Banana Nut and Seed Bread (Grain Free, GF, Vegan)

I quickly fell in love with my Pumpernickel Nut and Seed Bread and was immediately inspired to make a new version.  I love a good banana bread but I am not a fan of all of the sugar and refined grains that are typically involved in most versions.  I got experimenting in the kitchen to create a sweeter version of my original savory loaf.

Banana Nut and Seed Bread was a success at first try.  I love the subtle sweetness of this bread and letting the naturally sweet banana flavor shine.  My taste buds have definitely changed for the better over the years from eating more real food and avoiding a lot of added sugar.  I used to be a sugar addict and could easily eat a bag of sour patch kids (used to be my favorite) in one sitting.  These days when my sweet tooth kicks in I reach for a square or two of dark chocolate instead.  One great way to cut out unnecessary sugar is to bake with much less than the recipe calls for and replace it with fruit like bananas.

I discovered a really great trick with this bread as well that is very helpful when in a pinch for a healthy breakfast or snack.  If you cut this bread into slices and freeze them you can pull out one slice at a time and put it in the toaster to thaw it out.  After finding this out I now make two loaves and slice them up for the freezer so that I always have something wholesome to eat on hand.  My favorite way to eat these toasted slices is with nut butter melted on top and adding more sliced bananas on top.

Homemade nutella would be fantastic with sliced strawberries.  What about coconut butter with fresh mango?  My mouth is watering just thinking about it…what combinations do you want to try?

5 from 3 votes

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Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 -12

Author Sara

Ingredients

• 1 cup raw sunflower seeds
• 1/2 cup flax seeds
• 1/2 cup raw walnuts
• 2 tablespoons chia seeds
• 4 tablespoons psyllium husks
• 1 teaspoon salt
• 1 cup almond meal
• 1/4 cup coconut flour
• 2 teaspoons ground cinnamon
• 1/2 cup mashed ripe banana 2-3 bananas
• 1 cup warm water
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup or honey

Instructions

1. In a large bowl add all of the ingredients threw the banana.
2. In a small bowl add the warm water and melt in the coconut oil and maple syrup.
3. Mix the wet ingredients into the dry ingredients until well combined.
4. The dough will be thick at this point.
5. In a lined 10x5x3 bread pan or silicone bread pan press in the dough to an even shape.
6. Let the bread sit to continue to form while the oven heats up.
7. Heat the oven to 350 degrees F.
8. Cook the bread for 20 minutes.
9. Remove the bread carefully from the pan and transfer the bread directly to the oven rack.
10. Bake an additional 30-40 minutes until fully set and crispy on the outside.
11. Allow to cool fully before cutting into slices with a serrated knife.
12. Store in an airtight container for up to 5 days or slice and store in the freezer for one month.

Recipe Notes

*choose organic ingredients when possible.