BA­NANA & MAPLE SYRUP LOAF

PREP + COOK TIME 1 HOUR 45 MIN­UTES SERVES 8

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

Nut-free, gluten-free

1 cup (135g) gluten-free plain flour 1 cup (135g) gluten-free

self-rais­ing flour

½ cup (75g) buck­wheat flour 1½ tea­spoons gluten-free

bak­ing pow­der

¼ cup (55g) caster sugar

3 eggs, lightly beaten

2¼ cups (580g) over­ripe

ba­nana, mashed

1/3 cup (80ml) pure maple syrup 1 tea­spoon vanilla essence

¼ cup (60ml) light olive oil

1 large (230g) ripe ba­nana,

sliced length­wise

1 ta­ble­spoon pure maple syrup,

extra

1 Pre­heat oven to 180°C/160°C fan. 2 Grease a 12cm x 22cm loaf pan (base mea­sure­ment); line base and long sides with bak­ing pa­per, ex­tend­ing pa­per 5cm over the sides.

3 Place flours, bak­ing pow­der and sugar in a large bowl. Add egg, mashed ba­nana, maple syrup, essence and oil. Stir un­til com­bined. Pour into pan; smooth sur­face.

4 Top with sliced ba­nana and brush with extra maple syrup. Bake loaf for 1½ hours or un­til a skewer in­serted into the cen­tre comes out clean (cover top with foil to pre­vent over-brown­ing dur­ing bak­ing).

5 Stand in pan for 5 min­utes; turn out onto a wire rack to cool.

NU­TRI­TION COUNT

8.8g total fat (1.7g saturated fat); 1556kJ (372 cal); 68.5g car­bo­hy­drate; 4.3g pro­tein; 2.2g fi­bre

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