My pastry chef sister, Odette, was kind enough to give me this recipe – potentially after a little sisterly pressure. This is really somewhere between banana bread and cake, with a super moist and finely textured crumb. Eat this just as is on the day of baking, or try a slice with a drizzle of Miso–Maple Butter.
100 ml extra-virgin olive oil
1 × 70 g egg
50 g natural yoghurt
2 g (1?4 teaspoon) salt
170 g plain flour
4 g (1 teaspoon) baking powder
4 g (1 teaspoon) bicarbonate of soda
200 g pureed banana, plus 1 sliced banana
110 g caster sugar
Preheat the oven to 170°C fan-forced (190°C conventional). Grease a 25-cm loaf tin and line with baking paper.
Combine the oil, egg, yoghurt and salt in a small bowl.
Add the flour, baking powder and bicarbonate of soda to a medium bowl and dry whisk to remove any clumps.
Add the pureed banana and sugar to the bowl of a stand mixer and beat on medium with the paddle attachment until incorporated. Turn the mixer to low and gradually add the oil mix until incorporated.
Add the flour mix and beat for 3 minutes until incorporated.
Tip the mix into the prepared tin, top with the sliced banana and bake for 25–30 minutes until cooked – the cooked cake will be springy to the touch, and a skewer will come out clean. Set aside to cool in the tin before unmoulding.
Recipe and images taken from New Kitchen by Karen Martini, published by Pan Macmillan, $44.99. Buy the book here.
GF / F OPTION / SF / V / VG OPTIONOn May 20, 2016
BREAKFASTOn March 31, 2017
This is the true story of the Umbrian Thursday night supper club, a group of four rural women who gather in a derelict stone house in the hills above Italy's...On March 26, 2015
YOU’VE GOT TO LOVE A ONE-PAN ANYTHING — SO APPEALING AT THE TABLE, SO EASY ON THE WASHER-UP-ERER! THIS SPLENDID BREKKY FEATURES SMALL SAUSAGES (CHIPOLATA), BACON, ONION, MUSHROOMS, TOMATO AND...On October 17, 2014
This simple one-pot wonder is a different way to roast lamb. While it takes around three hours to slowly cook, you’ll be rewarded with juicy, tender meat with a huge...On March 28, 2014
Cinnamon, Vanilla and Star Anise Chai TeaOn February 21, 2013