Banana, honey and seed loaf
When you’re craving a sugary and filling snack to have with a cup of tea or coffee but want something that’s also going to make you feel good afterward, then this banana, honey and seed loaf could be the perfect answer.
Similar to banana bread but with more nutrition, not only is this loaf packed with fibre (oats), omega 9 and vitamin E (olive oil), vitamin B and folate (sesame seeds), it takes just 15 minutes to throw together! Whack it in the oven for an hour on Sunday while you’re doing the house work and you’ll have an energy boost ready by morning tea time. It also freezes well, so slice it, wrap individually to freeze, and take out a piece during the week to take to work for a healthy and indulgent snack.
1 tablespoon toated sesame seeds
1/4 cup sunflower seeds
1/4 cup pepitas
1/2 cup extra light olive oil
1/3 cup firmly packed brown sugar
1/4 cup honey
1/2 cup mashed banana
1/2 cup buttermilk (I used soy milk)
1/2 cup quick-cook oats (I used traditional rolled oats)
1/4 cup coarsely chopped raisins (I used cranberries)
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
2 tablespoons honey, extra
- Preheat oven to 160 degrees fan-forced. Grease 14cm x 21 cm loaf pan. Line base and long sides with baking paper.
- Combine seeds in small bowl.
- Place oil, sugar, honey, eggs, banana, milk, oats, raisins, sifted flour and cinnamon and two-thirds of seed mixture into bowl. Stir to combine. Pour mixture into pan, sprinkle top with remaining seed mixture.
- Bake loaf about 1 hour. Stand in pan 10 minutes then turn out onto wire rack. Brush top with extra honey.
This recipe is from one of my favourite cook book series – The Australian Women’s Weekly BAKE