Banana Bread with Seed Brittle
Ground seed brittle with it's bitter and savory undertones adds dimension to this banana bread that takes a classic and adds a twist perfect for breakfast, lunchboxes or just as a baked snack.
Servings 1 loaf - 10-12 slices
Calories 244kcal
Ingredients
Seed brittle
- 50 grams ¼ cup superfine/caster sugar
- 18 grams 2 tablespoons mixed seeds E.g sunflower, pumpkin, sesame, linseeds
Banana bread
- 100 grams / 3.5 ounces butter room temperature
- 110 grams / ½ cup brown sugar
- 110 grams / 2 large eggs room temperature
- 250 grams / 3 medium bananas peeled and mashed
- 3 grams / ½ teaspoon baking soda
- 6 grams / 1 ½ teaspoons baking powder
- 200 grams / 1 ¼ cups plain flour
- ¼ teaspoon sea salt
- 25 grams / 2 tablespoons Demerara sugar optional
- 2 grams / 1 teaspoon ground cinnamon optional
Instructions
Seed brittle
- Line a baking tray with silipat sheet or greaseproof paper and brush coconut oil over the surface (if you don’t the brittle will stick).
- Place the sugar in a saucepan pan on medium heat, stirring consistently until brown, approximately 4 minutes, add the seeds and stir through swiftly.
- Pour onto the tray and spread as thin as possible swiftly as it will set within a minute. Set aside to cool and firm up.
- Grind the brittle up in a blender until it is a fine powder and set aside. This can be kept in a covered container at room temperature for up to 2 weeks.
Banana bread
- Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
- Whip the butter and sugar in a bowl until light and fluffy, approximately 2 minutes.
- Add one egg and whip until well combined.
- Repeat with the second egg.
- Add the mashed banana and whip until smooth.
- Stir the dry ingredients in a separate bowl alongside ⅔'s of the ground brittle and toss into the banana batter.
- Whip on the lowest setting until no dry portions remain in your bowl.
- Pour into your loaf tin and smooth out.
- Top with remaining ground brittle (approximately 25 grams / 2 ½ tablespoons).
- Place in the oven and bake until golden on top and a skewer comes out clean, approximately 50 minutes.
- Remove and allow to cool in the tin before placing onto a cooling rack.
- Slice and serve.
- Enjoy!
Notes
- Bananas: The best bananas are ones that are medium to large and have turned ripe and have at least a few marks or are on the browner side. Meaning the sugars within have had time to really sweeten and the banana flavor will be nice and strong in that bread. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the bread overall.
- What the seed brittle adds here: Seeds aren’t very sweet, in fact they have an undertone of bitterness so making brittle doesn't just help balance the bitterness from those seeds but also adds a great flavor to this bread.
- Using frozen bananas: Defrosted frozen bananas are great here because they mash much finer and leave a smoother flavor than fresh ones.
- Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
- Best stored: Keep covered at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes well for up to 2 months.
- Freezing the cake: Once fully cooled, wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
Nutrition
Calories: 244kcal