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Banana bread has been one of the most popular recipes during the pandemic. It's not only a comforting, humble cake, but it's incredibly easy and quick to put together. We always
have a few blackened, overripe bananas in our fruit bowl at home. While they may look totally inedible, these are the exact bananas that are suitable for baking as the starch in the ripest
of bananas has almost all been converted into sugars. This banana bread is spiced with cardamom, cinnamon, nutmeg and cloves and could be adapted to suit your preference. Don't like
cardamom? Leave it out and up the cinnamon or add a pinch of ground ginger for some more warmth. Really like vanilla in yours? Add it in. Similarly with nuts. I am not so fond on nuts in
banana bread but a small handful of chopped walnuts, pecans or almonds would be more than fine here. Instead, I have gone for a crunchy topping of black sesame seeds, Demerara sugar and
tahini which gives such a wonderful texture and flavour to the cake. TIPS: * FRESH SPICES: Apart from the cinnamon, the spices should be freshly ground where possible. It makes a huge
difference to the overall flavour of the cake. Change the quantities of spices to suit your tastes. See suggestions above. * BAKING WITH OIL: I use extra virgin olive oil here, but a lighter
style olive oil would work. While it is not my preference, a neutral vegetable oil would work too. LOVE ABC LIFESTYLE RECIPES? Have them delivered to your inbox each week Posted 2 Jul 20202
Jul 2020Thu 2 Jul 2020 at 1:32am, updated 9 Sep 20209 Sep 2020Wed 9 Sep 2020 at 2:08am