I
paper into a 30cm disc
shape, then refrigerate for
30 minutes or until firm.
STEP 3 Heat a medium
non-stick heatproof frying
pan over a medium heat.
Add sugar and butter, and
cook for 5 minutes, stirring
often, until caramelised.
Remove pan from heat.
STEP 4 Arrange plum
halves, cut-side down, on
base of pan. Lay pastry over
top of pan, tuck in edges,
then bake for 35 minutes or
until pastry is golden brown.
Invert tart onto a plate and
serve with cream.
■ Per serve:
1497kJ; protein
5.5g; total fat 16g (sat. fat 9.5g);
carbs 48g; sodium 89mg; Gl
estimate high (does not include
‘to serve' item)
Banana bread
Preparation time: 5 mins
plus 2 hours resting time
Cooking time: 1 hour 10 mins
Serves 12
1 25g unsalted butter
1 cup caster sugar
2 eggs
3-4 large very ripe
bananas, mashed
(1
Vz
cups)
s c r
2 cups plain flour
1 tsp baking powder
1
Vz
tsp baking soda
1 cup sour cream
1 cup walnuts, chopped
Butter, to serve
STEP 1 Preheat oven to 170°C.
Line a 22 x 12cm medium loaf
tin with baking paper. Beat
butter and sugar in an electric
mixer on high speed until
mixture is light and creamy. Beat
in eggs. Fold in banana using
a large metal spoon.
STEP 2 Sift flour, baking powder
and baking soda into mixture.
Add sour cream and nuts, then
gently fold in with metal spoon.
Set aside for 2 hours so baking
soda can lighten density of
mixture and it darkens slightly.
STEP 3 Spoon into prepared
tin and bake in centre of oven
for 1 hour 10 minutes or until
cooked when tested with a
skewer. Slice. Serve with butter.
■ Per serve:
1645k); protein 6.5g;
total fat 22.5g (sat. fat 10g); carbs
4 1g; sodium 109mg; Gl estimate
high (does not include ‘to serve' item)
For Nutritional Analysis Guide,
see Better You News
go to bhg.com.au
for more ‘Fast’ Ed recipes
Photography Andre Martin; food preparation and styling Stephanie Souvlis: nutritional analysis
Joanne Turner - analysis is approximate and a guide only
