Seed-Topped Whole Wheat Banana Bread #OXOBetter #healthyishcookbook

This “Healthyish” Seed-Topped Whole Wheat Banana Bread is a delicious, lighter version of your typical quick bread. Thanks to OXO for providing me with baking supplies and the cookbook to make this recipe. I was not paid to write this post, and as always, all opinions are mine alone.

Seed-Topped Whole Wheat Banana Bread

 

 

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Seed-Topped Whole Wheat Banana Bread

My loyal readers may recall that I’m the only nut/seed fan in the household. So I had to tweak this recipe from Healthyish by Lindsay Maintland Hunt, so I wouldn’t have to eat the whole loaf myself!

Bill doesn’t like nuts, seeds or quick breads so he was a no go.  Katie is OK with quick breads but none of the seedy additions. So instead of the pecans, poppy seeds and sesame seeds called for in the original recipe, I just topped this banana quick bread with a mixture of pepitas and sunflower seeds and kept the “crunchy stuff” out of the batter. I happily volunteered to eat all the discarded crusts for continued quality control!Seed-Topped Whole Wheat Banana Bread

OXO Products for Quick Breads

I make a lot of quick breads. Pumpkin bread is a family favorite. Doubling my recipe ensures each of my children has their own loaf. My personal favorite is any cranberry bread, but apple and pear breads are also outstanding. Then there’s the perennial favorite, banana bread. And this healthier version is just my style!

Seed-Topped Whole Wheat Banana Bread

Details About OXO Bakeware:

First you need a quality loaf pan. This Non-Stick Pro 1 lb Loaf Pan was true to its name and released this seed-topped whole wheat banana bread like a charm. It features smooth, seamless bottom corners for easy cleaning, and square-rolled top edges for structure, strength, durability and a secure grip when handling.

Next, an easy to use Stainless Steel Measuring Cups and Spoons Set is imperative. I love the magnets on the handles that helps keep these implements attached for easy storage.

My old oven thermometer was covered in splotches and had lost its hanger, so a spanking new Chef’s Precision Oven Thermometer was a joy. The gauge reassured me my oven was at exactly 350°. Whew. This thermometer stays securely in place in a wide range of ovens and withstands the opening, closing, rotating and general wear and tear that comes with active oven use.

Last, but not least was a Non-Stick Pro Cooling and Baking Rack which is  my only non-stick version, so it will get tons of use! The non-stick, two-layer coating is PFOA-free and Swiss-engineered for exceptional performance and food release. The wire pattern is optimized for 360° air circulation, for quick cooling and even baking.

More Banana Recipes You’ll Love:

Seed-Topped Whole Wheat Banana Bread #OXOBetter #healthyishcookbook

Yields 1 loaf     adjust servings

Prep Time 15 minutes
Cook Time 60 minutes
Total Time 1 hr 15 mins

 

Ingredients

  • 2/3 cup plus 1 tablespoon sugar
  • 2 teaspoons pepitas
  • 2 teaspoons sunflower seeds
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup mashed banana (about 3 very ripe bananas)
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla

Instructions

Preheat oven to 350º.  Grease and flour an 8 ½ x 4½-inch baking pan. Mix 1 tablespoon of sugar with pepitas and sunflower seeds.

Whisk together flour, baking powder, and salt in a medium bowl.

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

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. 

by

Recipe Notes

I keep overripe bananas in the freezer in a Ziploc bag. When I get 3 or more, it's time to make some banana bread! Defrost overnight in the refrigerator.

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

Recipe adapted from Healthyish by Lindsay Maintland Hunt.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1582kcal Calories from fat 171
% Daily Value
Total Fat 19g 29%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 320mg 107%
Sodium 1539mg 64%
Carbohydrate 332g 111%
Dietary Fiber 26g 104%
Sugars 175g
Protein 40g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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 Seed-Topped Whole Wheat Banana Bread

Comments

  1. I love banana bread! And I like the texture of your banana bread, so nice and fine. I am not used to frozen bananas as they look pretty icky when defrosted. I only use them in smoothies.

  2. I haven’t made banana bread in ages, even though we love it. My favourite is with walnuts, tossted mskes it even more delicious! I love kitchen gadget too, the oven thermometer would be awesome to have!

  3. this sounds delicious seeded never thought of this! I bet its great with cream cheese warmed banana bread!

  4. One can never have too many recipes for banana bread , yours looks delicious .

  5. Dear Liz – this bread looks fantastic, as do the OXO products. (I like the measuring cups and spoon set – w/the magnets. Nice.) I’m glad to hear you are adept at quality control w/the crusts. I also excel in that area!!! Someone’s gotta do it, and it might as well be me. I also have a large stock of frozen bananas in my freezer… I think my boys are going to very happy. XO

  6. Really beautiful banana bread Lizzy!! hugs!

  7. This quick bread looks fabulous. It has tender even crumb and that crunchy seed topping makes it even more appealing!

  8. I love that this calls for whole wheat flour! Bet it’s a very hearty loaf:@)

  9. LOL re your continued challenges with the family and their particular needs with regard to food/baking. I think many of us have those issues and have had those issues, me included. It seems my husband and I are such opposites. I can eat what he can’t and visa versa, which means I often have to make 2 versions of the same thing! Sympathies! Hope your are well and happy, Liz. P.S. the bake-ware sounds fantastic!

  10. OXO products are the best! My family would scoff and the seeds also so I would have to make two batches. I want all the seeds and crunchy stuff in my loaf.

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