- 1 1/4 cup (170g) gluten-free self-raising flour
- 1 teaspoon ground cinnamon
- 20 gram butter
- 1 egg
- 1/4 cup (60ml) milk
- 1/2 cup (110g) firmly packed brown sugar
- 1/2 cup mashed banana (from 1 large banana)
- 1 tablespoon pepitas (pumpkin seeds), to sprinkle
- 2 teaspoon sunflower seed kernels, to sprinkle
- 2 medium bananas (400g), sliced, to serve
- 2/3 cup (160g) ricotta cheese, to serve
- 1/3 cup (115g) honey, to serve
- 1Preheat oven to 220°C (200°C fan-forced). Grease 8cm x 20cm loaf pan; line base with baking paper.
- 2Sift flour and cinnamon into large bowl; rub in butter. Whisk egg and milk in small bowl; stir into flour mixture with sugar and mashed banana. (Do not overmix, the batter should be lumpy.) Pour mixture into pan; sprinkle with seeds. Bake bread about 35 minutes.
- 3Stand in pan 10 minutes before turning, top-side up, onto wire rack to cool.
- 4Cut bread into eight slices. Toast lightly; serve with sliced banana, ricotta and honey.
Uncut banana bread will keep in an airtight container for up to 2 days. Banana bread is suitable to freeze for up to 3 months.
The Latest from Australian Women's Weekly Food
- Nasi goreng with chicken and shrimpYesterday 1:00pm
- Kung pao chickenYesterday 1:00pm
- Vegan dulce de lecheYesterday 1:00pm
- Tom yum soupYesterday 1:00pm
- How to make a classic béarnaise sauceFeb 22, 2021
- Basic omeletteFeb 22, 2021
- All of our best nachos recipesFeb 22, 2021
- Delicious savoury crepes and pancakesFeb 22, 2021
- 20 baking ideas with cranberriesFeb 22, 2021
- 30 minced recipesFeb 22, 2021
- Easy recipe ideas using chicken thighsFeb 22, 2021
- Nasi lemakFeb 22, 2021
- Savoury buckwheat pancakesFeb 22, 2021
- Mini caramelised onion and prosciutto meatloavesFeb 22, 2021
- Hollandaise sauceFeb 22, 2021