Seeded banana bread with lemon sesame drizzle from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 297) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute spelt flour for wholemeal flour, coconut yoghurt for soya yoghurt, honey for golden icing sugar, and any tiny seeds for the seeds listed in the recipe.

  • eeeve on June 10, 2021

    Made this as muffins, used only plain white flour, 70g of dark brown sugar, and a combined 130g of flaxseeds and white sesame seeds, due to lack of supplies. Added 50g of dark choc chips. The muffins baked in 20 minutes and taste okay. Didn’t do the sesame drizzle. Not the best ever banana muffins but a change from other recipes. Although probably won't make again, as I didn't think they kept very well (dried out quickly).

  • Lepa on January 10, 2018

    I really didn't like this. The seeded bread is okay and I liked the crunch but the flavor is muddy and not as good as other banana breads. The glaze is gross. In my family's opinion, the flavor doesn't work with the bread. We were only able to eat this after cutting off any pieces that had glaze on them and then slathering the remainders with chocolate hazelnut spread. And it still wasn't as good as most banana breads I've had.

  • ccav on February 16, 2016

    Great banana bread recipe; seeds add nice flavor, texture and nutrition/staying power. Citrus adds nice dimension. Made without the icing.

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