Anna jones' seeded banana bread with lemon sesame drizzle
Bread
One cold January week, I just couldn’t get away from banana bread. A loaf packed up in string and brown paper arrived in the post from a baker friend; another friend emailed me asking for my ultimate banana bread recipe; and I arrived at a third friend’s house to the smell of a loaf in the oven. The signs were there: It was a week for banana bread and a quest for the best loaf I could make. <br /> <br />This was the result. Deeply seeded, it’s a blend of all the good things from the different loaves I made. Trust me on the brave use of seeds—they make the bread. I use the same mixture every time—50 grams of golden flax seeds, 50 grams of poppy seeds and 50 grams of black sesame seeds—but any tiny seeds would work. <br /> <br />Banana bread is brilliant, as there is so little sugar needed to make something that feels like a real treat. I like to keep the bananas quite chunky so you can see some bits in the cake, but mash them up completely if you prefer. <br /> <br />The cake stays very moist because of the bananas, so don’t worry if it looks quite soft as you slice into it—that’s what makes it so delicious. You can also swap in gluten-free flour. <br /> <br />The seeds in this cake contain a long list of vitamins and minerals and hence have amazing health benefits. Little flax seeds are the richest plant source of omega 3, which helps our brains, joints, and immune systems; they can also help level out hormones and are packed with fiber. So eat your cake and know it’s doing you some serious good. Having your cake and eating it is what that’s called. <br /> <br />From A Modern Way to Eat by Anna Jones, published by 4th Estate
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