This recipe is adapted from Murdoch Books' 'A Common Sense Guide to Healthy Cooking". It is really quite cake-like, despite the title, and is absolutely MADE by a spread of maple ricotta over the top. I need a mouth-watering smilie!
1/3 cup (80 ml) strong coffee
2/3 cup (125 g ) soft brown sugar
3 ripe bananas
1 egg
1 egg white
50 g vegetable oil
1 tsp vanilla essence
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp ground cinnamon
120 g plain flour
250 g self-raising flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
200g low-fat ricotta
2 tbsp maple syrup
fresh fruit, to serve
Preheat oven to 170 degrees Celsius (gas mark 3). Prepare a 22 x 12 cm loaf tin.
In a small bowl, combine hot coffee and brown sugar, and stir to dissolve.
Add bananas to TMX and mash on
speed 3 for
20 seconds.
Add to the bananas, the egg, egg white, vegetable oil and vanilla, and blend on
speed 4 for
20 seconds.
Add flours, spices, baking powder and bicarbonate of soda and mix on
speed 3 for
30 seconds. Scrape the mixture down from the sides, and mix for a further
30 seconds on
speed 3.
Don't over-mix, just enough to combine. Pour mixture into prepared loaf tin and bake for around 50 minutes, until a skewer comes out without batter on it (condensation is fine).
Stand for 10 minutes before turning on to a wire rack to cool.
Serve for breakfast, spread with the ricotta and maple syrup combined, and a fresh berries
