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