This dense, delicious loaf doesn’t compromise on flavour or texture. It’s best made one day ahead of serving and keeps beautifully for four days.
INGREDIENTS
¾ cup gluten-free plain flour
¾ cup sorghum flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground mixed spice
pinch sea salt
1 cup mashed over-ripe bananas (about 3)
1 cup finely grated carrot
1 large egg, size 7
½ cup plain yoghurt
½ cup golden syrup
¼ cup grapeseed oil
1 teaspoon vanilla extract
To cook
1 firm but ripe banana
brown sugar, for coating
METHOD
Grease a 6-cup capacity loaf tin and fully line with baking paper, bringing it 2cm up above the edge of the tin.
Preheat the oven to 160°C fan bake.
Sift all the dry ingredients together into a large bowl.
Whisk all the remaining ingredients together in a separate bowl then add to the dry ingredients and stir together, making sure there are no pockets of flour in the batter. Pour into the tin.
Cut the banana into long, thin slices and sprinkle one side with brown sugar. Place sugar side up over the batter.
Bake for about 85 minutes or until a skewer inserted into the centre comes out clean. If the top is getting very brown, cover loosely with a piece of foil.
Cool completely in the tin. Makes 1 loaf
Cook's note: Sorghum flour is ground from whole grain sorghum. It’s light in colour with a mild, sweet flavour that works well for gluten-free baking.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!