For an even richer flavor, consider browning the butter before cooling it. This adds a nutty depth to the bread. If you don't have teff flour, you can substitute with additional whole wheat flour or almond flour. Feel free to experiment with other seeds and nuts, such as sunflower seeds, pumpkin seeds, or walnuts.
Seedy Good-Health Banana Bread
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 40 mins
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SERVING20 People
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VIEWS18
A symphony of textures and wholesome goodness, this banana bread elevates the classic to new heights. Every slice is a delightful dance of moistness, subtle sweetness, and the satisfying crunch of seeds and nuts, making it a guilt-free indulgence for any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol27 mg
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Fiber3 g
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Protein4 g
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Saturated Fat5 g
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Sodium213 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans with coconut oil. (5 minutes)
02
StepIn a large bowl, whisk together the applesauce, eggs, and melted butter until smooth. Add the granulated sugar, brown sugar, vanilla extract, and salt. Mix well to combine. (5 minutes)
03
StepIn a separate bowl, whisk together the mashed bananas, sour cream, and baking soda until smooth. This mixture will bubble slightly. Stir the banana mixture into the applesauce mixture until evenly combined. (3 minutes)
04
StepGradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix. Then, gradually add the whole wheat flour, mixing until just combined. (7 minutes)
05
StepGently fold in the chopped almonds, teff flour, poppy seeds, chia seeds, and flax seeds until evenly distributed throughout the batter. (5 minutes)
06
StepPour the batter evenly into the prepared loaf pans. (2 minutes)
07
StepBake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Start checking for doneness around 40 minutes.
08
StepLet the bread cool in the pans for 15 minutes before transferring to a wire rack to cool completely, about 20 minutes. (35 minutes)
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Rossie Yostfeeney
Jun 6, 2025I substituted the teff flour with almond flour, and it turned out perfectly. Thanks for sharing this recipe!
Erling Davis
May 17, 2025This recipe is amazing! The bread is so moist and flavorful. I love the added crunch from the seeds and nuts.
Earlene Waelchi
May 1, 2025The best banana bread I've ever made! The combination of flours and seeds gives it a unique and delicious texture.
Yazmin Langworth
Apr 17, 2025I've made this bread several times now, and it's always a hit. It's a great way to use up ripe bananas.