- 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.
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