Cookstr.com

Banana Seed Bread

Updated September 19, 2017
This image courtesy of Mark T. Shapiro

The combination of sorghum and bean flour really enhances the banana flavor of this loaf. Serve it for dessert or with a slice of old Cheddar for lunch.

Use raw, unroasted, unsalted sunflower seeds. For a nuttier flavor, toast the sunflower seeds.

Makes1 loaf

Cooking MethodBaking

CostModerate

Total Timeunder 4 hours

Kid FriendlyYes

Recipe CourseDessert, Snack

Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegetarian

EquipmentBread Machine, Electric Mixer

MealBrunch, Lunch, Snack, Tea

Taste and TextureCrunchy, Fruity, Nutty, Savory, Sweet

Type of DishBread, Dessert, Yeast Bread

Ingredients

  • 1 cup (250 mL) whole bean flour
  • 1 cup (250 mL) sorghum flour
  • ¼ cup (50 mL) tapioca starch
  • ¼ cup (50 mL) packed brown sugar
  • 2½ tsp (12 mL) xanthan gum
  • 1 tbsp (15 mL) bread machine or instant yeast
  • 1¼ tsp (6 mL) salt
  • ½ cup (125 mL) sunflower seeds (see Notes)
  • ¾ cup (175 mL) water
  • 1 cup (250 mL) mashed banana
  • 1 tsp (5 mL) cider vinegar
  • ¼ cup (50 mL) vegetable oil
  • 2 eggs

Instructions

  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. Mix well and set aside.

  3. Pour water, banana, vinegar and oil into the bread machine baking pan. Add eggs.

  4. Select the Rapid 2-Hour Basic Cycle. Allow the liquids to mix until combined. Gradually add the dry ingredients as the bread machine is mixing. Scrape with a rubber spatula while adding the dry ingredients. Try to incorporate all the dry ingredients within 1 to 2 minutes. When mixing and kneading are complete, leaving the bread pan in the bread machine, remove the kneading blade. Allow the bread machine to complete the cycle.

  5. Mixer Method:

  6. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, brown sugar, xanthan gum, yeast, salt and sunflower seeds. Mix well and set aside.

  7. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, banana, vinegar, oil and eggs until well blended.

  8. With the mixer on lowest speed, slowly add the dry ingredients to the banana mixture until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.

  9. Spoon into prepared pan (see Notes). 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. Meanwhile, preheat oven to 350°F (180°C). Tent with foil and bake for 20 to 25 minutes. Remove foil and continue baking for 15 to 20 minutes more or until the loaf sounds hollow when tapped on the bottom.

  10. Variation: Pumpkin seeds or chopped pecans can replace the sunflower seeds.

YOUR RECENTLY VIEWED RECIPES

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password