Banana Seed Bread Recipe

Name: Banana Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) whole bean flour; 1 cup (250 mL) sorghum flour; 1/4 cup (50 mL) tapioca starch; 1/4 cup (50 mL) packed brown sugar; 2 1/2 tsp (12 mL) xanthan gum; 1 tbsp (15 mL) bread machine or instant yeast; 1 1/4 tsp (6 mL) salt; 1/2 cup (125 mL) sunflower seeds (see Notes); 3/4 cup (175 mL) water; 1 cup (250 mL) mashed banana; 1 tsp (5 mL) cider vinegar; 1/4 cup (50 mL) vegetable oil; 2 eggs; 3/4 cup (175 mL) whole bean flour; 3/4 cup (175 mL) sorghum flour; 1/4 cup (50 mL) tapioca starch; 1/4 cup (50 mL) packed brown sugar; 2 tsp (10 mL) xanthan gum; 1 tbsp (15 mL) bread machine or instant yeast; 1 tsp (5 mL) salt; 1/2 cup (125 mL) sunflower seeds (see Notes); 1/2 cup (125 mL) water; 3/4 cup (175 mL) mashed banana; 1 tsp (5 mL) cider vinegar; 3 tbsp (45 mL) vegetable oil; 2 eggs; 9-by 5-inch (2 L) loaf pan, lightly greased

Servings: persons

1 cup (250 mL) whole bean flour
1 cup (250 mL) sorghum flour
1/4 cup (50 mL) tapioca starch
1/4 cup (50 mL) packed brown sugar
2 1/2 tsp (12 mL) xanthan gum
1 tbsp (15 mL) bread machine or instant yeast
1 1/4 tsp (6 mL) salt
1/2 cup (125 mL) sunflower seeds (see Notes)
3/4 cup (175 mL) water
1 cup (250 mL) mashed banana
1 tsp (5 mL) cider vinegar
1/4 cup (50 mL) vegetable oil
2 eggs
3/4 cup (175 mL) whole bean flour
3/4 cup (175 mL) sorghum flour
1/4 cup (50 mL) tapioca starch
1/4 cup (50 mL) packed brown sugar
2 tsp (10 mL) xanthan gum
1 tbsp (15 mL) bread machine or instant yeast
1 tsp (5 mL) salt
1/2 cup (125 mL) sunflower seeds (see Notes)
1/2 cup (125 mL) water
3/4 cup (175 mL) mashed banana
1 tsp (5 mL) cider vinegar
3 tbsp (45 mL) vegetable oil
2 eggs
9-by 5-inch (2 L) loaf pan, lightly greased

1
Bread Machine Method:
2
In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, brown sugar, xanthan gum, yeast, salt and sunflower seeds.
3
Mix well and set aside.
4
Pour water, banana, vinegar and oil into the bread machine baking pan.
5
Add eggs.
6
Select the Rapid 2-Hour Basic Cycle.
7
Allow the liquids to mix until combined.
8
Gradually add the dry ingredients as the bread machine is mixing.
9
Scrape with a rubber spatula while adding the dry ingredients.
10
Try to incorporate all the dry ingredients within 1 to 2 minutes.
11
When mixing and kneading are complete, leaving the bread pan in the bread machine, remove the kneading blade.
12
Allow the bread machine to complete the cycle.
13
Mixer Method:
14
In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, brown sugar, xanthan gum, yeast, salt and sunflower seeds.
15
Mix well and set aside.
16
In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, banana, vinegar, oil and eggs until well blended.
17
With the mixer on lowest speed, slowly add the dry ingredients to the banana mixture until combined.
18
With a rubber spatula, scrape the bottom and sides of the bowl.
19
With the mixer on medium speed, beat for 4 minutes.
20
Spoon into prepared pan (see Notes).
21
Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes or until the dough has risen to the top of the pan.
22
Meanwhile, preheat oven to 350F (180C).
23
Tent with foil and bake for 20 to 25 minutes.
24
Remove foil and continue baking for 15 to 20 minutes more or until the loaf sounds hollow when tapped on the bottom.
25
Variation: Pumpkin seeds or chopped pecans can replace the sunflower seeds.

1306

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup (250 mL) whole bean flour, 1 cup (250 mL) sorghum flour, 1/4 cup (50 mL) tapioca starch, 1/4 cup (50 mL) packed brown sugar, and more.

Yes, Banana Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Seed Bread

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