GLUTEN-FREE BA­NANA DATE CARAMEL SLAB

Australian Women’s Weekly NZ - - TEST KITCHEN -

SERVES 12-16 PREP AND COOK TIME 55 MIN­UTES

2 large (460g) very ripe ba­nanas 125g but­ter, melted 2 eggs ¾ cup (165g) brown sugar 1 cup (160g) pit­ted fresh dates 1 tea­spoon vanilla ex­tract 1½ cups (200g) plain gluten-free flour 2 tea­spoons cream of tar­tar 1 tea­spoon bak­ing soda ½ tea­spoon cin­na­mon

CARAMELISED BA­NANAS

¼ cup (55g) caster sugar 2 medium (400g) just-ripe ba­nanas, sliced into thirds length­ways

1 Pre­heat oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm lam­ing­ton pan, line the base and long side with bak­ing pa­per. 2 Place the ripe ba­nanas, but­ter, eggs, sugar, dates and vanilla in a food pro­ces­sor and pulse un­til al­most smooth, scrape down the sides of the bowl. 3 In a medium bowl, place the flour, cream of tar­tar, bak­ing soda and cin­na­mon and com­bine with a wire whisk. 4 Add the dry in­gre­di­ents to the food pro­ces­sor and pulse un­til com­bined. Spread into the pre­pared pan. 5 CARAMELISED BA­NANAS Heat a medium fry­ing pan over medium-high heat and sprin­kle the sugar over the base of the pan. When the sugar turns dark golden place the sliced ba­nanas into the caramel. Move them around very gently to make sure one side is coated. Gently re­move with a spat­ula and ar­range, caramel-side up, on top of the cake mix­ture in pan. 6 Bake for 40 min­utes un­til risen, golden and com­ing away from the edges of the pan. Cool in the pan for 15 min­utes be­fore trans­fer­ring to a wire rack.

Suit­able to freeze. Not suit­able to mi­crowave.

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