This can be your new secret recipe - simple to make but with the added twists of orange and honey for a lighter, fresher loaf.
(Heat oven to 165 degC (330 degF) on fan bake.)
- 100g (2oz) butter
- 120ml (1/2 cup) liquid honey
- 1 egg
- 120ml (1/2 cup) ripe banana (mashed)
- 60ml (1/4 cup) orange juice
- 15ml (1T) orange zest
- 60ml (1/4 cup) baked sunflower seeds
- 60g (1/2 cup) wholemeal flour
- 180g (1.5 cup) white flour
- 5ml (1t) baking powder
- 5ml (1t) baking soda
Cream butter and honey together until soft, light and fluffy.
Add the egg and beat again.
Add banana with wholemeal flour, orange juice, zest and sunflower seeds. Beat mixture on lowest speed until combined.
Sift in flour, baking powder and baking soda, and mix until all combined.
Line a loaf tin with baking paper and spoon in mixture.
Bake for 45 minutes at 165 degC (330 degF) or until cooked. (Check with knife in middle and ensure it comes out clean.)
Stand for 5-10 minutes before removing from tin.
1 comment
I just made this cake and it was amazing! I turned it into a gluten free loaf by substituting the 1/2 cup of wholemeal flour for almond flour and used 1.5 cups of Bakels gluten free plain flour. I only had raw sunflower seeds so baked these for 15 mins in the oven before using them. Gosh what a difference in how they smell when you bake them. It was exactly 45 mins that my gluten free version cooked and it was perfectly cooked. Thanks for a great variation on an old favourite.