Saffron and Orange Banana Bread

Name: Rukmini Iyer Saffron Orange Banana Bread Recipe | Easy Bakes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 6
Ingredients: A large pinch of good saffron threads; 2 tbsp boiling water; 170ml olive oil; 130g soft light brown sugar; 1 orange, zest and juice; 4 ripe medium bananas (approx. 300g), mashed; 250g self-raising flour; 1 tsp baking powder; 50g pine nuts

by Rukmini Iyer from The Sweet Roasting Tin

A twist on the classic banana bread, this recipe adds saffron and orange to the loaf and a generous topping of pine nuts for added crunch.

Vegetarian Vegan Dairy-Free Baking Family Friendly

Serves 6

Total 1 hr 5 min

Prep 15 min

Cook 50 min

Easy

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Introduction from Rukmini Iyer

My favourite types of banana bread are vegan – I find you don’t need eggs for a wonderful flavour and texture. Use the best saffron you can find, as a little goes a long way – Belazu is an excellent and easily available brand, found in larger supermarkets.

Ingredients

A large pinch of good saffron threads

2 tbsp boiling water

170ml olive oil

130g soft light brown sugar

1 orange, zest and juice

4 ripe medium bananas (approx. 300g), mashed

250g self-raising flour

1 tsp baking powder

50g pine nuts

Essential kit

You will need: a lined 900g loaf tin and a wire rack.

Method

Preheat the oven to 160°C fan/180°C/gas 4. Put the saffron threads into a mug with the boiling water and leave to steep for 5 minutes, then use the back of a spoon to mash the saffron against the side of the mug to release the colour.

Whisk the olive oil, sugar, orange zest and juice and the mashed bananas together with the saffron and water, then gently fold in the self-raising flour and baking powder.

Spoon the batter into a lined 900g loaf tin and scatter the pine nuts evenly over the top. Transfer the tin to the oven and bake for 45–50 minutes, until well risen, firm to the touch and a skewer inserted comes out clean.

Let the cake cool briefly on a wire rack and serve warm or at room temperature: the cake will keep well in an airtight container in a cool room for 2–3 days.

NOTE: If you know your oven runs hot, cover the loaf tin with tinfoil after 30 minutes to prevent the pine nuts browning too much.

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