This is my all-time favorite for banana bread that I adapted from a carrot cake recipe. It is by far the most moist and tastiest banana bread ever and wins over any heart and stomach.
Whip up a loaf or three for a delicious addition to your morning breakfast or as a convenient snack through the day. This quick bread recipe will quickly become a family favorite.
Dry Ingredients: Bowl 1
- 1 cup of pumpkin seeds (pepitas), toasted
½ cup sunflower seeds, toasted
¼ cup whole oats
2 cups flour
2 teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons baking soda
½ teaspoon salt
- 2 cups of mashed/pureed banana, best if they’re ripened to blackness
1 cup brown sugar
½ cup sugar
¾ cup walnut oil
¾ cup vegetable oil
Tools you will need:
2 Mixing bowls
A larger whisk or electric mixer
2 bread pans
Preheat your oven to 400 F.
Once the oven is heated, place the sunflower seeds and pumpkin seeds on separate baking sheets. Place them in the oven and bake them for about 5 minutes total and turn them about halfway through to get an even toast.
Place them aside to cool and turn your oven down to 350 F.
In one bowl, add all the ‘dry ingredients’ and mix thoroughly until well incorporated. Set aside.
In a second bowl, add all the ‘wet ingredients’ together. Mix well with a whisk or electric mixer on medium-high speed and aerate the eggs a little bit. If you are using an electric mixer, place the speed on low and slowly add the dry ingredients to the wet ingredients in three parts. Once all has been added and just mixed in, you can stop. Over-mixing will cause the bread to be tough.
Now you can grease your bread pans with butter and lightly sprinkle flour over the butter. Shake out any excess flour. Pour the bread batter about ¾ of the way up the pans. Place them on top of a baking sheet in case of spill over and on the center rack in your oven. Bake for 50 minutes to 1 hour. Be sure to check the center with a fork or toothpick and see that it comes out clean before you remove it from the oven.
Once the bread has almost completely cooled, you can turn the bread pans upside down to remove the loaves. Serve toasted with butter or just all on their own. This recipe makes for great muffins too.
Written by Christie Kiley / Edited by Karie Engels
International Sommelier and Chef Christie Kiley has over a decade of combined experience in both restaurants and wineries. While working in kitchens under talented chefs, she spent nights off serving guests in the dining room.
Her passion for food began overflowing into the wine industry and while laboring during wine harvests in Napa, she learned the nature of the product from soil to bottling. Experience working the back- and front-of-the-house in restaurants, wineries in sales, and as a food and wine educator, Christie has vast knowledge of the two industries.
Christie is currently living in Buenos Aires, where she received her Fourth level International Sommelier Certificate from the Escuela de Argentina Sommeliers (EAS) after two years of study. She is now travelling to fine-tune her knowledge and delve into the gastronomy and cultures around the globe. She works as a freelance writer to share her cultural experiences. Find Christie on Facebook