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Tahini Banana Bread with Sunflower Seeds

A delicious and nutritious twist on classic banana bread with nutty tahini and crunchy sunflower seeds, perfect for cozy breakfasts and healthy desserts.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 300 grams whole-grain spelt flour For a nutty flavor and wholesome goodness.
  • 80 grams raw sunflower seeds plus extra for topping Adds crunch and a nutritious punch.
  • 40 grams pumpkin seeds Adds a lovely green color and additional nutrition.
  • 50 grams chia seeds A great source of omega-3 fatty acids.
  • 1 tablespoon baking powder Helps the loaf rise beautifully.
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt Enhances all the flavors.
  • 2 teaspoons cinnamon One of the favorite spices.
  • 0.5 teaspoon fresh-ground nutmeg My favorite spice that makes everything better.
Wet ingredients
  • 60 grams semi-dried dates, chopped Adds natural sweetness.
  • 400 grams overripe bananas, mashed Use bananas that are spotty.
  • 120 ml non-dairy milk Almond or oat milk works well.
  • 60 grams runny tahini Adds a rich, nutty taste.
  • 60 ml olive oil Keeps the loaf moist.
  • 60 ml maple syrup or honey Sweetens and complements the flavors.
  • 1 teaspoon pure vanilla extract For that lovely warm aroma.

Method
 

Preparation
  1. Preheat your oven to 180 degrees C (350 degrees F) and line or grease a standard loaf tin with parchment paper.
  2. In a large mixing bowl, whisk together the spelt flour, sunflower seeds, pumpkin seeds, chia seeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Make a well in the center of the dry mixture.
  4. In a separate bowl, mash the overripe bananas until smooth and mix in the non-dairy milk, tahini, olive oil, maple syrup, and vanilla until fully incorporated.
  5. Pour the banana mixture into the well of dry ingredients, stirring until just combined.
  6. Pour the batter into the prepared loaf tin, gently tapping it against the countertop.
  7. Top with a handful of additional sunflower seeds.
Baking
  1. Bake for 50-55 minutes, or until the loaf is golden and a toothpick inserted comes out clean.
  2. Let it cool in the tin for about ten minutes before transferring to a cooling rack.
  3. Allow it to cool completely before slicing.

Notes

The loaf tastes even better the day after it’s baked. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.