recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 63

PHOTOGRAPHY

ROB SHAW

Mini Banana Bread

Loaves with

Passionfruit Glaze

SERVES 8 PREP 15 minutes

+ cooling COOK 25 minutes

NUTRITION 879kJ; 11g fat (4g sat);

2g protein; 29g carbohydrate;

2g fibre each mini loaf COST $1.75 a serve

125g butter, at room temperature

1½ cups caster sugar

2 eggs, lightly whisked

2 cups gluten-free plain flour

2 teaspoons gluten-free baking powder

¾ teaspoon bicarbonate of soda

½ teaspoon fine salt

3 overripe bananas, mashed

¾ cup milk

1 quantity Passionfruit Glaze (recipe, right)

1 Preheat an oven to 160ºC/140ºC

fan-forced. Grease and line an 8-hole

(1-cup) mini loaf tray with baking paper,

extending paper at long sides for handles.

Using an electric mixer, beat butter and

sugar in a bowl until pale and creamy.

Add the eggs, one by one, beating well

after each addition.

2 Sift flour, baking powder, bicarbonate

of soda and salt into a large bowl. Add

flour mixture to butter mixture, along

with mashed banana and milk; mix well.

Spoon into prepared holes; level surfaces.

3 Bake for 25 minutes or until a skewer

inserted at centres comes out clean. Stand

loaves in pan for 5 minutes, then turn out

onto wire racks to cool completely. Serve

drizzled with Passionfruit Glaze.

Passionfruit Glaze

MAKES 1 quantity PREP 5 minutes

1½ cups pure icing sugar

1½ tablespoons water

1 tablespoon passionfruit pulp

Combine sifted icing sugar, the water

and passionfruit pulp in a bowl.

TOP TIP

No mini loaf tray?

Use a 21cm x 11cm

(base measurement)

loaf pan instead.

Bake for 55 minutes

or until cooked

+ CHECK LABELS Always read

labels to ensure all products are

gluten-free.

+ MAKE AHEAD Both of these

recipes can be made up to 2 days

ahead. Store in an airtight container

in a cool, dark place.

+ MIX IT UP Adding a nut meal

to banana bread increases protein.

TIPS & TRICKS

healthy special diets