I don't have a huge flag hanging on the outer wall of my house nor do I have a southern cross tattooed on my body but I do have constant appreciation for this country and how it gives all people the opportunity to have an amazing quality of life. However it still rains and we need rainy day cakes, this banana loaf is ideal accompaniment for making a cuppa and staring out at the gloominess.
If you can resist leaving it to cool completely it will slice into sweetly scented wedges dotted with crunchy walnuts and topped with meltingly gooey chocolate chips.
50g Caster Sugar (1/4 cup)
1 Large Banana mashed (130g)
1 Large Egg beaten (60g)
2 Tbsp Maple Syrup
60ml Milk (1/4 cup)
1 tsp Baking Powder
215g Gluten Free Self Raising Flour (1 & 1/2 cups)
30g Walnuts chopped plus 10g for topping (1/3 cup)
40g Chocolate Chips for topping (1/4 cup)
Preheat oven to 170C (non fan forced) and grease a 20cm x 8cm sized loaf tin.
Let the butter soften and cream together with the sugar. Beat in the banana, beaten egg, milk & maple syrup.
In another bowl sift together the baking powder and self raising flour. Stir through the chopped walnuts.
Pour batter into prepared tin and scatter chocolate chips and walnuts on the top.
Bake for 40 to 45 minutes. Check that the loaf is baking by inserting a skewer into the centre loaf (avoiding chocolate chips) and making sure it comes out clean.
Allow to cool in the in for ten minutes before turning out. Slice and enjoy with a coffee or like me, a dollop of Nutella.