Banana, Citrus and Sesame Seed Loaf
Ingredients
- 150 grams butter, at room temperature
- ¾ cup caster sugar
- finely grated zest from 1 lemon and 1 orange
- 3 large eggs, size 7
- 100 grams ground almonds
- 85 grams brown rice flour
- pinch sea salt
- 1 teaspoon baking powder
- 2 tablespoons white sesame seeds, toasted
- 2 teaspoons ground ginger
- 1 cup mashed very ripe bananas
- ⅓ cup orange juice
- 1 banana, sliced on the diagonal
- 1 tablespoon raw sugar
Instructions
- 1
Equipment - Grease a 4-5 cup-capacity loaf tin and fully line with baking paper.
- 2
Preheat the oven to 160°C fan bake.
- 3
Cream the butter, sugar and the zests together until pale and creamy. Beat in the eggs one at a time until well mixed.
- 4
Combine all the dry ingredients and add to the butter mixture along with the mashed bananas and the orange juice. With the mixer on low, beat to combine.
- 5
Transfer to the prepared tin and smooth the top. Bake for 35 minutes then carefully take out of the oven. Gently lay the banana slices width-wise across the top then sprinkle with the raw sugar.
- 6
Bake for about another 25-30 minutes, or until it is firm to the touch and a skewer inserted into the centre comes out clean. Cool completely in the tin.
- 7
The loaf will keep in an airtight container for 4 days.
