We know you love a good banana bread recipe, but have you tried this banana bread with hemp-seed “butter” yet?
Recipe, styling and photography by Hein van Tonder
Banana bread with hemp-seed “butter”
- 285g cake flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp ground cinnamon
- good pinch ground nutmeg
- 110g unsalted butter
- 60g castor sugar
- 2 large eggs at room temperature
- 4 overripe bananas, mashed
- 85ml buttermilk
- 1 tsp vanilla extract
- 1 ripe banana, halved lengthways
HEMP SEED “BUTTER”
- 80g hemp hearts/seeds
- 3 tbsp coconut oil + extra, if needed
- 2 dates, pitted
- maple syrup, to sweeten (optional)
For the banana bread, preheat the oven to 180°C.
Grease and line a 20 x 12,5cm loaf tin with baking paper.
Sift the flour, bicarbonate of soda, salt and ground spices together into a mixing bowl. Set aside until needed.
Using an electric hand-held/stand mixer, cream the butter and castor sugar together until light and fluffy.
To the butter mixture, add the eggs, 4 overripe mashed bananas, buttermilk and vanilla. Whisk until well combined. Add the flour mixture to the batter. Fold through until incorporated.
Pour the batter into the prepared loaf tin. Place the 2 halves of the ripe banana on top of the batter, gently pushing into it.
Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted into the centre of the loaf, about 1 hour.
Remove from oven and leave in the tin to cool slightly. Turn out onto a wire rack to cool completely.
For the hemp seed “butter”, place all the ingredients in the bowl of a stick blender and mix on high speed until a thick butter is formed. Add a little more coconut oil for a smoother texture, if needed.
Taste and add more maple syrup to sweeten, if desired.
Serve alongside the freshly sliced banana bread.