This banana bread makes a nutritious snack: it’s packed with bananas, which are rich in manganese and potassium, and the wholemeal flour and sunflower seeds contribute extra goodness in the form of fibre and Vitamins B and E. It’s great just as it is, or with butter or even a slice of cheese.
Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Lightly grease a 22 x 11 x 7cm (8¾ x 4½ x 3-inch)/1kg (2lb) loaf tin with a little butter.
Peel and mash the bananas in a large bowl (a few lumps are OK). Add the melted butter, followed by the egg, and stir well.
Add both flours, the baking powder and salt to the bowl. Gently fold everything together until well mixed. Set aside about 1 tablespoon of the sunflower seeds, then fold the rest into the mixture.
Use a spatula to transfer the mixture to the loaf tin. Shake gently to distribute it evenly in the tin and then smooth the top with the spatula.
Sprinkle the reserved sunflower seeds on top.
Bake for 55–65 minutes until well browned and risen. Leave to cool in the tin.
Make it dairy-free
You can make the banana bread dairy free by using dairy-free margarine in place of the butter. Make it vegan as well by omitting the egg and adding 4 tablespoons soya milk instead.
Sensationally Sugar Free by Susanna Booth, published by Hamlyn, £20 www.octopusbooks.co.uk
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