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Banana Bread With Sunflower Seeds

Recipe Box from The Oregonian OregonLive

Photo: Jazzy Vegetarian LLC

Banana Bread With Sunflower Seeds

Published Oct 02, 2015

Like this recipe? Let us know!

Makes 1 loaf, about 10 servings

This bread is a true quick bread in that it prepares for the oven in about 10 minutes. It’s great slathered with whole fruit preserves or your favorite nut butter.

1-1/3 cups sliced bananas (about 1 very large or 2 small)

1-2/3 cups unsweetened plain nondairy milk (a thicker variety works best)

2 cups whole wheat pastry flour

4 tablespoons ground golden flaxseeds

2-1/4 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 cup raw unsweetened shredded dried coconut

1/2 cup Sucanat, brown sugar, or your preferred dry sweetener

1/2 cup pitted and diced dates

1/2 cup roasted, unsalted sunflower seeds

Preheat the oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with vegan margarine.

Put the banana slices and 1⁄3 cup of the nondairy milk in a small bowl and mash until smooth using a potato masher or large fork.

Put the flour, flaxseeds, baking powder, cinnamon and sea salt in a large bowl and stir with a dry whisk to combine. Add the coconut and Sucanat (or brown sugar); stir with the whisk to combine. Stir in the remaining 1-1⁄3 cups of nondairy milk and mix until incorporated. Fold in the dates and sunflower seeds. Transfer the mixture to the prepared pan and smooth the top.

Bake for 45 to 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. Put the pan on a wire rack and let cool 5 minutes. Loosen the sides of the bread with a knife. Carefully invert the loaf onto a wire rack. Let cool for 20 to 30 minutes before slicing.

Covered tightly and stored in the refrigerator, the loaf will keep for 3 days.

Seeded Whole-Wheat Banana Bread

Lindsay Maitland Hunt, author of the cookbook Healthyish (no relation to our site!), writes: "I absolutely LOVE banana bread, but so often it’s as sweet as a cake and too oily. That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome. That’s the 'ish' in Healthyish."

Healthyish by Lindsay Maitland Hunt, published by ABRAMS (c) 2017.

Ingredients

Makes one 8½×4½" loaf

Preparation

Step 1

Preheat oven to 350º. Oil and flour an 8½x4½" baking pan. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp. sesame seeds in a small bowl; set aside.

Step 2

Whisk baking powder, salt, and remaining 1½ cups flour, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium bowl.

Step 3

Whisk banana, eggs, vanilla, and remaining ⅔ cup sugar and ½ cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.

Step 4

Bake bread until a tester inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar.

Step 5

Do Ahead: Bread can be baked 3 days ahead. Wrap tightly in plastic and store at room temperature.

How would you rate Seeded Whole-Wheat Banana Bread?

I love this recipe! It is so much more interesting than your standard banana bread! A couple notes, you will need about 1.75-2 oz each of sesame and poppy seeds (I accidentally bought twice as much, so I will probably be making this again in the near future). Also, I thought it wasn't quite sweet enough and drizzled honey on top, but my parents both thought it was plenty sweet and ate it just as is. Bakes beautifully, mine looked almost exactly like the picture.

Agree w/ MHARPER4 in that this is also the best banana bread I've possibly had E V E R. It's a huge hit w/ friends and family I've shared this with. I've definitely come back to this recipe a few times and love it still.

I followed the recipe to a T and my loaf came out of the oven hearty and colored a gorgeous dark brown. The bread is dense, which makes just one or two slices enough for breakfast. The bread is dry for banana bread, but still plenty moist. It would go great in a bowl with some milk if you prefer a more moist slice. The seeds inside and the crust on top add a crunch to make the bread feel less cake-y and the lessened sweetness is perfect for making the banana more than just an ingredient for sugar. You can really appreciate the subtle banana flavor in this bread alongside the toasted nuts and seeds. While I love the lowered sugar, my mom put jam on hers to boost the sweetness of the bread. All around great, simple recipe that provides a quick breakfast for days ahead.

This is the best banana bread I’ve made possibly ever. I’m preg so I’ve been looking for nutritious baked goods to eat quickly in the morning and this is a winner. I used coconut oil because I love it in quick-breads and chia seeds instead of poppy because that’s what I had. I don’t normally like nuts in banana bread but toasted pecans really make this great. WILL make again!

Loved this, the perfect match with coffee for a not-too-sweet breakfast. It's also very customizable: I did a mixture of chia, flax, and sesame seeds and used chopped roasted cashews since I didn't have any pecans. The result was just as delicious.

What can I use instead of 2 eggs here? Are the eggs being used to rise the bread or texture?

Great texture between the poppy seed crunch and the meatiness of the pecans. Not too sweet and still a great breakfast/snack treat.