Photography James Moffatt; Styling Steve Pearce; photochef Lizzie Fiducia
This recipe comes from the Australian Women’s Weekly new cookbook Gluten-Free Baking
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Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease an 11cm x 30cm (4½in x 12in) loaf pan (top measurement); double line base and sides with baking paper, extending the papers 2cm (¾in) over the sides.
2.Beat butter, brown sugar and vanilla in a medium bowl with an electric mixer until light and creamy. Beat in eggs one at a time. Stir in banana and combined sifted flour, baking powder, cinnamon and milk powder, alternately with the milk. Stir through chopped walnuts. Spoon the batter into the pan; level the surface.
3.Bake loaf for 15 minutes. Remove from oven. Place banana halves on top of loaf, cut-side up, then sprinkle with extra walnuts and demerara sugar. Quickly return to oven and bake for a further 45 minutes or until a skewer inserted into the centre comes out clean.
4.Leave loaf in pan for 10 minutes, before turning, top-side up, onto a wire rack to cool. Serve sliced, warm or room temperature.
You will need about 2 ripe bananas to yield 1 cup mashed banana. Store bread in an airtight container for up to 3 days or freeze for up to 1 month.
Note
