recipes_Australia_Issue_130_May_2017

62 recipes+ MAY 2017

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

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

1 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.

2 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.

3 Spoon the banana mixture into

prepared pan; level surface. Arrange

extra banana, cut-side up, on top of

mixture. Bake for 1¼ 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.

Bake these lovely loaves so they

can be enjoyed by all

banana breads

BUDGET

WINNER

$1.55

A SERVE

TOP TIP

No buttermilk? Whisk ¾ cup

skim milk with 1 tablespoon

lemon juice. Stand for

1 minute to thicken slightly

Gluten-free...