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Banana bread seeds

Banana chia seed bread

Grease loaf pan and set aside. Mash bananas in a small mixing bowl with a fork. Set aside. Stir together flour, baking soda, baking powder, salt, cinnamon, and chia seeds in a large mixing bowl.

Step 2 / 4

Preheat oven to 175°C/350°F. Melt coconut oil gently in microwave or on the stove in a small saucepan. Whisk together brown sugar, melted coconut oil, eggs, and vanilla extract in a large bowl. Stir in mashed bananas.

Step 3 / 4

Fold flour mixture into banana mixture just until combined. Spoon into greased loaf pan.

Step 4 / 4

Bake at 175°C/350°F for approx. 55 – 65 min., or until a toothpick inserted into the center of the bread comes out clean. Cool in pan for approx. 10 min., then transfer to cooling rack to cool completely. Enjoy!

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Seed-Topped Banana Bread

  • 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 (see tip), peeled and mashed

Seed-Topped Banana Bread

INTRODUCTION

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!

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MAKES: 2 cakes (each serving 6)
COOK TIME: 30–40 minutes, plus cooling

INSTRUCTIONS

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

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.