Banana, yoghurt and mixed seed loaf

May 28, 2021

323

makes

Difficulty

Easy

Nothing says good morning like this banana and yoghurt loaf.

Ingredients

4 bananas, skin on
2 cups (300g) wholemeal spelt flour
1 tsp bicarb soda
11/4 cups (200g) mixed seeds (white and black sesame seeds, linseeds, sunflower seeds)
1/3 cup (30g) rolled oats
1 tsp ground cinnamon
1/4 tsp mixed spice
1/2 cup (75g) rapadura sugar
1/3 cup (80ml) light flavoured olive oil
2 eggs, lightly beaten
1/2 cup (140g) Greek style yoghurt

Whipped tahini and toasted sesame seed butter

Method

1.

Preheat oven to 200°C. Lightly grease a 20cm x 10cm x 8cm deep loaf pan and line with baking paper with 2cm overhanging on each side.
2.

For the tahini butter, place the butter in a small bowl, and using electric beaters, beat until light and fluffy. Add the tahini and honey and beat to combine. Refrigerate until needed.

3.

Place 3 of the bananas (in their skins) on a baking tray lined with baking paper and roast for 20-30 minutes until soft and bubbling. Remove and set aside to cool slightly (the banana skins will turn black).
4.

Meanwhile, place the flour, bicarb soda, 1/4 tsp salt flakes, 1 cup mixed seeds, 1/4 cup (20g) oats, cinnamon and mixed spice in a large bowl and whisk to combine.
5.

Peel the roasted bananas, place in a separate bowl with the sugar and mash. Add the oil, eggs and yoghurt and mix to combine. Add the banana mixture to the dry mixture and mix to combine. Pour into the pan and sprinkle with remaining 1/4 cup mixed seeds and 10g oats. Peel the remaining banana and cut in half lengthwise. Press the halved banana on top of batter then place in the oven.
6.

Bake for 40-45 minutes until a skewer inserted in the centre comes out clean. Set aside to cool in the pan for 10 minutes then ransfer to a wire rack and set aside to cool completely.
7.

Serve banana bread toasted. Spread with tahini butter, drizzle over extra honey and scatter sesame seeds on top.