recipes_Australia_Issue_129_April_2017

PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP PULL OUT & KEEP P

ULL OUT & KEEP

54 recipes+ APRIL 2017

Banana & Macadamia

Bread

SERVES 10 PREP 15 minutes

COOK 45 minutes + 10 minutes to stand

NUTRITION 998kJ; 14g fat (5g sat);

1g protein; 21g carbohydrate;

1g fibre a serve COST 90¢ a serve

¾ cup unsalted macadamias

1½ cups self-raising flour

¾ cup firmly packed brown sugar

1 cup mashed banana

2 eggs, lightly whisked

125g butter, melted, plus extra, to serve

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line a 21cm x 11cm (base

measurement) loaf pan with baking paper.

Roughly chop macadamias, reserving

¼ cup for the top of the cake.

2 Sift flour into a bowl. Add the chopped

macadamias, sugar, banana, egg and melted

butter; stir until well combined.

3 Spoon mixture into loaf pan; level surface.

Sprinkle top with reserved macadamias.

Bake for 45 minutes or until a skewer

inserted at centre comes out clean. Stand in

pan for 10 minutes. Turn out onto a wire

rack to cool. Serve with butter.

Bread winner

weekend cooking

This nutty banana bread is

ideal for breakfast or as an

afternoon treat