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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.