While I rarely buy already over-ripe bananas at the market to make this delicious banana bread, I do squirrel away the halves of uneaten banana that my children always seem to leave at the breakfast table.
What is so hard about eating a whole banana I will never understand. I peel and freeze these bits of banana in a sealed container and when I have the equivalent of three large bananas, I defrost them to make this deliciously moist cake with a crunchy crumble topping.
3-4 large bananas
200g self raising flour
1/2 cup flour
1/2 cup oats
1/4 cup pumpkin seeds
2 tablespoons chia seeds
- Preheat the oven to 160 degrees Celcius. Line a 25 x 25 (or equivalent) baking tin with baking paper
- Beat together the butter and sugar until pale and fluffy
- Beat in each egg one by one until fully combined
- Mash the bananas thoroughly and fold through the mixture
- Sift the flour and thoroughly combine with other ingredients
- Pour the mixture into the prepared tin and smooth the top
- In a clean bowl, add the sugar, flour, oats, pumpkin and chia seeds with a pinch of salt.
- Break the butter into small pieces and add to the crumble mixture. Rub the butter into the dry ingredients with your fingertips until it resembles rough breadcrumbs
- Pour the crumble onto the top of the banana bread batter and smooth and distribute evenly
- Bake for 40 minutes until the crumble is golden brown and the centre of the cake bounces back when pressed gently
Storage instructions: Banana Bread will last up to 5 days in an airtight container unrefrigerated.