Seeded banana & pear loaf

This is a great way to use up bananas that are past their best.

Seeded banana & pear loaf Credit: Chris Middleton

• serves

  10-12

• prep

  25 minutes

• cook

  1:05 hour

• difficulty

  Easy

I like to slice this loaf, pop small squares of baking paper between the slices to stop them sticking together and freeze them in a sealed container. My eldest son is a particular fan of this cake. He loves it for school lunches.

Ingredients

• 170 g (6 oz/½ cup) rice malt syrup
• 125 ml (4 fl oz/½ cup) natural yoghurt
• 2 eggs
• 50 g (1¾ oz) butter, melted
• 2 tsp natural vanilla extract
• 2 ripe bananas, mashed 
• 1 pear (about 230 g/8 oz), unpeeled and grated
• 300 g (10½ oz/2 cups) plain (all-purpose) flour
• 3 tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• 1 tbsp sunflower seeds
• 1 tsp pepitas (pumpkin seeds)
• extra butter, to serve (optional)

Cooling time: 5 minutes

Instructions

Preheat the oven to 160°C/320°F (fan-forced). Grease a loaf (bar) tin (11.5 cm x 21.5 cm/4½ in x 8½ in; 1.25 litre/42 fl oz capacity) and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked loaf. 

Whisk the rice malt syrup, yoghurt, eggs, butter and vanilla extract together in a large mixing bowl. Stir in the banana and pear. Sift the flour, baking powder and bicarbonate of soda over the mixture and stir until just combined.

Spoon the mixture into the prepared tin, smooth the surface and sprinkle with the seeds. Bake for 60–65 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool for 5 minutes before transferring to a wire rack to cool completely. Serve with extra butter if you like.

This cake will keep for 2–3 days in an airtight container.

This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

I like to slice this loaf, pop small squares of baking paper between the slices to stop them sticking together and freeze them in a sealed container. My eldest son is a particular fan of this cake. He loves it for school lunches.