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Anna Jones Seed Banana Bread Sprinkled with Lemon and Sesame » Simple and Healthy Recipe! ✅

In a cold week in January, I couldn’t stop eating banana bread. A loaf of bread packed in twine and brown paper arrived in the mail from a baker friend; another friend emailed me asking for my latest banana bread recipe; and I arrived at the house of a third friend to the smell of baking bread. The signs were there: it was banana bread week and the hunt for the best bread she could make.

This was the result. Deeply seeded, it’s a mix of all the good stuff from the different breads I’ve made. Trust in the brave use of seeds: they make bread. I always use the same mixture: 50 grams of golden flax seeds, 50 grams of poppy seeds and 50 grams of black sesame seeds, but any small seed works.

Banana bread is great, because it takes so little sugar to make something that feels like a real treat. I like to keep the bananas fairly large so you can see a few bits in the cake, but mash them up completely if you prefer.

The cake stays very moist because of the bananas, so don’t worry if it looks soft enough when you cut it, that’s what makes it so delicious. You can also change to gluten free flour.

The seeds of this cake contain a long list of vitamins and minerals and therefore have incredible health benefits. The small flax seeds are the richest vegetable source of omega 3, which helps our brain, joints and immune system; they can also help balance hormones and are high in fiber. So eat your cake and I know it’s doing you good. Having your cake and eating it is what it’s called.

From A Modern Way to Eat by Anna Jones, published by 4th Estate—The Curious Pear

ingredients
  • For the cake:
  • 125 grams of flour (I use unbleached)

  • 125 grams of wholemeal or spelled flour

  • 125 grams of light brown sugar

  • 150 grams of small seeds (see note at the top)

  • 1 good pinch of sea salt

  • 1 teaspoon baking powder

  • 3 medium bananas, ripe and peeled

  • Zest and juice of 1 lemon

  • 2 tablespoons olive oil

  • 2 tablespoons plain or unsweetened soy yogurt or coconut yogurt

  • 2 eggs, preferably organic or free-range, beaten eggs

Indications
  1. Preheat the oven to 200 °C (400 °F). Grease and flour a 1-pound (450-gram) nonstick pan (if your pan is nonstick, line it with parchment paper as well).

  2. Put all the dry ingredients in a bowl (flour, sugar, seeds, salt and yeast) and mix well.

  3. In another bowl, mash the bananas with a fork (I like them big enough), then add the lemon juice and zest, olive oil, yogurt, and eggs and mix well.

  4. Mix the wet ingredients into the bowl of the dry ingredients, being careful not to over mix, just enough to make sure everything is mixed. Pour into pan and cook for 40-45 minutes, until a toothpick comes out clean.

  5. While the bread is cooking, make a lemon squeeze. Beat the tahini and icing sugar in a bowl until smooth, squeeze the lemon juice and mix well.

  6. Remove bread from oven and leave in pan until cool enough to transfer to a wire rack. While the bread is still warm, place a large plate under the broiler, then prick the cake all over the place, pour over the drizzle, and let it sink.

  7. This is delicious neat, thickly sliced, with a cup of coffee, but sometimes I like to spread the slices with a thick layer of almond or peanut butter.

Best friends Issy and Meg have spent the last decade sitting across from each other, traveling the world knife and fork in hand. Photographing bowls of steaming noodles, exotic street food and some of the world’s best chefs, Issy makes up the photographic side of the duo, while Meg records each bite in words. Considering their equal obsession with food and each other, it was inevitable that the two would eventually team up to become The Curious Pear, intent on bringing you reviews, food features, and interviews with the culinary crowd, as well as snippets. your favorite places to eat from around the world. The Curious Pear are the food editors of SUITCASE magazine, bringing you a weekly food column on suitcasemag.com, as well as contributing to Time Out, Food52, Life & Thyme, Trends on Trends, Guest of a Guest, and more! plus!

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