Yes, banana bread recipes have been around for time immemorial but after much experimentation this one is honestly the best I’ve ever tasted! It can be stored in a air-tight container for up to five days and freezes well too but I doubt whether it would last that long as it’s sooo good!!
Banana bread can have a bad rap for being really high in calories due to its high sugar and saturated fat content and being lower in fibre. However, this recipe is packed full of fibre with all the yummy stuff like nuts and seeds, there is minimal added sugar if you use very ripe bananas as their starch has become fruit sugar and less fat is added too.
I added pepitas, sunflower seeds and walnuts to my recipe – see above – don’t they look delicious??!! I think they are what really makes this recipe sing! I chopped mine finely with my thermo cooker (Bellini Intelli Kitchen Master) but you can mix them in later whole or lightly chopped for extra crunch. Pepitas and sunflower seeds are a rich source of zinc and protein, and have a higher proportion of polyunsaturated (heart-healthy) fats. They are also low GI. Pepitas are also high in calcium and betacarotene equivalents (a precursor to vitamin A). I’m always a fan of walnuts not just because they taste delish but they are also high in monounsaturated fats just like olive oil and are a vegetarian source of omega-3 fats (linolenic and linoleic fatty acids).
I used gluten free flour so the finished product doesn’t rise as well as wheat flour but you can’t tell in the taste. It still has a light feel in the mouth and makes for a deliciously moist crumb too. I’ve used my thermo mixer directions but if there’s interest I’m happy to add directions for those who don’t have a thermo mixer or food processor.
BEST EVER Gluten-free Dairy-free Banana Bread
Seedy, nutty full-of-fibre deliciousness – a healthier alternative to an old favourite.
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup sunflower seeds
- 1/3 cup walnuts
- 3 very ripe bananas
- 1 tsp vanilla extract/essence
- 1 cup self-raising flour
- ½ tsp bicarb soda
- 2 tbsp maple syrup
- 2 eggs
- ½ cup Nuttelex/other dairy free spread or 2 tbsp vegetable oil
- small handful of pepitas, sunflower seeds and walnuts to top banana bread (optional)
- Preheat oven 170oC / 340oF (or 160oC / 360oF fan forced ovens).
- Process pepitas and sunflower seeds speed 8 for 10 seconds. Put mixture aside.
- Process walnuts speed 5 for 3 seconds to chop but not process finely. Add to seed mixture.
- Blend bananas with vanilla extract – speed 5 for 5 seconds.
- Add all the rest of ingredients (apart from the topping) and blend on speed 5 until well mixed – approx 30 seconds.
- Pour mixture into a lined and greased loaf tin, top with whole seeds and walnuts (optional) then bake for 25-30 minutes. Check for doneness – when the middle of the cake springs back from touch or a knife in the centre comes out clean.
- Remove from oven and cool in tin for 10 minutes then turn out onto a cooling rack until cool. Enjoy!