HIPPY BANANA BREAD

YUM. 

I feel like that's all I need to say about this and taking into account that i've yet to have my morning coffee, it might be all I manage, but i'll try and be a little more chatty.

So, over the weekend, in between football matches and failed trips to the museum (don't ask) we made Shutterbean's delicious Hippy Banana Bread, (slightly adapted as my 11 year old is allergic to walnuts) and it was absolutely delicious. It was literally bursting at the seams with seeds and fruity flavours and I would be lying if I told you it lasted a couple of days. Would you judge me if I told you that actually, we made two because we all loved it a little too much...?

Whoops!

HIPPY BANANA BREAD

Ingredients:

  • 1 cup plain flour
  • 1/2 cup ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 ripe bananas, mashed 
  • 1/2 cup dried cherries / dried raspberries
  • 1 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds

Method:

  1. Preheat oven to 180c / 350f and line a 8 x 4 inch loaf tin.
  2. Whisk together the flours, almonds, baking powder, salt and cinnamon in a medium bowl and set aside.
  3. In a large bowl, whisk together the olive oil and brown sugar before adding the maple syrup and vanilla until smooth. Add the eggs, one at a time and beat until fully incorporated and then stir in the bananas.
  4. Add the flour mixture to the liquids, stirring until just combined. Stir in the cherries / raspberries, sunflower seeds and pumpkin until fully combined.
  5. Pour batter into prepared loaf tin and bake for approx 55-60 minutes, or until a skewer placed into the middle of the loaf comes out clean.
  6. Leave to cool in the tin for about 10 minutes or so, before removing and allow to fully cool on a wire rack.