Stir in sugar. Rub in butter with your fingertips until mixture resembles fine crumbs.
Make a well in the centre. Add buttermilk, banana and egg. Using a flat-bladed knife in a cutting motion, stir until mixture comes together. Dough should be sticky.
Turn dough out onto a bench lightly dusted with extra flour. Gently knead to form a soft, smooth dough. Don’t over-knead. Place on a greased oven tray. Shape into a 20cm round.
Score the top of dough, about ½cm deep, into eight equal wedges.
Cook in a hot oven (200C) for about 25 to 30 minutes, or until golden brown and damper sounds hollow when lightly tapped underneath. Remove. Cool on tray for 15 minutes.
Cut damper into wedges. Serve warm with butter and honey