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banana bread seeds

Banana bread seeds
55 min Cook Time

PowerSeed Banana Loaf

Not-your-average banana loaf packed with nutritional punch. Walnuts, chia, sunflower and pumpkin seeds give this PowerSeed Banana Loaf a nutty, delicious flavour.

This, most certainly, is NOT your average banana loaf.

Similar to my Peanut Butter Banana Bread, I decided that it was 1000% necessary to add a little bit of flare to my standard banana bread recipe. Plain banana bread, though incredibly delicious, has made one too many appearances in my kitchen lately.

Seeds are a fantastic way to add a little bit of extra fibre, vitamins and minerals to your baking. In this recipe I used chia, sunflower and pumpkin seeds, and threw in some walnuts for good measure. If you’re baking for someone with a nut allergy, you could absolutely omit the walnuts and swap for more of the pumpkin or sunflower seeds.

Happy Spring baking, I hope you enjoy your very own PowerSeed Banana Loaf ?

Yields 1 large loaf (about 10 slices)

Not-your-average banana loaf packed with a nutritional punch. Walnuts, chia, sunflower and pumpkin seeds give this loaf a nutty, delicious flavour.

25 min Prep Time

55 min Cook Time

1 hr, 20 Total Time

  • 3 extra ripe bananas, mashed
  • 1/2 cup canola oil
  • 3/4 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup plain Greek yogurt
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon + 1 teaspoon chia seeds
  • 1/3 cup chopped walnuts
  • 1.5 tablespoons sunflower seeds
  • 1.5 tablespoons pumpkin seeds
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch loaf pan with non-stick spray or line with parchment paper.
  2. In a medium bowl, mix together mashed bananas, canola oil, brown sugar and vanilla extract until fully combined. Stir in eggs and plain Greek yogurt.
  3. Add whole wheat flour, all-purpose flour and baking soda. Stir just until flour is mixed in. Gently fold in 1 tablespoon of chia seeds and chopped walnuts.
  4. Pour batter into prepared loaf pan. Sprinkle top of the loaf with remaining 1 teaspoon of chia seeds, sunflower seeds and pumpkin seeds. With your hand, gently press the seeds in so they stick to the top of the loaf while baking.
  5. Bake for about 55 minutes or until a tester placed into the centre of the loaf comes out clean.

Banana bread seeds
I have been hunting for the perfect whole wheat banana bread recipe lately. The first was too sweet to stick with me from breakfast to lunch; the second was dry and lacking in flavor.

Honey Whole Wheat Banana Bread

I have been hunting for the perfect whole wheat banana bread recipe lately. The first was too sweet to stick with me from breakfast to lunch; the second was dry and lacking in flavor.

This banana bread recipe is just right: 100% whole wheat, naturally sweetened with honey, with a light, decadent crumb. Plus it is a cinch to mix together and only requires one bowl. My search is over!

Since I live by myself, I like to bake a big loaf of banana bread and freeze it for later. Once the bread has cooled, I slice it and store the slices in a freezer bag. When I’m ready to eat it, I just throw a frozen slice in the toaster. My homemade breakfast or snack is ready in minutes!

How do you like your banana bread? For some extra protein, I like to top it with pecan butter or peanut butter. If I’m feeling indulgent, I’ll add honey, butter, Nutella or maple cream cheese. Huzzah!

Honey Whole Wheat Banana Bread Recipe

  • Author: Cookie and Kate
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1 x
  • Category: Quick bread

4.8 from 92 reviews

Your search for the perfect healthy banana bread recipe is over! Made with whole wheat flour and sweetened with honey, this banana bread is decadently fluffy and sweet. You don’t even have to tell anyone it’s healthy! 😉 Recipe yields one loaf.


  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed bananas
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more to swirl on top
  • 1 ¾ cup s whole wheat pastry flour or regular whole wheat flour
  • 1 teaspoon baking soda*
  • ¼ cup hot water*


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
  2. In a large bowl, beat oil and honey together. Add eggs and beat well.
  3. Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
  4. Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
  5. Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
  6. Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.


Recipe adapted from Pedgi at Allrecipes.
Loaf pan recommendations: I love baking bread in my Le Creuset stoneware loaf pan so much that it deserves a mention. I also adore my new turquoise Fiesta stoneware loaf pan. Both are non-toxic, heat evenly and clean easily. Highly recommended!
*Baking soda/water update 10/13/14: After several years of being baffled by the hot water/baking soda trick, I can now definitively report that it’s an unnecessary step. If you prefer, you can just stir in ¼ cup water or milk (any kind) into the oil/honey/eggs and whisk the baking soda in with the spices. I’m leaving the recipe as is because I know so many of you love it as written!
Need to omit the eggs? I’ve heard from other commenters that flax eggs/chia eggs work well as replacements for the eggs. One commenter even said the bread turned out well when she forgot the eggs!
Want to make muffins? Check out my healthy banana muffins, which are a riff on this banana bread!