(Makes about 12 slices)
4 ripe bananas, about 700g 75g unsalted butter, melted, plus extra for greasing 1 egg, beaten 150g white plain flour 50g wholemeal plain flour 4tsp baking powder 1/2tsp salt 75g sunflower seeds Preheat the oven to 200C/180C fan/gas mark 6. Lightly grease a 22 x 11 x 7cm/1kg loaf tin with a little butter.
Peel and mash the bananas in a large bowl (a few lumps are OK). Add the melted butter, followed by the egg, and stir well.
Add both flours, the baking powder and salt to the bowl. Gently fold everything together until well mixed. Set aside about one tablespoon of the sunflower seeds, then fold the rest into the mixture.
Use a spatula to transfer the mixture to the loaf tin. Shake gently to distribute it evenly in the tin and then smooth the top with the spatula. Sprinkle the reserved sunflower seeds on top.
Bake for 55-65 minutes until well browned and risen. Leave to cool in the tin.
Sensationally Sugar Free by Susanna Booth is published in hardback by Hamlyn.