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