Banana, carrot and seed bread

Who doesn’t love banana bread? Packed full of grated carrots, sultanas and seeds, this is a delicious breakfast or snack and a great way to use up overripe bananas.
 

Banana, Carrot and Seed Bread

Prep time: 15 minutes

Cook time: 1–1¼ hours

Makes: 1 loaf

Freezable

INGREDIENTS

• 150g / 5oz softened unsalted butter
• 2 large eggs
• 200g/ 7oz ripe bananas, peeled and mashed
• 125g / 4½oz grated carrot
• 25g / 1oz sultanas
• 125g / 4½oz soft dark brown sugar
• 225g / 8oz self-raising flour
• ½ teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 1 teaspoon ground ginger
• 25g / 1oz pumpkin seeds
• 25g / 1oz sunflower seeds
• Butter, for spreading and greasing

Topping:

• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• Icing sugar, for dusting (optional)

METHOD

Preheat the oven to 170°C/340°F/Gas 3, grease a 900 g/2 lb loaf tin and line it with baking parchment.

Place all of the ingredients, except the topping, in a large mixing bowl. Whisk together with an electric hand-held whisk for 1–2 minutes until light and fluffy. Alternatively, use a stand mixer fitted with the paddle or whisk attachment.

Spoon the mixture into the tin and level out the top.

Sprinkle with the extra seeds and bake for 1–1¼ hours until golden, well risen and a skewer inserted comes out clean.

Remove from the oven and leave to cool on a wire rack, then remove from the tin. Dust with icing sugar (if using), cut into slices, spread with butter and serve.