BANANA & STRAWBERRY BREAD

SERVES 10 PREP 15 MINS COOK 1 HOUR 15 MINS

✦ 1½ cups gluten-free self-raising flour ✦ 2 tsp gluten-free baking powder ✦ 1 tsp cinnamon ✦ 1½ cups hazelnut meal ✦ 1 cup quinoa flakes ✦ ¾ cup packed brown sugar ✦ ¾ cup buttermilk ✦ 2 eggs ✦ ¼ cup vegetable oil ✦ 1 tsp vanilla essence ✦ 2 ripe bananas, mashed, plus 1 extra ✦ 250g strawberries, hulled, quartered, plus extra to serve ✦ 1 tbsp honey, warmed

1 Preheat oven to 180°C. Grease and line a 20cm x 11cm loaf pan.

2 Sift flour, baking powder and cinnamon into a large bowl. Stir in meal, quinoa and sugar.

3 In a large jug, whisk buttermilk, eggs, oil and vanilla together. Mix in banana. Pour into the dry ingredients, mixing to combine. Fold through strawberries.

4 Spoon batter into pan. Halve extra banana lengthways and arrange on top. Bake 1¼ hours until cooked when tested with a skewer.

5 Cool in pan 5 mins, then transfer to a wire rack. Brush cooled cake with honey and serve with extra strawberries.

TIP You can use mixed frozen berries if strawberries are out of season.