Banana Seed Loaf

 

Cerys likes to bake so when I came across this recipe for banana seed loaf she jumped at the chance to try it.

Ingredients

110g coconut oil

190g plain flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp sea salt flakes

1/2 cup honey

130g smooth peanut butter

2 eggs, room temp, lightly whisked

1 tsp vanilla extract 115g natural yoghurt

60g mixed seeds

3 ripe bananas

Method

1.  Preheat oven to 180°C. Grease and line a 25 x 13 cm loaf tin.

2.  In a bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside.

3.  Place coconut oil, honey, and peanut butter in a stand mixer fitted with the paddle attachment, beat on medium speed for 3 minutes, or until combined. Scrape down sides and reduce speed to low. Add eggs, one at a time, stopping to scrape down sides after each addition. Add vanilla and mix for 1 minute. With the mixer on low, add half the flour mixture, the yoghurt, then the remaining flour mixture and 40g mixed seeds, mix until just combined. 

4.  Roughly mash 2 of the bananas and slice the other one. Remove bowl from stand, add the mashed bananas, fold into batter with a spatula. Pour into prepared loaf tin. Arrange sliced banana over top of batter and sprinkle with some mixed seeds, drizzle with a little honey. Bake for 1 hour or until a skewer inserted comes out clean. Cool in tin for 15 minutes before removing from tin onto a wire rack to cool completely.

Enjoy.