time is never on our side I have decided; it slips too quickly through our fingers when we need it most and draws out long and hard when you really wish it would pass by in the blink of an eye. I took some time out of blogging to focus on a few other ventures in life (work, running – yes, I took this up with some training for the London Zoo 10km last September – and moreover focusing on me for a little while). I wouldn’t say that’s the hugest crime, right..?
Saying that, I am now very much ready for returning to blogging and inspiring you with the bakes I fit in around my London lifestyle. This particular creation came about purely from the browning bananas in the fruit bowl. I have an inane dislike for bananas once they start to turn, much against my Dad’s mutterings of “they’re absolutely fine”, “they won’t kill you”, you know the spiel… Simply put, he would eat anything unopened that’s passed it’s sell-by date by at least a decade.
I also wanted to add something nutritious to this bake since I’d just come back from a 15km run, so I grabbed what we had in the store cupboard: sunflower seeds, sesame seeds, pumpkin seeds, flaxseed. Et voila! Grab a handful of each and sprinkle copiously over the top prior to placing in the oven.
The bananas keep this loaf lovely and moist, whilst the seeds give it a little extra crunch! Enjoy toasted with a smothering of butter and a cup of tea to give you a sweet pick-me-up. Go bananas with this recipe!
Banana Loaf with Superseeds
Serves 10-15
1/2 cup sunflower oil
1 cup light brown sugar
2 eggs
3 ripe bananas, mashed
2 cups self-raising flour
1 tsp bicarbonate of soda
1/2 tsp baking powder
3 tablespoons milk
1 tsp cinnamon
1/2 tsp vanilla essence
Handful each of:
Sesame seeds, milled flaxseed, pumpkin seeds & sunflower seeds
1. Preheat the oven to 170C / 350F / Gas Mark 4.
2. Grease and line a medium sized loaf tin.
3. Beat together the oil and the sugar, then add the mashed banana and eggs, mixing well.
4. Combine the flour, cinnamon, bicarbonate of soda and baking powder in a separate bowl and then add to the banana mixture and mix well.
5. Add the vanilla essence and then the milk, then pour into the loaf tin.
6. Sprinkle the seeds over the top of the loaf and place in the oven for 1 – 1.5hrs until golden on top and firm to the touch.
7. Once ready, remove from the oven, leave to cool slightly in the tin and then place on a wire rack to cool completely before enjoying…
