Is there anything better than the smell of freshly-baked banana bread in your kitchen?!
I don’t think I’ll ever stop developing new banana bread recipes – there are just so many fun variations you can make.
I have a few favorites already on the blog that you MUST try if you haven’t already:
- The Best Gluten-Free Buckwheat Banana Bread
- Tahini Dark Chocolate Sea Salt Banana Bread
- Banana Bread with Vegan Espresso Marscapone
But as Winter approaches, I’ve been craving a good, hearty loaf that’s filling, fragrant (with lots of warming spices), and not too sweet. Enter my new Seedy Gluten-Free Banana Bread. This recipe is super comforting, satisfying, and exactly what you want to dig into as the weather gets colder. (In your PJs? In front of the fireplace? Yes?)
I love a sweet banana bread speckled with dried fruit, or dark chocolate chips – but this is not that. The texture (and flavor) here comes from lots of seeds – tiny nutritional powerhouses with protein, fiber, and healthy fats that will keep you full for hours, and which deliver a nice, satisfying crunch. It smells delicious, thanks to lots of cinnamon, nutmeg, and of course the classic banana bread smell. I like slicing this bread thick (you’ll get about 10 good-sized pieces), and serving warm with plant-based butter or coconut oil.Print
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