This moist and delicious loaf doesn’t compromise on flavour or texture by being gluten free. It’s best made one day ahead of serving and keeps beautifully for 4 days.
Serves: 4
INGREDIENTS
¾ cup gluten free plain flour
¾ cup sorghum or buckwheat flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon each ground mixed spice and cinnamon
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 rice bran oil
1 teaspoon vanilla extract
To cook
2 firm but ripe bananas
METHOD
Grease a 6 cup capacity loaf tin and fully line with baking paper
Preheat the oven to 160° C fan bake. Sift all the dry ingredients together into a large bowl.
Whisk all the remaining ingredients together then stir into the flour mixture, making sure there are no pockets of flour in the batter. Pour into the tin. Cut long, thin slices from one banana and lay over the batter.
Bake for 30 minutes. Remove from the oven and top with another layer of thinly sliced banana (the first layer will have sunk into the cake batter). Bake for another 30 minutes or until a skewer inserted into the centre comes out clean.
Cool in the tin and dust with icing sugar to serve. Makes 1 loaf. Sorghum flour is ground from whole grain sorghum. It’s light in color with a mild, sweet flavor that works well for gluten free baking.
Buckwheat flour is ground from the seeds of a flowering plant and contains no gluten despite it’s name. A dark beige colour, it has a mild nutty flavour.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.