Banana bread

PREHEAT the oven to 180c/fan 160c/gas 4. In a large bowl, combine all the dry ingredients: the

1 tsp baking powder 1 tsp cinnamon

185g wholemeal plain flour 60g chopped nuts 50g sunflower seeds, plus an extra sprinkling for the topping Pinch sea salt 75ml olive oil 2 egg whites 4 overripe bananas, mashed 50ml water 1 tsp vanilla extract 1 tbsp date syrup (optional) 1 normal banana, sliced in half lengthways (for the topping) baking powder, cinnamon, flour, chopped nuts, seeds and salt. In a separate bowl, mix together the olive oil, eggs, mashed bananas, water, vanilla extract and, if using, date syrup, until well combined. Then gradually fold the wet ingredients into the dry. Pour the mixture into a lined loaf tin. Top with the sliced banana and a sprinkle of sunflower seeds. Bake for 45-55 minutes, or until a skewer comes out clean. If the top looks like it’s browning too much, but the centre isn’t cooked, cover it with foil. Leave to cool on a wire rack before serving.