Banana bread with nigella seeds is an easy beginner-friendly quick bread recipe that you can whip up with just a bowl and a whisk!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Servings: 18x4 loaf
Author: Famidha Ashraf
INGREDIENTS
Dry Ingredients
½cupwhole wheat flouratta
½cupall-purpose flourmaida
½cupwhite or brown sugartightly packed
½teaspoonbaking powder
¼teaspoonbaking soda
a pinch of salt
½teaspooncardamom powder
½teaspoonnigella seeds or aniseed (and more to sprinkle on top)
Wet Ingredients
1large egg
¼cupmelted gheeor melted butter or oil
½ to ¾cupmashed overripe bananaapprox 1 medium Chiquita
½teaspoonvanilla essence
INSTRUCTIONS
Prep
Place the oven wire rack in the middle (level 3). Preheat the oven to 180°C. Lightly grease an 8x4 inch loaf pan or coat it with nonstick spray and line the bottom with baking paper.
Prepare the batter
Add all the dry ingredients to a large bowl and whisk to combine (use a balloon whisk).
½ cup whole wheat flour, ½ cup all-purpose flour, ½ cup white or brown sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, a pinch of salt, ½ teaspoon cardamom powder, ½ teaspoon nigella seeds
In a smaller bowl, beat the egg, then add the mashed banana, cooled melted ghee and vanilla essence. Whisk the wet ingredients until well incorporated.
1 large egg, ¼ cup melted ghee, ½ to ¾ cup mashed overripe banana, ½ teaspoon vanilla essence
Fold the wet ingredients into the dry ingredients using a rubber spatula. DO NOT overmix. Bits of dry flour is okay. Fold in the same direction.
Bake
Pour the batter into the lined loaf pan and smooth the surface. Sprinkle some seeds over the top. Bake in the preheated oven for 30 to 35 minutes or until it passes the toothpick test.
cool
Remove from the oven and place on a cooling rack for a few minutes and run a spatula around to release the bread. Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside. Let the bread cool completely on a wire rack.
serve and store
Slice and serve with chai or coffee. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.