Rustic banana bread

I used the green robusta variety of banana for the bread. It has a soft flesh and is bigger than the usual yellow ones. This is the banana bought for our home; everyone likes it. What color of banana do you eat? Did you know that when a banana becomes over-ripe with a number of spots on the skin, it has a high level of sugar?

Pumpkin seeds sprinkled on top of this bread is rich in protein and antioxidants. Its also supposed to help in getting good quality sleep. Once you open a packet of these seeds, store it in an air-tight container in the refrigerator. It will last for months.

Ripe bananas - 2, large, peeled
Organic jaggery - 1/4 cup
Olive oil - 1/4 cup
Wheat flour - 1 and 1/4 cup (150 gms)
Baking powder - 1/2 tsp
Salt - a pinch
Cinnamon powder - 1/2 tsp
Pumpkin seeds - 1 Tbsp
Almond - 6, cut into small slivers

Place cut bananas in a bowl. Add jaggery and mash banana with back of a spoon till jaggery dissolves. Once banana is completely mashed, add oil. Mix. In a separate bowl, sieve flour, baking powder and salt. Add cinnamon and half of the seeds and nuts. Fold dry ingredients into banana puree. Do not over mix. Transfer batter into a greased cake tin. Sprinkle remaining seeds and almonds on top and gently press it into batter. Preheat oven to 180 degrees. Bake for 25 mins. Allow to cool in tin. Serve as slices.