One-Banana Banana Bread with Nigella Seeds

Ingredients

• 1/2 cup whole wheat flour ((atta))
• 1/2 cup all-purpose flour ((maida))
• 1/2 cup brown sugar (or white sugar)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• a pinch of salt
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon nigella seeds (or aniseed (and more to sprinkle on top))
• 1 large egg
• 1/4 cup melted ghee (or melted butter or oil)
• 1/2 to 3/4 cup mashed overripe banana (approx 1 medium to large Chiquita)
• 1/2 teaspoon vanilla essence

Instructions

1. 1

   --- Prep ---

2. 2

   prep: Place the oven wire rack in the middle (level 3). Preheat the oven to 180°C. Lightly grease an 8x4 inch loaf pan or coat it with nonstick spray and line the bottom with baking paper.

3. 3

   --- Prepare the batter ---

4. 4

   Prepare the batter: Add all the dry ingredients to a large bowl and whisk to combine (use a balloon whisk).

5. 5

   Prepare the batter: In a smaller bowl, beat the egg, then add the mashed banana, cooled melted ghee and vanilla essence. Whisk the wet ingredients until well incorporated.

6. 6

   Prepare the batter: Fold the wet ingredients into the dry ingredients using a rubber spatula. DO NOT overmix. Bits of dry flour is okay. Fold in the same direction.

7. 7

   --- Bake ---

8. 8

   Bake: Pour the batter into the lined loaf pan and smooth the surface. Sprinkle some seeds over the top. Bake in the preheated oven for 30 to 35 minutes or until it passes the toothpick test.

9. 9

   --- cool ---

10. 10

    cool: Remove from the oven and place on a cooling rack for a few minutes and run a spatula around to release the bread. Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside. Let the bread cool completely on a wire rack.

11. 11

    --- serve and store ---

12. 12

    serve and store: Slice and serve with chai or coffee. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.