Nut and Seed Crusted Banana Bread
Makes 1 loaf
The world always needs another banana bread recipe. It’s a universally loved cake. This banana bread’s only real trick is the additional flavour and texture of the nut and seed sprinkle which I am completely obsessed with. We used to make it at our old Borough Market restaurant with stewed apples on porridge for breakfast. I’ll share another recipe for this soon!
3 large bananas, browned and mashed
120g plain flour
1 tsp baking powder
1/2 tsp baking soda
pinch salt
100g brown sugar
1 large egg
70ml vegetable oil
20g Greek yoghurt
25g whole milk
1 tsp vanilla
Nut sprinkle
25g sunflower seeds
25g pumpkin seeds
25g pistachios
45g demarra sugar
1/2 tsp cinnamon
Preheat oven to 180C.
Start by making your nut and seed sprinkle. Blitz sunflower seeds, pumpkin seeds and pistachios to a coarse texture. Add Demerara sugar and cinnamon.
Combine all your dry ingredients together: flour, baking powder, baking soda, salt.
Mix brown sugar and egg together in a mixer and beat it until it becomes slightly lighter in colour, 2 minutes. Then add vegetable oil, yoghurt, milk and vanilla. Beat for 2 mins. Add mashed banana. Then add dry ingredients and mix well to create a smooth batter.
Butter your loaf tin. Sprinkle loaf tin generously with nut and seed mix. Pour mix into loaf tin and top with more nut and seed mix.
Bake for 55 mins, until your knife runs clean after piercing it.