Seeded whole-wheat banana bread is a moist, moderately sweet breakfast loaf with ripe bananas, yogurt, oats, toasted nuts, and a crunchy seed crust.
Prep: 20 min · Bake: 60 min · Total: 2 hr 20 min
Seeded Whole-Wheat Banana Bread
Ingredients
Instructions
- Heat the oven to 350°F. Lightly oil an 8½-by-4½-inch loaf pan, line it with parchment, and leave an overhang on the long sides.
- In a medium bowl, whisk the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a large bowl, whisk the mashed bananas, eggs, yogurt, oil, maple syrup, brown sugar, and vanilla until smooth.
- Fold the dry mixture into the banana mixture just until no dry flour remains. Fold in the toasted nuts and half of the seed mixture; do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle evenly with the remaining seeds and press them very lightly into the batter.
- Bake for 55 to 65 minutes, rotating once, until the loaf is deeply golden and a tester inserted near the center comes out with a few moist crumbs. Tent loosely with foil if the seeds brown too quickly.
- Cool in the pan for 15 minutes, then lift onto a rack. Cool for at least 1 hour before slicing so the whole-grain crumb can set.
Estimated per slice: 280 calories · Protein 6 g · Fat 12 g · Carbs 39 g · Fiber 5 g · Sodium 260 mg
Why This Recipe Works
- Very ripe bananas: provide moisture and natural sweetness.
- Yogurt: tenderizes the whole-grain crumb without making it oily.
- Oats and flax: add body and fiber while keeping the loaf sliceable.
- Mixed seeds: create a crisp, savory contrast to the banana.
Choosing Bananas
The best bananas are heavily speckled or almost black outside and soft inside. If yours are not ripe enough, let them sit in a paper bag with an apple for a day or two.
Helpful Tips
- Measure flour by weight or spoon it lightly into the cup.
- Mix only until the dry streaks disappear.
- Line the pan so the seeded crust lifts out cleanly.
- Wait until the loaf is fully cool before slicing.
Variations
- Nut-free: omit the walnuts and add extra oats.
- Chocolate: fold in ½ cup dark chocolate chips.
- Fruit: add ½ cup dried cranberries or chopped dates.
- Spiced: add cardamom or ginger.
Serving Suggestions
Serve plain or lightly toasted with almond butter, Greek yogurt, or a little salted butter. It works equally well for breakfast, a snack, or a lunchbox treat.
Storage and Freezing
Keep the cooled loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze individual slices for up to 3 months and thaw at room temperature or toast from frozen.
Frequently Asked Questions
Can I use regular whole-wheat flour?
Yes. The loaf will be slightly denser and more robust in flavor. If the batter looks very thick, stir in 1 to 2 tablespoons of milk.
How ripe should the bananas be?
Use deeply speckled bananas with soft flesh and a strong aroma. Very ripe bananas provide moisture and natural sweetness.
Can I make this banana bread dairy-free?
Use an unsweetened thick dairy-free yogurt. Coconut, soy, and almond-based yogurts all work.
Why is my whole-wheat banana bread dry?
Too much flour, overmixing, or overbaking can dry it out. Weigh the flour if possible and remove the loaf when a tester has a few moist crumbs.
Can I freeze the loaf?
Yes. Cool completely, slice, and freeze with parchment between the slices in an airtight bag for up to 3 months.
Can I leave out the nuts or seeds?
Yes. Omit the nuts freely. For a seed-free loaf, leave off the topping and replace the flaxseed with an extra tablespoon of oats.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.