I wanted to make banana bread but my bananas were just too firm. Insert great idea #45; I put them in a hot oven with their skins on and while filling the house with delicious caramelised banana aromas – the result was ever so soft and slightly caramelised bananas. Mashed up with flour and a whole bunch of seeds (for texture/flavour and a bit of a healthy alternative), olive oil and brown sugar, the result is my favourite banana bread to date.
4 large bananas, skin on
1 ½ cups (225g) plain flour
½ cup (75g) rye flour
¾ brown sugar
1 teaspoon baking soda
¼ teaspoon salt
2 cups mixed seeds (white and black sesame seeds, linseeds, sunflower seeds)
1/3 cup rolled oats
1/3 cup (80ml) olive oil
½ cup Greek style yoghurt
Preheat oven to 180C (fan forced). Place the bananas (in their skins) on a baking tray lined with baking paper and cook for 20-30 minutes or until soft and bubbling. Remove and set aside to cool slightly.
Meanwhile, place the flours, sugar, baking soda, salt, 1 ¾ cup of the seeds and ¼ cup oats in a large bowl and whisk to combine. Peel the bananas, place in a separate bowl 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 a lightly greased and lined 24 x10x10cm tin (or equivalent) tin. Sprinkle with remaining seeds and oats and place in the oven.
Cook for 1 hour 30 minutes, or until a skewer comes our clean when inserted. Set aside to cool in the tin for 10 minutes. Transfer to a wire rack and set aside to cool completely.
Makes 1 loaf.