Quick & Easy

Banana bread topped with seeds

Whether you're a baking novice or just after an easy treat to bake - our no-fail banana bread won't disappoint.
Banana bread with seeds


Banana bread


Banana bread

1.Preheat oven to 220°C (200°C fan-forced). Grease 8cm x 20cm loaf pan; line base with baking paper.
2.Sift flour and cinnamon into large bowl; rub in butter. Whisk egg and milk in small bowl; stir into flour mixture with sugar and mashed banana. (Do not overmix, the batter should be lumpy.) Pour mixture into pan; sprinkle with seeds. Bake bread about 35 minutes.
3.Stand in pan 10 minutes before turning, top-side up, onto wire rack to cool.
4.Cut bread into eight slices. Toast lightly; serve with sliced banana, ricotta and honey.

Uncut banana bread will keep in an airtight container for up to 2 days. Banana bread is suitable to freeze for up to 3 months.


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