Hearty Seed & Walnut Banana Bread
Easy Hearty Seed & Walnut Banana Bread Recipe. Because this recipe includes calorie-dense additions like walnuts, sunflower seeds, and poppy seeds, it will be higher in energy than a standard banana bread. Incredible recipe! The mix of textures is spot on, and it’s become my favorite travel fuel. Perfect for anyone looking for a nutrient-dense, packable treat for hiking or camping trips.
The addition of Greek yogurt and oat milk keeps it so moist, and the texture from the sunflower seeds and poppy seeds is perfect. This has become my go-to snack for long days outside—it holds up beautifully in a pack
Hearty Seed & Walnut Banana Bread
4
servings15
minutes55
minutes225
kcalDiscover the ultimate healthy banana bread recipe packed with nutrient-rich walnuts, sunflower seeds, and poppy seeds. This moist, Greek yogurt-based loaf is the perfect protein-packed snack or breakfast for active lifestyles. Easy to bake and delicious, get the full recipe today!
Ingredients
2 cups all-purpose flour (or a 50/50 mix with whole wheat for more depth)
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder,
2 tbsp poppy seeds
2 ripe bananas
1/2 cup unsalted butter, melted and cooled
1/2 cup brown sugar
1/4 cup honey
2 large eggs, room temperature
1/4 cup Greek yogurt
1/4 cup oat milk
1 tsp vanilla extract
1/2 cup walnuts, roughly chopped
/3 cup raw sunflower seeds
Directions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Mix Dry: In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds.
- Mix Wet: In a large bowl, whisk the melted butter, brown sugar, and honey until smooth. Add the eggs one at a time, followed by the Greek yogurt, oat milk, and vanilla. Stir in the mashed bananas.
- Combine: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until just combined (a few streaks of flour are fine; overmixing makes the bread tough).
- Fold: Gently fold in the chopped walnuts and sunflower seeds.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toast the Seeds: For extra depth of flavor, lightly toast the sunflower seeds in a dry pan over medium heat for 3–4 minutes until fragrant before adding them to the batter.
- This bread keeps very well in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.
