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.

  • 35 mins cooking
  • Serves 8
  • Print


Banana bread
  • 1 1/4 cup (170g) gluten-free self-raising flour
  • 1 teaspoon ground cinnamon
  • 20 gram butter
  • 1 egg
  • 1/4 cup (60ml) milk
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 cup mashed banana (from 1 large banana)
  • 1 tablespoon pepitas (pumpkin seeds), to sprinkle
  • 2 teaspoon sunflower seed kernels, to sprinkle
  • 2 medium bananas (400g), sliced, to serve
  • 2/3 cup (160g) ricotta cheese, to serve
  • 1/3 cup (115g) honey, to serve


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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