This is a super wholesome seedy banana bread recipe that you’ll be coming back to all Winter long.
- 1 cup oat flour
- 1 cup gluten-free all-purpose flour (I love this blend by Bob’s Red Mill). If you’re not gluten-free, you can use either spelt flour, or regular all-purpose flour.
- 1/2 cup raw sunflower seeds, plus more for topping
- 1/4 cup raw pumpkin seeds
- 1/4 cup chia seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- Pinch of xanthan gum (optional – just helps gluten-free flours to bind a little better)
- 3 medium over-ripe bananas
- 1 egg, beaten
- 1/2 cup almond milk, or plant-based milk of choice
- 1/4 cup extra-virgin olive oil
- 1/4 cup real maple syrup
- 3 tablespoons tahini
- 1 teaspoon real vanilla extract
- Preheat your oven to 350º F. Grease a loaf tin, and set aside.
- In a large mixing bowl, whisk together the flours, seeds, baking powder, baking soda, salt, spices, and xanthan gum (if using).
- In a separate medium bowl, start by mashing the bananas.
- Add in the beaten egg, milk, olive oil, maple syrup, tahini, and vanilla, and stir or whisk to combine.
- Fold the wet ingredients into the dry until just combined and no bits of flour remain. (Do not overmix!)
- Pour the batter into the loaf tin, and sprinkle with a generous handful of extra sunflower seeds.
- Bake in the middle rack of your oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and let settle for 10 minutes or so, before transferring to a plate or wire cooling rack. You can store the loaf on the countertop for 3-5 days if well-wrapped, or in an air-tight container. OR in the freezer for up to several weeks.
Keywords: banana bread, seedy banana bread, nutty banana bread, whole grain banana bread, gluten free banana bread, healthy banana bread