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Banana Bread with Nigella seeds
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QUICK BANANA BREAD LOAF WITH NIGELLA SEEDS

A quick and easy way to make 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.
Course Cake
Keyword Bake, Banana
Prep Time 15 minutes
Baking Time 40 minutes
Total Time 55 minutes
Servings 5
Author Shanaz Rafiq

Ingredients

  • 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

Instructions

  • 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.

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