Banana Honey and Seed Loaf |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
|
This is from the Australian Womens Weekly. We made it over the weekend and it was really delicious. I managed to find a seed mix already made up in the supermarket that I used. I modified slightly - did not use the raisins, used 3/4 cup mashed banana and did not sprinkle honey at the end. I have recently remade this recipe and instead of the buttermilk I added yoghurt. I used rapdura (better for you) sugar. It really is wonderful... Ingredients:
1 tablespoon toasted sesame seeds |
1/4 cup sunflower seeds |
1/4 cup pepitas (mexican pumpkin seeds) |
1/2 cup olive oil or 1/2 cup applesauce |
1/3 cup brown sugar |
1/4 cup honey |
2 eggs, lightly beaten |
1/2 cup banana, mashed |
1/2 cup buttermilk or 1/2 cup yoghurt |
1/4 cup oats |
1/4 cup raisins (optional) |
1 1/4 cups self-raising flour |
1 teaspoon ground cinnamon |
2 tablespoons honey, extra warmed |
Directions:
1. Preheat oven to 180°C or 350°F.
2. Grease a loaf tin.
3. Combine seeds in a small bowl.
4. Place oil, sugar, honey, eggs, banana, buttermilk, oats, raisins, flour, cinnamon and 2/3 of seeds mixture in a bowl.
5. Stir until combined.
6. Pour into tin and scatter remaining seeds on top.
7. Bake for 1 hour or until skewer inserted in centre is clean.
8. Brush top with extra honey when still warm.
9. Enjoy!
|
|