Banana bread with sunflower seeds

This is my basic banana bread recipe. It is perhaps one of the baked goods that I prepare the most. It’s easy, fast, and comforting in any season of the year. I think the first time I tried it in the States was in a very popular coffee shop, close to where I was studying for my master’s degree. When developing this particular recipe I wasn’t looking for something super healthy, zero sugar and zero fat. Simply, a nice, moist and sweet quickbread to accompany a cup of coffee or warm plant milk. It is enough for me that it is free of animal products. If you give it a try, I would love for you to tell me in the comments how it goes.

Banana bread

Banana bread with sunflower seeds

Carmen Suárez
This is my basic banana bread recipe. It is perhaps one of the baked goods that I prepare the most. It’s easy, fast, and comforting in any season of the year. A nice, moist and sweet quickbread to accompany a cup of coffee or warm plant milk.
Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8 people

Equipment

  • Oven
  • Two medium- size mixing bowls
  • whisk
  • baking pan 9.25 x 5 inches (23.5 x 12.7 x 7 cms)

Ingredients
  

  • 300 gr. All-purpose wheat flour about 2 ½ cups
  • 1 teaspoon of baking powder
  • 1 ½ teaspoons of baking soda.
  • ¼ teaspoon salt
  • 3 very ripe bananas 300 gr.
  • 80 gr. Ground panela ½ cup
  • ½ cup of neutral oil 150 gr.
  • 3 tablespoons aquafaba
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon of fresh grated nutmeg
  • 1 teaspoon ground cinnamon
  • ½ cup unroasted sunflower seeds

Instructions
 

  • Prepare the mold and preheat the oven: Preheat the oven to 180º C / 350 Fº. In addition, grease a 23.5 x 12.7 x 7 cm (9.25 x 5 x 3.15 inches) loaf pan and line it with parchment paper. Reserve in the fridge.
  • Mix dry ingredients: In a medium bowl, sift together the AP flour, baking powder, baking soda, and salt. Set a side.
  • Mix wet ingredients: Separately, in another bowl, puree the bananas with the help of a fork. Add the ground panela and mix. Add the oil, aquafaba, vinegar, and spices. Mix with whisk until all the ingredients are incorporated.
  • Add the wet mixture to the dry one: Make a dwell in the center of the bowl with the flour. Pour in the wet mixture and with a spatula, fold in everything, being careful not to over mix.
  • Add the seeds: Once all the ingredients are incorporated, add the sunflower seeds. Fold them in the mixture and transfer everything to the baking dish.
  • Bake: Bake in the center of the oven for 45-50 minutes. The bread is ready when a toothpick inserted in the center comes out clean. Don't panic if the banana bread cracks on top. This is normal and expected in this type of quickbread. Let it cool 10-15 minutes before serving. I prefer to eat it warm. Enjoy!

Notes

Replacements:
  • You can replace the aquafaba with a flaxseed egg, which you make by mixing a tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes until it has an egg-like consistency and add it to the liquid mixture.
  • You can replace the sunflower seeds or combine them with chopped nuts of your choice. Just try to keep all of them a similar size.
  • If you don’t have ground panela, you can use organic ground cane sugar.
Flour:
  • I’m used to weighing my ingredients but if you don’t have a kitchen scale (which I highly recommend), you can use the method of scooping the flour out of the package and adding it to the measuring cup. Then with the back of a knife you discard the excess. This way you avoid using more flour than necessary.
Baking:
  • As not all ovens are the same, start checking the cake after 40 minutes, not before.
Bananas:
  • The best bananas for this recipe are the super ripe ones with the skin very speckled and black. Those are the ones that give the intense sweetish banana flavor to the cake
Keyword banana bread

About

Hola, Carmen aquí. Bienvenidos a mi cocinita. En este espacio comparto mis exploraciones culinarias en la cocina vegetal. Cocino plantas en todas sus formas.

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