Method

1. You will need two 450g (1lb) loaf tins (see tip). Preheat the
oven to 180°C/160°C fan/Gas 4, then grease the tins with
baking spread and line with baking paper.

2. Measure the baking spread, sugar, flour and bicarbonate of
soda into a large bowl, add the eggs and bananas and beat
with an electric hand whisk until light and combined. Spoon
the mixture equally between the prepared tins and level the
tops. Sprinkle over the seeds and demerara sugar.

3. Bake both cakes on the middle shelf in the oven for about
35–40 minutes or until well risen, golden and a skewer
inserted into the middle of each cake comes out clean.

4. Allow to cool in the tin for 10 minutes and then turn out on
to a wire rack and peel off the baking paper before leaving
to cool down completely.