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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