When you have a bunch of ripe bananas, the only thing to do is make banana bread. I heavily adapted this seeded whole wheat version from Bon Appétit to suit what I had in my pantry: chia seeds, sesame seeds, walnuts, pumpkin seeds and sunflower seeds. What can I say? I'm rich in seeds.
I also swapped out some of the white sugar for dark brown sugar to give it more depth and to keep the whole thing moist... and then I absent mindedly added one third of a cup too much. 🤷Even with the extra third of a cup of sugar, I don't find this to be too sweet, but if you prefer your banana bread on the savory side, try reducing the white sugar by a third of a cup.
Serve it up with a dollop of Greek yogurt. Or whipped cream. I'm not your mom.
Seeded Whole Wheat Banana Bread
Heavily adapted from Bon Appetit
1/2 cup coconut oil
1 1/2 cup (190g) whole wheat flour
1/3 cup dark brown sugar
2/3 cup white sugar
1/4 cup sesame seeds
1/4 cup chia seeds
2 tsp baking powder
1/2 tsp kosher salt
2 very ripe bananas, mashed
2 large eggs
1 tsp vanilla extract
1/3 cup chopped walnuts
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
Preheat oven to 350º. Oil and flour an 8½x4½" baking pan. Mix 1 Tbsp. sugar and 2 tsp. sesame seeds in a small bowl; set aside.
Whisk baking powder, salt, and remaining 1½ cups flour, ¼ cup chia seeds, and ¼ cup sesame seeds in a medium bowl.
Whisk banana, eggs, vanilla, and remaining white sugar and 1/3 cup dark brown sugar and ½ cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in walnuts, pumpkin seeds and sunflower seeds. Scrape batter into prepared pan; smooth top. Sprinkle reserved sesame-sugar mixture evenly over.
Bake bread until a tester inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely.