Yummy banana slice.
- 1 cup plain wholemeal flour
- 2 teaspoons baking powder
- 60g butter or Nuttelex (softened and chopped)
- 1/2 cup brown sugar
- 1 just ripe banana (mashed)
- 1 egg
- 1/4 cup milk
- 1/4 cup fresh grated coconut
For the icing:
- 1 tablespoon butter or Nuttelex (melted)
- 1 teaspoon hot water
- Citric acid (to taste)
- 7-8 tablespoons pure icing sugar (sifted)
||Preheat the oven to 160°C and grease and line a 15 cm x 25 cm slice pan. |
||Sift the flour, baking powder and cinnamon (if using) into a bowl, adding the husks back in. |
||In a separate bowl cream the butter and sugar. Add the banana and beat for 2 minutes, then add the egg and beat until well combined. Stir through the coconut. |
||Add the flour and milk, alternating until just combined. |
||Pour into the prepared pan and bake for 25 minutes until a skewer placed in the centre comes out clean. |
To make the icing:
||Combine the butter, water and citric acid. Add enough icing sugar to make a thick paste. |
||Allow the slice too cool slightly in the pan then transfer to a wire rack. |
While the slice is still warm spread the icing over the top, then allow to cool completely.
||When the slice is cold cut into 20 pieces (5 x 4 slices). |
Moderate Salicylates, Moderate Amines, Low Glutamates
I have listed this recipe as moderate salicylates even though cinnamon is very high in salicylates. The amount of cinnamon per slice will be quite small, however if salicylates are a problem leave the cinnamon out. Just ripe bananas are moderate in amines, if higher levels of amines are OK you can use very ripe bananas which will have a stronger flavour.
Click here for instructions on cracking open fresh coconuts.