Ba­nana & Straw­berry Bread

Recipes+ - - Contents -

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

bak­ing pow­der

1 tea­spoon ground cin­na­mon 1½ cups hazel­nut meal

(ground hazel­nuts)

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.

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