One-Banana Banana Bread with Nigella Seeds
This one-banana 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!
Servings: 10 slices
Calories: 147.02kcal
Equipment
- 1 8x4 loaf pan
Ingredients
Dry Ingredients
- ½ cup whole wheat flour (atta)
- ½ cup all-purpose flour (maida)
- ½ cup brown sugar or white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- a pinch of salt
- ½ teaspoon cardamom powder
- ½ teaspoon nigella seeds or aniseed (and more to sprinkle on top)
Wet Ingredients
- 1 large egg
- ¼ cup melted ghee or melted butter or oil
- ½ to ¾ cup mashed overripe banana approx 1 medium to large Chiquita
- ½ teaspoon vanilla 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 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.
Notes
Blender: I recently made this recipe using a blender. Add all the dry ingredients, whip/pulse and then add the wet ingredients and blend until combined. Continue with the baking instructions.
Nutrition
Calories: 147.02kcal | Carbohydrates: 21.53g | Protein: 2.01g | Fat: 6.07g
