BANANA, CO­CONUT AND NUTELLA BREAD

Super Food Ideas - - THIS MONTH -

SERVES 10 PREP 15 MIN­UTES (PLUS 10 MIN­UTES

STAND­ING) COOK 1 HOUR 10 MIN­UTES

1½ cups plain flour 1 cup self-rais­ing flour 2 tea­spoons ground cin­na­mon 1 tea­spoon bi­car­bon­ate of soda ¾ cup brown sugar 2 over-ripe bananas, mashed 165ml can co­conut milk ¹⁄³ cup golden syrup ¼ cup ex­tra vir­gin olive oil 2 eggs, lightly beaten ¹⁄³ cup Nutella (see notes)

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with 2 lay­ers of bak­ing pa­per, ex­tend­ing pa­per 2cm above edges. 2 Sift plain flour, self-rais­ing flour, cin­na­mon and bi­car­bon­ate of soda into a large bowl. Add sugar. Stir to com­bine. Make a well. Add banana, co­conut milk, syrup, oil and egg. Mix to com­bine. Spoon into pre­pared pan. 3 Top with spoon­fuls of Nutella. Us­ing a but­ter knife, drag Nutella through the top of the bat­ter to cre­ate a mar­bled ef­fect. 4 Bake for 1 hour to 1 hour 10 min­utes or un­til a skewer in­serted into the cen­tre of loaf comes out clean. Stand in pan for 10 min­utes. Turn, top-side up, onto a wire rack lined with bak­ing pa­per. Cool com­pletely. Serve. NU­TRI­TION: (per serve) 1509kj; 12.6g fat; 4.4g sat fat; 6.1g pro­tein; 55.7g carbs; 2.3g fi­bre; 42mg chol; 270mg sodium.

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