Banana, honey, walnut & seed bread

Italian born cookbook author and TV host Silvia Colloca uses Galileo multi-cooking technology and the beauty of 20% pure steam injection to create the perfect everyday loaf, with tender crumb and crunchy crust, in just 40 minutes.

PYROSTEAM: Fan forced w/steam assist | Humidity: 20 % | Temp:  190 ⁰C | Prep Time: 15 minutes | Cooking Time:  0 hours 35 minutes | Shelf 3

Banana, honey, walnut & seed bread

Makes 1 loaf

4 ripe bananas

½ cups (160g) dark brown sugar

¼ Cup (60g) honey

1 tsp (5g) ground cinnamon

3 eggs

100ml olive oil

2 cups (250g) plain flour

2 teaspoon baking powder

2 teaspoon bicarb soda

100ml buttermilk

1 shot (60ml) espresso

1 cup (125g) walnut, roughly chopped

¼ cup (50g) sunflower seeds

¼ cup (50) pepitas

1.    Set combi-steam oven to fan forced + steam and pre-heat to 190⁰C with 20% steam and line a loaf tin with baking paper.

2.    Place 3 bananas, cinnamon, brown sugar, and eggs in the bowl of a Smeg stand mixer with the flat beater attached and mix for a few minutes to mash the bananas and combine the ingredients. 

3.    Add honey, oil, and mix until combined. 

4.    Sift in flour, baking powder and bicarb soda and continue to mix, while pouring over buttermilk and espresso, until smooth.

5.    Pour mix into prepared tin. Top with the 4th banana, which is cut in half lengthways, and top with the walnuts, sunflower seeds and pepitas.

6.    Bake for 35 to 40 minutes until the loaf bounces back and until cooked when tested with a skewer.

Serve warm, with a citrus zest and vanilla sweetened ricotta mix.