Ingredients
The following ingredients have 4 Servings
- 200g plain flour
- 10g corn flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 pinch salt
- 2 eggs
- 170g sugar
- 100g dried figs, roughly chopped
- 150ml water
- 300g banana plus 1 for garnish
- 45ml grapeseed oil
- 40g unsalted butter, melted
- 100g black and white sesame seeds
- 100g cashews
Instruction
- <p>Preheat oven to 160C, fan-forced.</p> <p>Mix flour, corn flour, cinnamon, baking powder, bicarb soda and salt in a large mixing bowl and set aside.</p> <p>Beat eggs and sugar until pale and creamy.</p> <p>In a small saucepan, add the chopped figs and water and bring to the boil. Use a blender to puree the hot figs and liquid with 150g bananas. Add the remaining bananas and pulse briefly to leave them chunkier.</p> <p>Put into a medium-sized bowl, add the oil, egg mix and melted butter and mix.</p> <p>Add the wet to the dry and stir until just combined without overmixing.</p> <p>Grease a large loaf tin<b> </b>or two small tins<b> </b>with grapeseed oil then sprinkle the inside of the tin with sesame seeds, lining it completely.</p> <p>Pour the bread mixture into the tin, trying not to knock too many seeds off the sides.</p> <p>Cut the whole banana in half, put on top of the loaf and sprinkle with cashews.</p> <p>Bake the bread for 45 minutes until it's golden-brown or a skewer comes out clean.</p> <p>Serve with <a href="http://www.goodfood.com.au/recipes/chai-spiced-creme-fraiche-recipe-20170720-gxew1g">chai spiced creme fraiche</a>.</p>
