Wednesday, March 21, 2007

Banana, Sunflower and Pistachio Bread

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.

banana bread

Eat it warm from the oven or even toasted the next day with a little butter and honey.

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  1. Haalo, I can't resist pitaschio either! Simply love them. And your bread looks wonderful, too. I quite like Jody Vassallo's little books published by Marie Claire. Quite a lot of nice ideas there.

  2. Looks fantastic. I must do some baking - I do it at college but rarely at home, though I used to bake at home when I was young.

  3. Yum - This looks fabulous! Quick bread are so fun to make. And, this one will be on the menu soon!

  4. so moist and tender looking.i'm sure if i had that lying around the house it wouldn't last more than a couple of hours.

  5. Thanks Anh - those little books especially the sweet is full of great ideas.

    Thanks Trig - baking is quite relaxing and a good way to unwind.

    Thanks Chris - hope you enjoy it!

    Thanks Kate - make two and they will last twice as long ;)

  6. Pistachios are delicious, Haalo!
    It's a good thing you can't resist them - so we get all these marvelous recipes of yours. ;)

  7. pistaschios and bananas...yum!

  8. Thanks Patricia - you are too kind!

    A great match Sara!

    Thanks Jeena!

  9. This is next on my "cake" list. Does the 500g of bananas mean before or after peeling? How did you weigh them?

    I'm going to use pecans instead of pistachios and garam masala instead of mixed spice.

  10. Hi Pietro - that is the peeled weight and I just peel enough to get to 500 grams, it doesn't need to be exact you can be over. Garam masala and pecans sound delish - the aroma should be wonderful.

  11. Dear Haalo, Bananas with sunflower seeds and Pistachio - and what you get at the end is BREAD - now that's a truly amazing combo. I love pistachios. Looks so good. I have just one hope-filled query - Can this be made without eggs :).

  12. Hi Pritya - if you leave out the eggs then it would probably be more like a brick than a bread. I think though you could adapt the method from this recipe where ricotta is used to lighten and lift the cake.


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