BLUEBERRY BANANA BREAD

Serves 4

60g/2oz/¼ cup butter, melted, plus extra for greasing

180g/6oz/1 cup light muscavado sugar (or light brown sugar)

120ml/4 fl oz/½ cup buttermilk

1 tsp vanilla extract

1 tsp ground cinnamon

2 medium eggs, lightly beaten

3 ripe bananas, mashed

2 tbsp flaxseed

300g/11oz/2½ cups self-raising flour

1 tsp baking powder

125g/4oz/½ cup frozen blueberries A handful pumpkin seeds

1 Preheat oven to 180˚C/160˚C fan/350˚F/gas mark 4. Grease 16 mini loaf tins (5x9cm/2x3.5in) with butter, or use one standard 900g/2lb loaf tin.

2 Mix together the butter, sugar, buttermilk, vanilla extract and cinammon in a large bowl.

3 Add the eggs and whisk gently until combined.

4 Stir in the bananas and flaxseed.

5 Sift the flour and baking powder into a separate bowl, then gradually fold this into the banana mixtture until incorporated. Gently fold in the frozen blueberries.

6 Divide the mixture evenly amongst mini loaf tins, or pour into the large loaf tin. Smooth the top with a spatula.

7 Sprinkle over the pumpkin seeds. If using mini loaf tins, arrange them on a baking tray and place in the oven. If using a larger loaf tin, place directly onto the oven rack.

8 Bake for 18-20 minutes (for mini tins) or 45-55 minutes (for a larger tin), until a skewer inserted into the centre comes out clean. The centre of the loaf should be firm to touch when fully baked. Leave inside the tins for five minutes before turning out onto a wire rack to cool completely before serving.

Per Serving 509kcals, 13.8g fat (7.5g saturated), 84.8g carbs, 15.9g sugars, 12.9g protein, 5.4g fiber, 0.139g sodium