This isn't a bread in the traditional sense - there's no yeast or kneading at all. It's just a variation on the typical Banana Bread and was found in Marie Claire's "Sweet" book by Jody Vassallo. It's one I've had my eye on for a while - I find it impossible to resist anything with pistachios.
Banana, Sunflower and Pistachio Bread
[Makes 1x20cm square]
100 grams butter, softened
175 grams brown sugar
2 eggs, lightly beaten
500 grams ripe bananas, mashed
100 grams shelled pistachio nuts
75 grams sunflower seeds
300 grams self-raising flour
1 teaspoon bicarbonate of soda
½ teaspoon mixed spice
Grease and line a 20cm/8 inch square cake tin or a 23cm/9 inch loaf tin and preheat the oven to 180°C/350°F.
Place the butter and sugar into the bowl of a mixer and beat until light and creamy. Add the egg slowly, beating well after each addition.
Stir in the mashed bananas, pistachios and sunflower seeds.
Sift the flour with the bicarbonate of soda and mixed spice and then add it to the banana mixture. Stir until mixed through.
Spoon out into the tin, smoothing the surface with the back of a spoon. Bake for about 1 hour or until golden and cooked through.
Let it cool in the tin for 15 minutes before removing to a wire rack to cool completely.
Eat it warm from the oven or even toasted the next day with a little butter and honey.
Tagged with Sweet Food