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Seed-topped banana bread
These lovely well-risen, light-textured moist cakes are perfect for when the bananas are over-ripe in the fruit bowl and no one is keen on eating them! The seeds and sugar topping adds crunch and nuttiness. Baking two small cakes is perfect when making for school fetes etc. While one goes out the door never to be tasted or seen again, the other can stay at home to please the family!
Serves 6
Cooks in 30–40 minutes, plus cooling
Difficulty Easy
Ingredients
100g (4oz) baking spread, plus extra for greasing
150g (5oz) muscovado sugar
200g (7oz) self-raising flour
1 tsp bicarbonate of soda
2 eggs
2 medium (about 200g/7oz) ripe bananas, peeled and mashed
For the topping:
25g (1oz) pumpkin seeds
25g (1oz) sunflower seeds
1 tbsp demerara sugar
Prepare Ahead:
Can be made up to a day ahead and kept in an airtight container.
Freeze:
The cakes freeze well. Eat one now and freeze the other for later.
Method
1. You will need two 450g (1lb) loaf tins. 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.
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