Banana Bread with Seeds

Adding seeds to a classic recipe turns a breakfast favorite into an even better way to start the day. This Banana Bread with Seeds recipe includes a mixture of seeds stirred into a caramel and turned into brittle so the batter has it strewn throughout to add a slight bitter savoryness to the bread in a delicious way.

Ingredients and substitutions for Banana Bread with Seeds

• Bananas: The best bananas are ones that are medium to large and have turned ripe and have at least a few marks or are on the browner side. Meaning the sugars within have had time to really sweeten and the banana flavor will be nice and strong in that bread. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the bread overall.
• Sugar: Superfine or caster sugar is best for the brittle thanks to it's superfine texture which caramelizes easily and doesn't add any flavor beyond sweetness. You could substitute with raw sugar, however, the bigger granuales will take longer to create that brittle! Light brown sugar is used to both heighten the flavor of the bananas and create an acid for that baking soda to react to - you could substitute with dark brown sugar though that will likely change the flavor in the bread.
• Eggs: As well as adding structure to our dish, the eggs helps to bind everything together and helping the bread rise, so is essential.
• Flour: Plain or all purpose flour adds a light texture to the bread and you’ll keep a light crumb by only mixing until combined.
• Seeds: Any old seeds you like can be used here, linseeds, sunflower seeds, pumpkin seeds etc. Ones that are less bitter work best so do not recommend substituting completely with sesame seeds, though you totally can, if you love them!
• Baking powder and soda: This is what helps give our bread that life and create a lighter crumb that isn't dense whatsoever.

See recipe card for quantities.

How to make Banana Bread with Seeds:

Step 1: Make seed brittle: Heat the sugar and stir in the seeds. Pour out onto a prepared baking tray to set.

Step 2: Ground brittle: Blend the seed brittle until fine.

Step 3: Whip: Whip the butter and sugar until pale and fluffy.

Step 4: Eggs a do: Add one egg and beat until combined. Repeat with the second.

Step 5: Banana: Add the mashed banana and whip until smooth.

Step 6: Stir: Stir the dry ingredients and ⅔’s of the ground brittle in a separate bowl and add to the batter.

Step 7: Batter: Whip on low until smooth and well combined and pour into your loaf tin. Top with remaining ground brittle.

Step 6: Bake: Until golden.

Step 7: Serve: Slice and serve. Enjoy!

More banana recipes you'll enjoy

Thai Banana Fritters

Classic Banana Bread

Banana Butterscotch Pudding

Banana Bread with Seed Brittle

Sylvie Taylor

Ground seed brittle with it's bitter and savory undertones adds dimension to this banana bread that takes a classic and adds a twist perfect for breakfast, lunchboxes or just as a baked snack.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Breakfast, Snack

Servings 1 loaf - 10-12 slices

Calories 244 kcal

Ingredients

  

1x2x3x

Seed brittle

• 50 grams ¼ cup superfine/caster sugar
• 18 grams 2 tablespoons mixed seeds E.g sunflower, pumpkin, sesame, linseeds

Banana bread

• 100 grams / 3.5 ounces butter room temperature
• 110 grams / ½ cup brown sugar
• 110 grams / 2 large eggs room temperature
• 250 grams / 3 medium bananas peeled and mashed
• 3 grams / ½ teaspoon baking soda
• 6 grams / 1 ½ teaspoons baking powder
• 200 grams / 1 ¼ cups plain flour
• ¼ teaspoon sea salt
• 25 grams / 2 tablespoons Demerara sugar optional
• 2 grams / 1 teaspoon ground cinnamon optional

Instructions

 

Seed brittle

• Line a baking tray with silipat sheet or greaseproof paper and brush coconut oil over the surface (if you don’t the brittle will stick).
• Place the sugar in a saucepan pan on medium heat, stirring consistently until brown, approximately 4 minutes, add the seeds and stir through swiftly.
• Pour onto the tray and spread as thin as possible swiftly as it will set within a minute. Set aside to cool and firm up.
• Grind the brittle up in a blender until it is a fine powder and set aside. This can be kept in a covered container at room temperature for up to 2 weeks.

Banana bread

• Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
• Whip the butter and sugar in a bowl until light and fluffy, approximately 2 minutes.
• Add one egg and whip until well combined.
• Repeat with the second egg.
• Add the mashed banana and whip until smooth.
• Stir the dry ingredients in a separate bowl alongside ⅔'s of the ground brittle and toss into the banana batter.
• Whip on the lowest setting until no dry portions remain in your bowl.
• Pour into your loaf tin and smooth out.
• Top with remaining ground brittle (approximately 25 grams / 2 ½ tablespoons).
• Place in the oven and bake until golden on top and a skewer comes out clean, approximately 50 minutes.
• Remove and allow to cool in the tin before placing onto a cooling rack.
• Slice and serve.
• Enjoy!

Notes

• Bananas: The best bananas are ones that are medium to large and have turned ripe and have at least a few marks or are on the browner side. Meaning the sugars within have had time to really sweeten and the banana flavor will be nice and strong in that bread. Or even better, frozen bananas that have had time to defrost - they mash much finer and lend a smoother flavor to the bread overall.
• What the seed brittle adds here: Seeds aren’t very sweet, in fact they have an undertone of bitterness so making brittle doesn't just help balance the bitterness from those seeds but also adds a great flavor to this bread.
• Using frozen bananas: Defrosted frozen bananas are great here because they mash much finer and leave a smoother flavor than fresh ones.
• Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
• Best stored: Keep covered at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes well for up to 2 months.
• Freezing the cake: Once fully cooled, wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

Recipe by Roamingtaste

Nutrition

Calories: 244kcal

Keyword bread, breakfast, no yeast bread

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