BANANA & MAPLE SYRUP LOAF
PREP + COOK TIME 1 HOUR 45 MINUTES SERVES 8
1 cup (135g) gluten-free plain flour 1 cup (135g) gluten-free
½ cup (75g) buckwheat flour 1½ teaspoons gluten-free
¼ cup (55g) caster sugar
3 eggs, lightly beaten
2¼ cups (580g) overripe
1/3 cup (80ml) pure maple syrup 1 teaspoon vanilla essence
¼ cup (60ml) light olive oil
1 large (230g) ripe banana,
1 tablespoon pure maple syrup,
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.
8.8g total fat (1.7g saturated fat); 1556kJ (372 cal); 68.5g carbohydrate; 4.3g protein; 2.2g fibre