I’ve been a bit afraid to share another banana bread recipe after the huge success of my last one (with it even being shortlisted for a Pinterest award). But this one has had five taste testers with resounding success, so I am confident you will love it just as much as the last one. I created it for my father-in-law who has recently given up sugar and desserts. This version is packed with orange zest, juice, coconut and a heap of different seeds. It is sweet enough to not miss sugar and it remains moist and delicious. My husband is the biggest fan of my Dark Chocolate Chunk Banana Bread and he said this was on par, so give it a go for yourself and let me know what you think and prefer. I hope you enjoy it just as much as the last one.
Prep time: 10 mins
Cook time: 50 mins
- 215g self raising flour
- Half tsp bicarbonate of soda
- 2 eggs, gently whisked
- 50g butter, melted and cooled
- Half tsp salt
- 60ml honey
- 2 tbsp oil
- 4 bananas, 3 very ripe and 1 not as ripe
- 70g mixed seeds plus extra for the top
- Zest and juice of 1 small orange
- 2 and a half tbsp desiccated coconut
- Sprinkle of demerara sugar (optional)
- Pre heat oven to 180c/gas mark 4 and line a loaf tin with baking paper or a loaf tin liner (my favourite).
- Add flour, salt, bicarb, seeds, coconut and orange zest to a bowl.
- Mash 3 ripe bananas, add cooled butter, honey, oil and orange juice to another bowl and mix to combine.
- Add wet ingredients to dry ingredients and mix gently until combined. Spoon into loaf tin.
- Top with a halved banana, sprinkle with seeds and a touch of demerara.
- Bake on the middle shelf for 45-50 minutes.