Wash and cut off the ends of 2 bananas, stick in a plastic bag and freeze until hard, for a minimum of 8 hours. Defrost at room temperature or an overnight in the refrigerator, and they will be ripe enough to use.

Preheat oven to 375°F / 190°C with a rack in the center of the oven.

Puree your dark-spotted bananas in a food processor, including their skin, until smooth and the peels are barely noticeable.

Grease an 8x4inches/ 20x10cm loaf tin with a small piece of butter, make sure to coat well, toss in 2 tablespoons flour, shake the pan to coat the bottom and sides, then knock out the excess.

Melt butter over low heat and set aside to cool down.

In a skillet, toast the anise seeds, pepitas and walnuts separately for about 3 minutes each to bring out their earthy flavor. Set aside to cool down.

In a mixing bowl, add the flour, salt, baking soda, 2 tablespoons nigella seeds, ½ cup pepitas, anise seeds and walnuts. Stir well to homogenize.

Transfer the pureed bananas to a large bowl, and add the granulated sugar, melted butter, eggs (one at a time) and vanilla. Mix well to incorporate, and scrape down the sides of the bowl. Add the flour mixture and mix until all ingredients are combined.

Scrape the batter into the prepared cake tin and smooth the top with a rubber spatula.

Mix together the remaining pepitas, nigella seeds and turbinado sugar (I used granulated sugar, but assuming better with turbinado) and add to the top of the batter. Bake for 1 hour 15 minutes, or until you insert a toothpick in the center of the bread and it comes out clean.

Remove the bread from the oven and place the tin on a wire rack. Let it cool down in the tin for 10 minutes. Turn it out onto the rack, then place it right side up. Serve warm, at room temperature or even right out of the fridge. How scrumptious!