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BG Diet
>0:35 Prep
1:00 Cook

Ingredients

  • 2 cups (300g) self-raising flour
  • 1 cup (220g) brown sugar
  • 1 teaspoon baking powder
  • 2 overripe bananas, mashed
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 150g butter, melted
  • 1/2 cup (125ml) buttermilk
  • 1 cup (130g) chopped strawberries
  • Strawberries, halved or quartered, extra, to decorate

Strawberry buttercream

  • 75g strawberries, finely chopped
  • 1 tablespoon caster sugar
  • 125g butter, softened
  • 1 1/2 cups (240g) icing sugar mixture

Equipment

  • 10cm x 22cm (base measurement) loaf pan

Method

1

Preheat oven to 180C. Grease and line the base and sides of a 10cm x 22cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.

2

Place the flour, sugar and baking powder in a large bowl. Whisk the banana, egg, butter and buttermilk in a medium bowl. Add the egg mixture and chopped strawberry to the flour mixture and stir to combine. Pour into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.

3

Meanwhile, to make the strawberry buttercream, combine strawberry and sugar in a small saucepan over medium heat. Cook for 5 mins or until the sugar dissolves and strawberry breaks down. Cook for 2 mins or until mixture thickens slightly. Set aside to cool.

4

Use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, beating well after each addition. Beat in the strawberry mixture.

5

Spread the strawberry buttercream over the top of the banana bread. Top with halved or quartered strawberries.

Source: taste.com.au

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