Seed-topped Banana Bread by Mary Berry

These lovely well-risen, light-textured moist cakes are perfect for when the bananas are over-ripe in the fruit bowl and no one is keen on eating them! The seeds and sugar topping adds crunch and nuttiness. Baking two small cakes is perfect when making for school fetes etc. While one goes out the door never to be tasted or seen again, the other can stay at home to please the family!

These freeze really well, and keep in an airtight container.


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  • 100g (4oz) baking spread, plus extra for greasing
  • 150g (5oz) muscovado sugar
  • 200g (7oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 2 medium (about 200g/7oz)ripe bananas (see tip) peeled and mashed

For the topping

  • 25g (1oz) pumpkin seeds
  • 25g (1oz) sunflower seeds
  • 1 tbsp demerara sugar
  1. You will need two 450g (1lb) loaf tins (see tip). Preheat the
oven to 180°C/160°C fan/Gas 4, then grease the tins with
baking spread and line with baking paper.

  2. Measure the baking spread, sugar, flour and bicarbonate of
soda into a large bowl, add the eggs and bananas and beat
with an electric hand whisk until light and combined. Spoon 
the mixture equally between the prepared tins and level the 
tops. Sprinkle over the seeds and demerara sugar.

  3. Bake both cakes on the middle shelf in the oven for about
35–40 minutes or until well risen, golden and a skewer 
inserted into the middle of each cake comes out clean.

  4. Allow to cool in the tin for 10 minutes and then turn out on
to a wire rack and peel off the baking paper before leaving 
to cool down completely.
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