I have baked banana bread for over 30 years using the same recipe, but my friend Jane was coming over for breakfast, brunch or lunch and (1) she is a fantastic baker (2) who doesn’t like eating cakes. So I wanted to bake a banana bread that is more a cake than a bread, so when she demurs (“I don’t eat cake”) I will be able to say, ‘Ah, but this is a bread.”

I threw together this recipe late at night and luckily it worked:

  1. 1/2 cup butter (about half a 250g slab)
  2. 1 cup all-purpose flour
  3. 1 cup rye flour
  4. 1 tsp baking soda
  5. 1/4 tsp salt
  6. 3/4 brown sugar (slightly less)
  7. 2 eggs, lightly beaten
  8. 2 1/2 cups bananas, mashed
  9. 1/2 cup flax seeds, poppy seeds and chia seeds
  10. A few tablespoons of milk to make the mixture mix easier

Mix all up, pour into a loaf tin and bake in an oven heated to 350 degrees F (175 degrees C).  Turned out a lot better than I expected!