A moist, vegan banana bread with sunflower seeds added for texture. It’s an allergy friendly, healthier version of a classic banana bread.
So many banana breads have eggs, dairy and walnuts in them so I thought instead, I’d make a vegan banana bread with sunflower seeds.
We aren’t actually allergic to anything in this house, or have any special dietary requirements. That being said, the kids’ school is nut-free and often our chickens stop laying eggs. So, I like to have a few egg-free and nut-free recipes up my sleeve.
I love a good banana bread. One that is moist, soft and gently spiced. However, for me, banana bread needs the addition of nuts or seeds to add a different texture so it’s not just soft. As nuts are ruled out, I use sunflower seeds instead.
They don’t taste strongly but add a perfect amount of bite.
This banana bread uses 4 bananas, a little vinegar, a little whole-wheat flour, plain flour, coconut sugar, coconut oil, salt, baking soda and baking powder, vanilla, sunflower seeds and spices.
All the ingredients above are pantry staples at our place so it’s always easy to whip up this vegan banana and seed bread.
The bread is baked until it is a lovely light brown and skewer inserted in the middle comes out clean.
Let the bread cool for 30 minutes before slicing.
Vegan Banana and Seed Bread
- 4 very ripe bananas
- 1 tbsp apple cider vinegar or white vinegar
- 1/2 cup liquid coconut oil (125ml)
- 1/2 cup whole-wheat flour (75g)
- 1 cup all-purpose flour (150g)
- 1/2 cup coconut sugar (100g) Or soft, light brown sugar
- 1/4 cup sunflower seeds
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Preheat the oven to 180 degrees Celsius and line or grease a standard loaf tin.
- In a bowl, mix together the flour, spices, baking soda, baking powder and sunflower seeds. Set aside.
- In a large bowl, mash the bananas thoroughly. Add in the coconut sugar, coconut oil and apple cider vinegar and mix well.
- Add the dry ingredients to the banana mixture and fold it together. Take care not to over mix.
- Spoon into the prepared loaf tin and bake for 45-50 minutes until a skewer inserted comes out clean.
- Remove from the loaf tin and leave to cool for at least 30 minutes before slicing.
- Store in an airtight container in the fridge or pantry for up to 4 days.
Have you made this? Tag me and let me know! @home_grown_happinessnz
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