Mini Ba­nana Bread Loaves with Pas­sion­fruit Glaze

Recipes+ - - Contents -

SERVES 8 PREP 15 min­utes

+ cool­ing COOK 25 min­utes NUTRITION 879kJ; 11g fat (4g sat); 2g pro­tein; 29g car­bo­hy­drate;

2g fi­bre each mini loaf COST $1.75 a serve

125g but­ter, at room tem­per­a­ture

1½ cups caster sugar

2 eggs, lightly whisked

2 cups gluten-free plain flour

2 tea­spoons gluten-free bak­ing pow­der ¾ tea­spoon bi­car­bon­ate of soda ½ tea­spoon fine salt

3 over­ripe bananas, mashed

¾ cup milk

1 quan­tity Pas­sion­fruit Glaze (recipe, right)


Pre­heat an oven to 160ºC/140ºC fan-forced. Grease and line an 8-hole (1-cup) mini loaf tray with bak­ing pa­per, ex­tend­ing pa­per at long sides for han­dles. Us­ing an elec­tric mixer, beat but­ter and sugar in a bowl un­til pale and creamy. Add the eggs, one by one, beat­ing well af­ter each ad­di­tion. 2

Sift flour, bak­ing pow­der, bi­car­bon­ate of soda and salt into a large bowl. Add flour mix­ture to but­ter mix­ture, along with mashed ba­nana and milk; mix well. Spoon into pre­pared holes; level sur­faces. 3

Bake for 25 min­utes or un­til a skewer in­serted at cen­tres comes out clean. Stand loaves in pan for 5 min­utes, then turn out onto wire racks to cool com­pletely. Serve driz­zled with Pas­sion­fruit Glaze.

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