Multiseed Banana Bread

Ingredients:

• 150 g soft butter
• 1/3 cup brown sugar
• 2 eggs
• 3–4 ripe bananas
• 1 cup all-purpose flour
• 1/3 cup apricot kernel flour
• Pinch of salt
• 1 teaspoon baking soda
• 1 small teaspoon baking powder
• 1 teaspoon cinnamon
• 1/3 cup almond milk (or regular milk)
• 2 teaspoons vanilla extract
• 1 cup unsalted mixed nuts (e.g. walnuts, almonds, cashews)
• Sliced almonds for decoration

Cream the butter with the sugar and eggs until smooth. In a separate bowl, mix the dry ingredients: flours, salt, baking soda, baking powder, and cinnamon. Combine the wet and dry mixtures, then add the mashed bananas (reserve one banana for topping), almond milk, and vanilla extract to loosen the batter.

Fold in the mixed nuts, then pour the batter into a baking tin lined with parchment paper. Slice the remaining banana and use it to decorate the top, along with a sprinkle of sliced almonds.

Bake at 160°C (fan-assisted) for about 45–50 minutes, or until a toothpick comes out clean.

Tips:

When using cup measurements, the key is to use the same cup or glass throughout (typically 250 ml). You can also experiment by adding dried fruits or chocolate chips alongside or instead of the nuts.

Recipe courtesy of the author of the Ízzel-lélekkel food blog.