Eating a bite of this seeded banana bread studded with cacao nibs made me think of my Mum. I’m sure this is something like what she would have made for me as a child with me standing there at her elbow; something wholesome and healthful, then slathered with some butter and honey for extra goodness.

Times change, and now I am the mum with my little one standing at my elbow. And so initially I thought to call this recipe Hippy Banana Bread (as I think of my mum being somewhat of a hippy earth mother) I decided that for these times, perhaps it is more of a Hipster Banana Bread.

So get out your spelt and your cocoa nibs, mash a few bananas and then sling a few slices into your satchel for a snack whilst out on your bike. Lovely alongside a good cup o’ chai.

Hipster Banana Bread with seeds and cacao nibs

This really is more bread than cake, and is abundant in seeds and cocoa nib crunch. I imagine it would be a great snack to take on a hike; it fills you up in a good way and keep you going for a long time. And as with all banana breads (in my humble opinion) a generous buttering is a must.

Adapted from Seeded Banana Bread from A Modern Way To Eat by Anna Jones.

250g wholegrain spelt flour
125g brown sugar (I think coconut sugar would substitute well here, I’m going to try that next time)
150g little seeds (here I used 50g golden linseeds, 50g sesame seeds and 50g cocoa nibs)
a pinch of salt (go on, rock in some Himalayan Crystal salt)
1 teaspoon baking powder
2 large bananas, mashed as you will
2 tablespoons olive oil
2 tablespoons natural yoghurt
2 large organic eggs, lightly beaten

Preheat your oven to 180 degrees C fan forced. Butter and line a loaf tin, with the paper reaching up the sides so it is easy to remove.

Mix together in a bowl all the dry ingredients (flour, sugar, seeds, salt and baking powder) until there are no lumps.

In a separate bowl mash the bananas, then stir in the olive oil, yoghurt and eggs.

Gently mix together the wet and dry ingredients, just until there are no pockets of flour left. Hippies or Hipsters, they are a gentle loving lot, so be gentle and loving to your mix.

Pour the mixture into the tin, then bake a little lower down in the oven for 45-50 minutes or until a skewer inserted into the loaf comes out clean.

When the loaf is cool enough, transfer to a cooling rack. This is pretty yummy still warm, but also good at room temperature spread with either butter and a little honey or your favourite nut spread. I have a little dream of making a slice into french toast and topping it with some maple, extra yoghurt and grilled bananas, but haven’t got there yet! Let me know if that’s where you take it!

You might also like this recipe for Spiced Banana Bread which makes delicious French Toast or this recipe for Banana and Zucchini Loaf