Banana & Strawberry Bread
SERVES 10 PREP 15 minutes
COOK 1 hour 15 minutes NUTRITION 919kJ; 15g fat (5g sat); 2g protein; 27g carbohydrate; 4g fibre a slice
1½ cups gluten-free self-raising flour 2 teaspoons gluten-free
1 teaspoon ground cinnamon 1½ cups hazelnut meal
1 cup quinoa flakes
¾ cup firmly packed brown sugar ¾ cup buttermilk
2 eggs, at room temperature
¼ cup sunflower oil
2 overripe bananas, mashed,
plus 1 extra, halved lengthwise 250g strawberries, quartered,
plus extra, to serve
1 tablespoon honey, warmed
Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Sift flour, baking powder and cinnamon into a large bowl. Add hazelnut meal, quinoa and sugar; mix well. Make a well at centre.
Whisk buttermilk, eggs and oil in a jug. Add milk mixture and the mashed banana to flour mixture; mix well. Fold through strawberries until combined.
Spoon the banana mixture into prepared pan; level surface. Arrange extra banana, cut-side up, on top of mixture. Bake for 11/4 hours or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes, then turn out, top-side up, onto a wire rack to cool. Brush with honey. Serve with extra strawberries.