Discover the delightful world of baking with this “Healthyish” Seed-Topped Whole Wheat Banana Bread – a lighter, more wholesome take on a beloved classic. This recipe effortlessly combines the comforting sweetness of ripe bananas with the hearty goodness of whole wheat flour, all crowned with a satisfying crunch of nutritious seeds. It’s the perfect treat that feels indulgent without the guilt, making it an ideal choice for breakfast, a wholesome snack, or even a light dessert.

Baking delicious quick breads from scratch is a rewarding experience, and this particular banana bread recipe stands out for its balanced approach to health and flavor. Crafted with care to ensure a moist, flavorful crumb, and topped with a generous sprinkle of crunchy seeds, this loaf offers a guilt-free pleasure. The aroma alone will make your kitchen feel like a cozy haven, inviting everyone to enjoy a slice (or two!).

Seed-Topped Whole Wheat Banana Bread: A Wholesome Twist on a Classic

For those who cherish homemade baked goods but are always looking for ways to make them a little bit healthier, this Seed-Topped Whole Wheat Banana Bread is an absolute revelation. It takes the comforting essence of traditional banana bread and elevates it with whole wheat goodness and a delightful textural contrast from the seeds. My personal baking journey often involves tweaking recipes to suit diverse tastes, especially when it comes to ingredients like nuts and seeds.

In my household, I’m often the lone advocate for all things crunchy and seedy. My husband, Bill, has a distinct aversion to nuts, seeds, and even quick breads in general, while my daughter Katie is fine with quick breads but prefers to skip the seedy additions. This means that adapting recipes is key to ensuring everyone, including myself, gets to enjoy the fruits of my labor! Inspired by a recipe from Lindsay Maintland Hunt’s “Healthyish,” I decided to modify the original concept slightly. Instead of incorporating pecans, poppy seeds, and sesame seeds into the batter, I opted for a simple, yet incredibly satisfying, topping of pepitas (pumpkin seeds) and sunflower seeds.

This strategic placement of seeds ensures that those who enjoy them, like myself, get that wonderful crunch with every bite, while others can easily trim the crust if they prefer a seed-free experience. This approach guarantees that no one misses out on the incredible flavor of this wholesome banana bread. And yes, I happily volunteer for “quality control” on any discarded crusts – a small price to pay for family harmony and a delicious loaf!

The Art of Quick Bread Baking

Quick breads are a marvel in the baking world, offering homemade deliciousness with less fuss than their yeast-leavened counterparts. Unlike traditional breads that rely on yeast and require extensive kneading and proofing, quick breads get their lift from chemical leavening agents like baking soda or baking powder. This means they come together quickly, making them perfect for busy mornings or spontaneous baking sessions.

My kitchen sees a lot of quick bread action. They’re incredibly versatile and a fantastic way to use up ripe fruits or add a wholesome element to your diet. Pumpkin bread, for instance, is a consistent family favorite, especially during autumn. I often double the recipe to ensure each of my children has their own loaf to enjoy throughout the week. While classic pumpkin bread holds a special place, my personal go-to is any cranberry bread, with its tart berries offering a delightful contrast. Beyond that, apple bread and pear bread are also outstanding choices, each bringing their unique fruity essence to the table. And, of course, there’s the perennial favorite, banana bread. This particular Healthy Banana Bread recipe, with its whole wheat flour and seed topping, perfectly aligns with my desire for nourishing yet utterly delicious bakes.

Why Whole Wheat and Seeds?

Opting for whole wheat flour in your banana bread isn’t just a trend; it’s a choice that brings significant nutritional benefits and a wonderful depth of flavor. Unlike refined white flour, whole wheat flour retains the bran and germ of the wheat kernel, which are packed with fiber, vitamins, and minerals. This makes for a more nutrient-dense loaf that keeps you feeling fuller for longer and contributes to better digestive health. The subtle nutty flavor of whole wheat also complements the sweetness of bananas beautifully, creating a more complex and satisfying taste profile.

The addition of seeds further boosts the nutritional value and texture. Pepitas (pumpkin seeds) are little powerhouses of magnesium, zinc, and healthy fats, while sunflower seeds are excellent sources of Vitamin E and selenium. Both contribute a fantastic crunch and a delicate nutty flavor that enhances the overall experience of this banana bread. Sprinkling them on top rather than mixing them into the batter allows them to toast lightly, intensifying their flavor and ensuring every bite has that delightful textural contrast without compromising the moistness of the bread itself.

Essential Tools for Perfect Banana Bread

Having the right tools can make all the difference in your baking endeavors, ensuring consistent results and a more enjoyable process. For this Healthy Banana Bread, a few key items will elevate your baking game:

• Quality Loaf Pan: A reliable loaf pan is crucial. I highly recommend a non-stick 1 lb loaf pan. Its superior non-stick coating ensures that your banana bread slides out effortlessly, leaving you with a perfectly shaped loaf. Look for features like smooth, seamless corners for easy cleaning and square-rolled top edges that provide structural integrity and a secure grip. A good pan not only guarantees easy release but also promotes even baking for that golden-brown crust.
• Accurate Measuring Tools: Precision is paramount in baking. An easy-to-use stainless steel measuring cups and spoons set is indispensable. These durable tools often come with thoughtful designs, such as magnetic handles that keep them neatly stacked for organized storage, making them a joy to use and find in your utensil drawer.
• Reliable Oven Thermometer: Even the most advanced ovens can have temperature fluctuations. An accurate oven thermometer is a small investment that pays off immensely. It provides peace of mind by confirming your oven is at the exact temperature required, preventing over or under-baking. A good thermometer should stay securely in place and withstand the regular wear and tear of oven use.
• Non-Stick Cooling Rack: Once your banana bread comes out of the oven, proper cooling is essential to prevent a soggy bottom and to set its structure. A non-stick cooling and baking rack is incredibly versatile. Its two-layer, PFOA-free coating ensures no sticking, while the optimized wire pattern allows for 360° air circulation. This not only speeds up cooling but can also be used for even baking of cookies or other pastries. It’s a workhorse in any baker’s kitchen, ensuring your bread cools perfectly every time.

Baking Tips for the Best Healthy Banana Bread

Achieving a perfectly moist and flavorful banana bread is simple with a few key tips:

• Ripe Bananas are Key: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots or even entirely black peels. These bananas are naturally sweeter and mash more easily, contributing essential moisture. Don’t throw away overripe bananas; freeze them for future baking! Just defrost them overnight in the refrigerator before using.
• Don’t Overmix: When combining your wet and dry ingredients, mix just until they are incorporated. Overmixing develops the gluten in the flour, which can lead to a tough and chewy bread instead of a tender, moist one. A few lumps are perfectly fine!
• Check for Doneness: The best way to tell if your banana bread is baked through is to insert a wooden skewer or toothpick into the center of the loaf. It should come out with just a few moist crumbs attached, not wet batter. If it’s still wet, continue baking for a few more minutes and check again.
• Cool Properly: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps the bread firm up and prevents it from sticking. Cooling on a rack ensures air circulates around the entire loaf, preventing sogginess.
• Storage: Once completely cool, wrap your banana bread tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 3 days, or you can freeze it for longer storage (up to 3 months).

Seed-Topped Whole Wheat Banana Bread Recipe

This “Healthyish” Seed-Topped Whole Wheat Banana Bread is a delicious, lighter version of your typical quick bread.

Ingredients

• ⅔ cup plus 1 tablespoon sugar
• 2 teaspoons pepitas
• 2 teaspoons sunflower seeds
• 1 ½ cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup mashed banana (about 3 very ripe bananas)
• 2 eggs, at room temperature
• 1 teaspoon vanilla
• ½ cup oil (vegetable or canola oil recommended)

Instructions

1. Preheat oven to 350ºF (175ºC). Grease and flour an 8 ½ x 4 ½-inch baking pan.
2. In a small bowl, mix 1 tablespoon of sugar with the pepitas and sunflower seeds. Set aside.
3. In a medium bowl, whisk together the whole wheat flour, baking powder, and kosher salt.
4. In a large bowl, whisk together the mashed banana, eggs, vanilla, the remaining ⅔ cup sugar, and the ½ cup oil until well combined.
5. Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. Scrape the batter into the prepared baking pan and smooth the top with a spatula.
7. Evenly sprinkle the reserved seed mixture (with sugar) over the top of the batter.
8. Bake for 50–60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached.
9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

• I often keep overripe bananas in the freezer in a Ziploc bag. When I accumulate 3 or more, it’s a sign that it’s time to make some banana bread! Defrost them overnight in the refrigerator before using.
• This bread can be baked up to 3 days ahead of time. Wrap it tightly in plastic wrap and store at room temperature for best freshness.
• This recipe has been adapted from “Healthyish” by Lindsay Maintland Hunt.

Nutrition Information (Per Serving)

Yield: 12 slices

Serving Size: 1 slice

Amount Per Serving:

• Calories: 90
• Total Fat: 2g
• Saturated Fat: 0g
• Trans Fat: 0g
• Unsaturated Fat: 1g
• Cholesterol: 31mg
• Sodium: 209mg
• Carbohydrates: 17g
• Fiber: 2g
• Sugar: 3g
• Protein: 3g

More Delicious Banana Recipes You’ll Love

If you’re a fan of bananas, there’s a whole world of delightful recipes waiting to be explored. From quick treats to impressive desserts, bananas offer incredible versatility. Here are some other fantastic banana recipes to inspire your next baking adventure:

• Peanut Butter Banana Chocolate Chip Cookies from Mom on Timeout
• Banana Split Stuffed Strawberries from Spend with Pennies
• Bananas Foster
• Banana Coconut Sweet Bread from Cravings of a Lunatic
• Nutty Brown Butter Banana Bread
• Classic Hummingbird Cake (often featuring bananas!)
• Explore more Bread Recipes for endless baking inspiration!