Banana and Mixed Seed Loaf
A moist and wholesome banana loaf packed with crunchy mixed seeds for added texture and nutrition. Naturally sweet and hearty, it’s perfect for breakfast or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Ripe bananas, mashed
- All-purpose flour or whole wheat flour
- Sugar or honey
- Butter or oil
- Eggs
- Milk
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Mixed seeds (such as sunflower, pumpkin, sesame, flax)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mash the bananas until smooth.
- Add butter or oil, sugar or honey, eggs, milk, and vanilla extract. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the mixed seeds, reserving some for topping if desired.
- Pour the batter into the prepared loaf pan and sprinkle extra seeds on top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.
Notes
- Add chopped nuts for extra crunch and flavor.
- Enhance with cinnamon or nutmeg for a spiced variation.
- Mix in chocolate chips for a sweeter option.
- Use gluten-free flour for a gluten-free version.
- Replace eggs with flax eggs and use plant-based milk for a vegan option.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 55 mg
Find it online: https://thefamilycooking.com/banana-and-mixed-seed-loaf/
