Fill your home with the delicious aromas of baking, then serve a slice to a special afternoon tea guest.
Cooking oil spray, to grease
100ml extra virgin olive oil
1 large free-range egg
50g plain yoghurt
1⁄4 tsp sea-salt flakes
170g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
200g very ripe banana (about 2 bananas), pureed
110g caster sugar
1 banana, sliced
Miso maple butter:
140g butter, chopped, at room temperature
2 Tbsp pure maple syrup, to taste
2 heaped Tbsp white miso paste
Preheat oven to 170°C. Grease a 25cm loaf tin with cooking oil spray and line base and sides with baking paper.
To make miso maple butter, whisk together butter, maple syrup and miso in a large bowl. Add a touch more syrup to taste. Cover and refrigerate.
To make banana bread, combine oil, egg, yoghurt and salt in a small bowl.
In a separate bowl, combine flour, baking powder and bicarb.
Put pureed banana and sugar in the bowl of an electric mixer and beat on medium, using a paddle attachment, until incorporated. Reduce speed to low and gradually add egg mixture in a steady speed, mixing until combined. Add flour mixture, beating for 3 minutes or until combined.
Spoon batter into prepared tin, top with sliced banana and bake for 35 minutes or until cooked when tested with a skewer and springy to the touch. Set aside to cool in the tin for 15 minutes before turning out. Serve warm with miso maple butter.