SPICED BA­NANA AND PEACH SLICE

Homes+ (Australia) - - EASY FOOD -

MAKES 12 PREP 10 MINS COOK 40 MINS

✚ ¾ cup raw caster sugar

✚ 1 tsp vanilla bean paste

✚ 3 eggs, beaten lightly

✚ 1/3 cup veg­etable oil

✚ 125g un­salted but­ter, melted

✚ 1 tsp finely grated le­mon zest ✚ 11/3 cups sel­f­rais­ing flour ✚ 1 tsp bi­car­bon­ate of soda ✚ ½ tsp ground cin­na­mon ✚ ½ tsp ground all­spice ✚ 2 medium very ripe ba­nanas, mashed ✚ 2 medium car­rots, grated ✚ 1 cup finely chopped dried peaches LE­MON GLAZE ✚ 1 cup pure ic­ing sugar, sifted

✚ 11/2 tbsp le­mon juice (ap­prox­i­mately)

1 Pre­heat oven to 180°C/160°C fan. Grease an 18cm x 26cm slice pan. Line the base and two long sides with bak­ing pa­per, ex­tend­ing pa­per 5cm above the side of the pan.

2 In a large bowl, whisk to­gether the sugar, vanilla, eggs, oil, but­ter and le­mon zest.

3 Sift over the flour, bi­carb and spices and stir to com­bine. Add the ba­nana, car­rot and peach and mix well. Spread mix­ture into the pre­pared pan. Bake for 35-40 mins or un­til golden brown and firm to the touch. Cool in the pan be­fore turn­ing out onto a wire rack.

4 For the le­mon glaze, com­bine the ic­ing sugar with 1 tbsp of the le­mon juice. Stir un­til smooth and, if it needs to be a lit­tle thin­ner, add the re­main­ing le­mon juice.

5 Driz­zle slice with the le­mon glaze. Cut into pieces. Store in an air­tight con­tainer.

Note: Suit­able to freeze. Not suit­able to mi­crowave.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.