Should serve 6… probably will only serve 2.
This recipe is delicious for morning tea or as part of brunch with the family. It takes less than 20 minutes to get everything into the oven and goes perfectly with some fresh cream or mascarpone cheese that has been whipped with icing sugar and vanilla bean paste. If you’d prefer to use toppings so decadent then butter or olive oil spread tastes great too.
For this recipe you’ll need a loaf tin, mixing bowl, measuring cups, measuring spoons, whisk, and a silicone spatula.
1/3 cup coconut oil.
1/2 cup honey
2 mashed bananas
1/4 cup milk
1 teaspoon baking soda
1 teaspoon vanilla bean paste (or 1 whole vanilla bean)
Pinch of salt
2 cups plain flour
A handful of seasonal mixed berries
1/4 cup pumpkin seeds (plus more to go on top)
Step 1: Preheat your oven to 160 degrees Celsius (fan forced) and line a loaf tin with baking paper.
Step 2: Mash your bananas in a small bowl.
Step 3: Combine oil and honey in the mixing bowl with a whisk.
Step 4: Add the eggs along with milk and bananas and keep whisking until completely combined.
Step 5: Add all other ingredients and stir to form a reasonably smooth batter. The only lumps should really be your bananas.
Step 6: Add your berries and pumpkin seeds and gently stir them in with your spatula.
Step 7: Transfer the batter to your lined loaf tin and place into the oven for an hour.
IMPORTANT: Don’t open your oven until the hour is up!
Step 8: When the hour is up, insert a small knife or metal skewer into the centre of the bread. If, when removed, there is nothing sticking to the knife then your bread is ready. If the knife is removed with batter then return the bread for another five minutes.