Breakfast banana bread

Recipe by Smeg chef Elke Travers

Makes 1 loaf

3 small bananas, peeled and mashed

200g honey

4 eggs

125ml (½ cup) olive oil

130g wholemeal spelt flour

120g almond meal

1½ teaspoons bicarb soda

1½ teaspoons baking powder

¼ cup pepita

¼ cup sunflower seeds

¼ cup chia seeds

125ml (½ cup) buttermilk

1 lemon, rind finely grated

1 pinch salt

1 banana, extra for topping

Set your oven to convection and pre heat to 170⁰C. Line a standard loaf tin with baking paper.  

Combine 3 mashed bananas, honey and eggs in a large bowl and whisk until well mixed.  Slowly add olive oil, continuing to whisk. 

Add flour, almond meal, bicarb soda, baking powder, seeds, buttermilk, lemon rind and a pinch of salt and stir until just combined.

Pour into prepared tin, top with sliced extra banana and bake for 1 hour 15 minutes

Pour into lined loaf tin and bake on 2nd shelf in your oven for 1 hour 15 minutes until cooked when  tested with a skewer and the bread bounces back when lightly touched. Cool on a wire and cut with bread knife.