Quick Banana Bread Loaf with Nigella Seeds is a whole wheat banana bread along with nigella seeds and chia seeds and some crunch from the walnuts making it a perfect and healthy loaf to be served for breakfast or as a tea time snack.
This banana bread:
- is easy
- is made with whole wheat flour
- has nigella seeds
- has chia seeds
- has walnuts
- is a nutritious breakfast
- healthy teatime snack
- can be made on a stovetop
- no need of a stand mixer or cake beater
The name ‘Quick Banana Bread Loaf with Nigella Seeds’ itself suggests that it is easy and quick. The reason for this bread to be called ‘quick’ and ‘easy’ is that it does not need any prior prepping like soft butter at room temperature or any whipping and mixing equipment. Everything gets mixed in a bowl with just a ladle or whisk, and mixing in a gentle way that you do not end up over-mixing it.
I stumbled upon this healthful recipe when my dearest blogger friend Famidha posted it on her blog. It didn’t take much time for me to go ahead and try it out because of how convenient and simple it was. As I just mentioned that this bread doesn’t need any kind of mixer or cake beater, I would also like to mention that ‘Quick Banana Bread Loaf with Nigella Seeds’ can also be made without an oven. If you really want to know the procedure and steps to make this Banana Bread on a stovetop, then I would suggest that you read the post by Famidha Ashraf who beautifully explains in detail how to bake a banana bread on the stovetop at Mylifeinyanbu.
How to store Quick Banana Bread Loaf with Nigella Seeds, and for how long?
You can keep the baked bread at room temperature for 3 to 4 days preferable in a cooler place in an air-tight container. If you have made it in a large quantity, then you can store it in the refrigerator for up to 1 week. Freeze the cake if you are planning to keep for a longer time.
More Banana Bread and Cake Recipes
Quick Banana Bread Loaf with Nigella Seeds Video
QUICK BANANA BREAD LOAF WITH NIGELLA SEEDS
- ¾ cup mashed banana 2-3 medium size ripe bananas
- 1 large egg
- ¼ cup vegetable oil any cooking oil/coconut oil
- ½ teaspoon vanilla essence
- ½ cup whole wheat flour
- ½ cup plain flour all-purpose flour/maida
- ½ cup sugar
- 2 tablespoon chia seeds optional
- 1 teaspoon nigella seeds
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cardamom powder
- ½ teaspoon salt
- ¼ cup chopped walnuts for the topping
- Preheat the oven to 180 degrees C (350 degrees F).
- Line a bread loaf tin with butter paper or simply grease with butter (base 7 inches by 3 inches by 3 inches deep).
- In a large bowl, mix together ½ cup wheat flour, ½ cup plain flour, ½ cup sugar, 2 tablespoon chia seeds (optional), 1 teaspoon nigella seeds, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon cardamom powder, and ½ teaspoon salt.
- In another bowl mix together, ¾ cup mashed banana (2-3 medium-size ripe bananas), 1 large egg, ¼ cup vegetable oil (any cooking oil/coconut oil), and ½ teaspoon vanilla essence.
- Now pour the banana mixture into the flour bowl and mix to make a smooth and thick flowy batter.
- Transfer the batter to the bread loaf tin and spread the mixture evenly. Sprinkle chopped walnuts as the top layer.
- Bake for 30 to 40 minutes. You can check if the bread is ready after 35 minutes by inserting a clean knife in the center of the bread. If it comes out clean, it is fully baked. Or else you will need to keep checking after every 5 minutes.
- Once baked, remove the baking tin and keep aside for cooling on a wire rack. When it is fully cooled down, it is ready to be cut into slices.
- You can keep the bread at room temperature for 3 to 4 days. If you need to store it for more than that, you can refrigerate it and use it within a week.