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
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
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.