Banana Quick Bread Loaf with Nigella Seeds

This Banana Quick Bread Loaf with Nigella Seeds (kalonji) happened last Thursday for our evening tea time ritual. I know it is usually a deep-fried drama but these days I am hooked to baking despite the struggle. Struggles of stove-top or pressure cooker baker who has immense patience (which F denies) and also restlessness. Whatever that means.

Banana Quick Bread Loaf with Nigella Seeds

I wanted to make banana muffins but not in cups. I have this feeling that muffins are for kids and loaves for adults. :-D I don't know it simply appears to me that way. Or my silly justifications to make muffins in a single loaf pan. :-)

I know baking in summer can be a torture for some, but I am not complaining as I keep my kitchen cool throughout the day. But what I would rather complain over and over again is that I don't enjoy baking on the stove-top.

It is not fun to bake in a pressure cooker or the stove-top because it takes f-o-r-e-v-e-r. Not to mention the constant checking past the "oven baking" duration, being around the kitchen so as not to miss the whiff,  several toothpick tests, and then getting tired just waiting to get it fully baked. After that the cooling time - gosh! But when you see a perfectly baked cake, all the so-called struggle vanishes...

Banana Quick Bread Loaf with Nigella Seeds

But really, am I the only one going through the struggles? When I see some of the pressure cooking or any kind stove-top baking on YouTube, I feel I am not doing right. How do they manage to bake a perfect cake with top browned? I have tried all the methods possible in my kitchen and yet I never get the cake top browned - which is why I love to bake a chocolate cake! *wink*

Banana Quick Bread Loaf with Nigella Seeds

Anyway, about the recipe, banana and nigella go perfectly well! So I added nigella seeds instead of nuts or choco-chips. The batter is prepared just like you do for muffins and poured into a lined loaf pan. The baking time and temperature will differ unlike for muffins because we have muffin batter in a loaf pan - which means larger in volume and weight! Common sense! But honestly, I wouldn't have had that knowledge a few years ago! So, this quick bread loaf needs to be baked in lower temperature and for a longer duration. This ensures the bread is baked evenly.

Imagine that kinda baking in a pressure cooker - I could have had a nap, read a few surahs, cooked up a storm, or played with Ragee, etc but because my pressure cooker has its own mind, I was staying around the kitchen waiting for the quick bread to get done. irony.

Banana Quick Bread Loaf with Nigella Seeds

You can go back the classic way and use the same batter in muffin trays and bake in the oven at 180 for 25 to 30 mins. But that will not be called...

Banana Quick Bread Loaf with Nigella Seeds


Dry Ingredients: 
1/2 cup of wheat flour
6 tablespoons all-purpose flour
6 tablespoons sugar
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
a pinch of salt
1/2 teaspoon cardamom powder
1 teaspoon nigella seeds 

Wet Ingredients:
1 large egg beaten OR (1 flax egg)
1/4 cup oil
3/4 cup mashed banana (approx 1 big) 
1/2 teaspoon vanilla essence

Loaf pan size 
You can use one loaf pan of size 8 x 4 x 2.5 inches 
You can use 2 mini loaf pans of the size  5 x 3 x 2 inches 
OR anything that you deem fits. I own only these two pan


Baking mode details:
  • If you are baking in an oven then preheat the oven to 150°C 
  • For stovetop, place a flat pan on medium flame and keep the pressure cooker or any heavy-bottomed pot this
  • Grease and line the loaf pan with baking paper
Prepare the batter:
  1. Add all the dry ingredients in a large bowl
  2. In a smaller bowl, add the beaten egg, (flax egg if using) mashed banana, oil and vanilla essence. Whisk all together with a fork or handheld mixer just until all incorporated
  3. Fold the wet ingredients into the dry ingredients. DO NOT overmix. Bits of dry flour is okay. Fold in the same direction.
  4. Transfer the batter into the lined loaf pan. 
  5. Tap once and keep it carefully into the preheating pressure cooker
Oven Bakers: Keep the rack in the middle and Bake for 35 to 40 minutes or until it passes the toothpick test. 

Stove-top Bakers: 
  1. Close the pressure cooker with its lid. Remove the weight. 
  2. Bake on a medium flame for 15 mins. 
  3. Reduce the flame to lowest and bake until done. (about 50 mins)
  4. Once it passes the toothpick test, take the pot off the pan and carefully remove the loaf. 
Store at room temperature in an airtight box. It was over within two days.

Banana Quick Bread Loaf with Nigella Seeds

Alhamdulillah, the bread got perfectly baked in time for the evening tea with hubby dear! I was happy with the results of the photoshoot too. I had two slices even before he arrived. It tasted very much like my sweet banana drops - baked!

I know you all have the big question - "Why don't I get an oven?" It is a long story! :-D Not today.

While drafting this post, I wanted to check if this is even a thing - using muffin batter in a loaf pan - and looks like I am not the first - there is a whole lot of articles and I would suggest my favourite one by The Kitchn.

Is pressure cooking struggles real? I am going to spend the rest of the day (kidding) researching this... meanwhile, do share your experiences and feedback for stove-top baking!

Happy Weekend!

Update 14th May 2019: Got a cooking range in my Abu Dhabi kitchen! Alhamdulillah!