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Banana bread with sunflower and pumpkin seeds recipe

Banana bread with sunflower and pumpkin seeds recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana bread

This banana bread gets its bite from toasted sunflower and pumpkin seeds.

Be the first to make this!

IngredientsServes: 18

  • 4 tablespoons sunflower seeds
  • 4 tablespoons pumpkin seeds
  • 250g flour
  • 150g caster sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 bananas
  • 100g butter
  • 1 teaspoon vanilla extract
  • 4 tablespoons buttermilk
  • 2 eggs

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 180 C / Gas 4. Grease a loaf pan.
  2. Toast the seeds in a frying pan till lightly brown, stirring often to prevent burning.
  3. First, mix the dry ingredients – flour, sugar, salt, baking powder, and the seeds.
  4. Mash bananas with fork. Melt butter. Combine bananas with butter, vanilla, buttermilk and eggs and mix well.
  5. Add dry mixture and carefully mix but do not overmix.
  6. Bake till a tester comes out clean, about 1 hour.

Advice

Do not overmix, otherwise the cake will not rise, due to a high gluten content.

Recently viewed

Reviews & ratingsAverage global rating:(1)


Mary Berry’s seed-topped banana bread recipe

These lovely well-risen, light-textured moist cakes are perfect for when the bananas are over-ripe in the fruit bowl and no one is keen on eating them! The seeds and sugar topping adds crunch and nuttiness. Baking two small cakes is perfect when making for school fetes, etc. While one goes out the door never to be tasted or seen again, the other can stay at home to please the family!

Georgina Glynn Smith

MAKES 2 CAKES (EACH SERVING 6)

COOK TIME 30-40 MINUTES, PLUS COOLING

100g (4oz) baking spread, plus extra for greasing
150g (5oz) muscovado sugar
200g (7oz) self-raising flour
1 tsp bicarbonate of soda
2 large eggs
2 medium (about 200g/7oz) ripe bananas (see tips), peeled and mashed

FOR THE TOPPING

25g (1oz) pumpkin seeds
25g (1oz) sunflower seeds
1 tbsp demerara sugar

1. You will need two 450g (1lb) loaf tins (see tips). Preheat the oven to 180C/160C fan/gas 4, then grease the tins with baking spread and line with baking paper.

2. Measure the baking spread, sugar, flour and bicarbonate of soda into a large bowl, add the eggs and bananas and beat with an electric hand whisk until light and combined. Spoon the mixture equally between the prepared tins and level the tops. Sprinkle over the seeds and demerara sugar.

3. Bake both cakes on the middle shelf in the oven for about 35-40 minutes or until well risen, golden and a skewer inserted in the middle of each cake comes out clean.

4. Allow to cool in the tin for 10 minutes and then turn out on to a wire rack and peel off the baking paper before leaving to cool down completely.

PREPARE AHEAD

Can be made up to a day ahead and kept in an airtight container.

FREEZE

The cakes freeze well. Eat one now and freeze the other for later.

MARY’S CLASSIC TIPS

Never throw out even the blackest of bananas. The riper they are, the softer and more flavour they have. Bananas also freeze really well. Once past their best for eating, peel and open freeze on a tray, then pack into freezer bags. You’ll always have bananas to hand to make this quick and easy cake – just defrost and use as above.

To make one large cake, use a 900g (2lb) loaf tin and bake for 50-60 minutes.


SAVE 20 PER CENT ON MARY’S NEW BOOK
Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640 p&p is free on orders over £15.


Recipe Summary

  • ¼ cup coconut oil
  • ½ cup applesauce
  • 2 large eggs
  • ¼ cup butter, melted and cooled
  • ½ cup white sugar
  • ½ cup raw sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 2 bananas, mashed
  • ½ cup sour cream
  • 1 ½ teaspoons baking soda
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup chopped roasted almonds
  • ¼ cup teff
  • ¼ cup poppy seeds
  • ¼ cup chia seeds
  • ¼ cup flax seeds

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans with the coconut oil.

Beat applesauce, eggs, and butter together in a large bowl until smooth. Add white sugar, raw sugar, vanilla extract, and salt mix well.

Whisk bananas, sour cream, and baking soda together in a separate bowl until smooth stir into the applesauce mixture until evenly combined.

Gradually stir all-purpose flour, 1/4 cup at a time, into banana mixture until well mixed. Gradually stir whole wheat flour, 1/4 cup at a time, into banana-flour mixture until batter is well mixed. Fold almonds, teff, poppy seeds, chia seeds, and flax seeds into the batter. Pour batter into the prepared loaf pans.

Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool bread in the pans for 15 minutes before transferring to a wire rack to cool, about 20 minutes.


Whole-Grain Banana Bread

This one-bowl banana bread — our 2018 Recipe of the Year — uses the simplest ingredients, but is incredibly moist and flavorful. While the recipe calls for a 50/50 mix of flours (all-purpose and whole wheat), we often make the bread 100% whole wheat, and honestly? No one can tell, it's that good! And not only is this bread delicious — it's versatile.

Ingredients

  • 2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas
  • 1/2 cup (99g) vegetable oil
  • 1 cup (213g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (57g) chopped walnuts, toasted if desired optional*

*Leave the nuts out, if desired or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.

Instructions

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan if your pan is glass or stoneware, reduce the oven temperature to 325°F.

In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.

Weigh your flours or measure them by gently spooning into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.

Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Perfect your technique

Whole-Grain Banana Bread

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.

Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Storage information: Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Tips from our Bakers

Looking for a gluten-free version of the recipe? Find it here: Gluten-Free Whole Grain Banana Bread.

If you'd like to reduce the fat in this recipe, try any of these substitutions, which will yield a loaf very similar in texture and moistness to the original:

  • 1/4 cup (57g) applesauce for 1/4 cup (50g) of the vegetable oil
  • 1/4 cup (57g) yogurt (full-fat, reduced-fat, or nonfat) for 1/4 cup (50g) of the vegetable oil
  • 1/2 cup (113g) full-fat yogurt for all of the vegetable oil (99g)

Want to lower the fat even further? Substitute applesauce or yogurt (full-fat, reduced-fat, or nonfat) for all of the vegetable oil. Understand that the resulting loaf’s texture will be notably less tender.

We love the slightly caramelized flavor brown sugar lends this loaf, but if all you have on hand is white granulated sugar — use it: 1 cup (198g), same volume amount as the brown sugar. Or use 1/3 cup (113g) liquid sweetener (honey, agave, or maple syrup) + 1/2 cup (106g) brown sugar increase the amount of all-purpose flour by 2 tablespoons (14g) if you make this substitution.

Want to reduce the sugar in this recipe? Start by lowering it by 25%, from 1 cup (213g) to 3/4 cup (160g) the bread will (obviously) be less sweet, and also a bit less tender.

Prefer butter to vegetable oil? Substitute 2/3 cup (152g) melted butter for the 1/2 cup (99g) vegetable oil.

To make applesauce bread: It's easy to turn this recipe into moist, delicious applesauce bread. Simply substitute 2 cups (454g) thick applesauce, preferably homemade, for the bananas. Take it a step further by substituting Apple Pie Spice for the cinnamon, and using 1/4 cup (22g) diced dried apple in place of 1/4 cup of the walnuts.


It can last on the countertop for 2-3 days, and in the fridge for up to a week.

This bread freezes really well to ! You can choose to freeze the whole loaf or slice it first. Allow it to cool completely before transferring it to freezer ziplock bags or freezable containers . It can last in the freezer for 3 months.

To reheat it, let it thaw overnight on the fridge. Then, sprinkle on some water ( to bring some moisture back as they tend to dry out in the freezer ) and heat it up in the oven at 150c / 300f for 5-8 minutes.

Alternatively, you can just reheat them in the microwave.


Directions:

Grinder mein alsi ke beej dal kar achi tarha grind ker ka powder tayyar ker lein.

Instant white oats dal ker dubara grind ker lein.

Kaddu ke beej,suraj mukhi ke beej aur tarbooz ke beej dal ker coarsely grind ker lein & side per rakh dein.

Chotay jug may brown sugar,khameer aur neem garam pani dal ker achi tarha mix karein aur dhak ker 10-15 minutes k liya chor dein.

Bowl mein high fiber atta ki half quantity,brown sugar aur namak dal ker ache tarhan mix ker lein.

And aur dissolved yeast mixture dal dein aur wooden spoon ki madad sa ache tarhan 14-15 minutes tak beat ker lein.

Ab remaining high fiber atta,coarsely ground seeds mixture,kelay til aur melted makhan dal ker achi tarha mix karein aur goond ker dough tayyar ker lein.

Olive oil sa grease karein aur dhak ker 1 hour garam jagha per proof hunay kliya rakh dein.

Dough ko smooth hunay tak dubara ghond lein,rolling pin ki madad sa bail lein aur pan size ka mutabik fold ker ka sides ko pinch & seal ker lein.

Kaley til,suraj mukhi ke beej,kaddu ke beej,tarbooz ke beej aur instant white oats ko clean working surface per dal ker achi tarha mix karein aur bread dough ko roll ker lein.

Bread dough ko greased 4 x 9” inch bread loaf pan mein dal dein aur cling film sa dhak ker 30 minutes k liya proof ker lein.

Brush ki madad sa doodh laga lein aur preheated oven mein 180 C per 28-30 minutes k liya bake ker lein.

Oven sa nikal lein aur kitchen towel sa dhak ker 30 minutes k liya chor dein.


Chiquita Banana Bread Mix

I tried many store-bought banana bread mixes. By far, my most favorite one is the Chiquita Banana bread mix. The ingredient list is short, the first ingredient is wheat flour, and it also has banana flakes. It is also low-fat and has no preservatives added. My family loves the taste of the bread too. The mix is no longer available in my local Winco Foods, but Walmart has it. Just look in the banana (produce) section. Below is a link to Amazon as well. The 12 boxes pack seems to be the cheapest way to buy it.


Gluten-Free Whole Grain Banana Bread

Who doesn't love banana bread? A nostalgic favorite, this bread is packed with flavorful ripe banana. Nicely dense and moist, with just the right balance of sugar, spice (and everything nice), this is comfort food at its finest.

We know you’ll love this gluten-free version of our Whole-Grain Banana Bread, a long-time favorite recipe here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a delicious loaf that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Ingredients

  • 2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas
  • 1/2 cup (99g) vegetable oil or 2/3 cup (152g) butter, melted
  • 1 cup (213g) brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240g) Gluten-Free Measure for Measure Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (57g) chopped walnuts, toasted if desired optional*

*Leave the nuts out, if desired or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.

Instructions

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan if your pan is glass or stoneware, reduce the oven temperature to 325°F.

In a large bowl, stir together the mashed banana, oil or butter, sugar, eggs, and vanilla.

Weigh your flour or measure it by gently spooning into a cup, then sweeping off any excess. Mix the flour, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.

Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Substitute ingredients

Gluten-free and vegan banana bread

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.

Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Tips from our Bakers

If you'd like to reduce the fat in this recipe, try any of these substitutions, which will yield a loaf very similar in texture and moistness to the original:

  • 1/4 cup (57g) applesauce for 1/4 cup (50g) of the vegetable oil
  • 1/4 cup (57g) yogurt (full-fat, reduced-fat, or nonfat) for 1/4 cup (50g) of the vegetable oil
  • 1/2 cup (113g) full-fat yogurt for all of the vegetable oil (99g)

Want to lower the fat even further? Substitute applesauce or yogurt (full-fat, reduced-fat, or nonfat) for all of the vegetable oil. Understand that the resulting loaf’s texture will be notably less tender.

We love the slightly caramelized flavor brown sugar lends this loaf, but if all you have on hand is white granulated sugar — use it: 1 cup (198g), same volume amount as the brown sugar. Or use 1/3 cup (113g) liquid sweetener (honey, agave, or maple syrup) + 1/2 cup (106g) brown sugar increase the amount of all-purpose flour by 2 tablespoons (14g) if you make this substitution.

Want to reduce the sugar in this recipe? Start by lowering it by 25%, from 1 cup (213g) to 3/4 cup (160g) the bread will (obviously) be less sweet, and also a bit less tender.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Easy 5 Seed Dutch Oven Bread Recipe

Do you love fresh-baked bread, but hate all the kneading and general fussing that most bread recipes have?

You’ll want to try this unbelievably easy no-knead bread packed with sunflower seeds, pumpkin seeds, poppy seeds, sesame seeds, and linseeds (flaxseeds). All you do is mix up the ingredients, leave to stand for 2 hours, then pop the dough in a preheated Dutch oven or lidded casserole dish for 35 minutes!

How simple is that? The steam created by this method of cooking gives a gorgeous crust and allows the bread to rise to its full potential. The bread is so tasty, and it’s even better toasted the next day!


Variations:

Chocolate chips – Always a favorite! Sprinkle them on top or mix them into the batter.

Nuts or seeds – Pecans, walnuts, sunflower seeds, or pumpkin seeds would make a great addition.

Dried fruit – Dried cranberries, raisins, or apricots.

Flour – Gluten-free or whole wheat flour can be used instead of the all-purpose flour.

Milk – Almond milk can be substituted for cow’s milk.

Sugar – To make sugar-free omit or replace the sugar topping.


Watch the video: EASY BANANA BREAD RECIPE great for business! - Alapag Family Fun (May 2022).


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