Fragrant with orange and lemon zest, this super banana loaf can be served plain or sliced and topped with mascarpone and a drizzle of maple syrup.
Serves: : Makes 1 loaf
INGREDIENTS
150 grams butter, at room temperature
¾ cup caster sugar
finely grated zest from 1 lemon and 1 orange
3 large eggs, size 7
100 grams ground almonds
85 grams brown rice flour
pinch sea salt
1 teaspoon baking powder
2 tablespoons white sesame seeds, toasted
2 teaspoons ground ginger
1 cup mashed very ripe bananas
⅓ cup orange juice
1 banana, sliced on the diagonal
1 tablespoon raw sugar
METHOD
Equipment: Grease a 4-5 cup-capacity loaf tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Cream the butter, sugar and the zests together until pale and creamy. Beat in the eggs one at a time until well mixed.
Combine all the dry ingredients and add to the butter mixture along with the mashed bananas and the orange juice. With the mixer on low, beat to combine.
Transfer to the prepared tin and smooth the top. Bake for 35 minutes then carefully take out of the oven. Gently lay the banana slices width-wise across the top then sprinkle with
the raw sugar.
Bake for about another 25-30 minutes, or until it is firm to the touch and a skewer inserted into the centre comes out clean. Cool completely in the tin.
The loaf will keep in an airtight container for 4 days.
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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!