Name: Macadamia and banana loaves
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cup (300g) plain flour; 3/4 teaspoon bicarbonate of soda; 3/4 cup (165g) light brown sugar, firmly packed; 1/2 cup (70g) roasted macadamias, coarsely chopped; 1/4 cup (10g) flaked coconut, roasted; 90 gram butter, melted; 1 1/2 cup (350g) overripe banana, mashed; 1/4 cup (70g) vanilla yoghurt; 2 eggs, beaten lightly; 1 teaspoon vanilla extract; Golden ginger butter; 155 gram unsalted butter, softened; 2 tablespoon golden syrup or treacle; 2 teaspoon ground ginger

Ingredients

2 cup (300g) plain flour

3/4 teaspoon bicarbonate of soda

3/4 cup (165g) light brown sugar, firmly packed

1/2 cup (70g) roasted macadamias, coarsely chopped

1/4 cup (10g) flaked coconut, roasted

90 gram butter, melted

1 1/2 cup (350g) overripe banana, mashed

1/4 cup (70g) vanilla yoghurt

2 eggs, beaten lightly

1 teaspoon vanilla extract

Golden ginger butter

155 gram unsalted butter, softened

2 tablespoon golden syrup or treacle

2 teaspoon ground ginger

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Grease 12 holes of two 8-hole (¾-cup/180ml) petite loaf pans.

3.Sift flour, soda and sugar into a large bowl; mix in nuts and coconut.

4.Combine butter, banana, yoghurt, eggs and extract in a large jug. Fold banana mixture into flour mixture until combined; do not over mix. Divide mixture into pan holes.

5.Bake loaves for about 20 minutes. Stand loaves for 5 minutes before turning top-side up onto wire rack to cool.

6.Meanwhile, to make golden ginger butter: In a small bowl, beat butter, syrup and ginger with an electric mixer until light and fluffy.

7.Cut loaves into thick slices, toast lightly. Serve warm with golden ginger butter.