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Banana Seed Bread Recipe

Cookstr
Course: Dessert, Snack
Total Time: Under 4 Hours
Skill Level: Moderate
Cost: Moderate
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Banana Seed Bread

Photo by: Mark Shapiro

The combination of sorghum and bean flour really enhances the banana flavor of this loaf. Serve it for dessert or with a slice of old Cheddar for lunch.

Yield: Makes 1 loaf

INGREDIENTS

For the bread machine method:

  • 1 cup (250 mL) whole bean flour
  • 1 cup (250 mL) sorghum flour
  • ¼ cup (50 mL) tapioca starch
  • ¼ cup (50 mL) packed brown sugar
  • 2½ tsp (12 mL) xanthan gum
  • 1 tbsp (15 mL) bread machine or instant yeast
  • 1¼ tsp (6 mL) salt
  • ½ cup (125 mL) sunflower seeds (see Notes)
  • ¾ cup (175 mL) water
  • 1 cup (250 mL) mashed banana
  • 1 tsp (5 mL) cider vinegar
  • ¼ cup (50 mL) vegetable oil
  • 2 eggs

For the mixer method:

  • ¾ cup (175 mL) whole bean flour
  • ¾ cup (175 mL) sorghum flour
  • ¼ cup (50 mL) tapioca starch
  • ¼ cup (50 mL) packed brown sugar
  • 2 tsp (10 mL) xanthan gum
  • 1 tbsp (15 mL) bread machine or instant yeast
  • 1 tsp (5 mL) salt
  • ½ cup (125 mL) sunflower seeds (see Notes)
  • ½ cup (125 mL) water
  • ¾ cup (175 mL) mashed banana
  • 1 tsp (5 mL) cider vinegar
  • 3 tbsp (45 mL) vegetable oil
  • 2 eggs

Equipment:

  • 9-by 5-inch (2 L) loaf pan, lightly greased

Directions

Bread Machine Method:

1. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, brown sugar, xanthan gum, yeast, salt and sunflower seeds. Mix well and set aside.

2. Pour water, banana, vinegar and oil into the bread machine baking pan. Add eggs.

3. Select the Rapid 2-Hour Basic Cycle. Allow the liquids to mix until combined. Gradually add the dry ingredients as the bread machine is mixing. Scrape with a rubber spatula while adding the dry ingredients. Try to incorporate all the dry ingredients within 1 to 2 minutes. When mixing and kneading are complete, leaving the bread pan in the bread machine, remove the kneading blade. Allow the bread machine to complete the cycle.

Mixer Method:

1. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, brown sugar, xanthan gum, yeast, salt and sunflower seeds. Mix well and set aside.

2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, banana, vinegar, oil and eggs until well blended.

3. With the mixer on lowest speed, slowly add the dry ingredients to the banana mixture until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.

4. Spoon into prepared pan (see Notes). Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes or until the dough has risen to the top of the pan. Meanwhile, preheat oven to 350°F (180°C). Tent with foil and bake for 20 to 25 minutes. Remove foil and continue baking for 15 to 20 minutes more or until the loaf sounds hollow when tapped on the bottom.

Variation: Pumpkin seeds or chopped pecans can replace the sunflower seeds.

Notes

Use raw, unroasted, unsalted sunflower seeds. For a nuttier flavor, toast the sunflower seeds.


© 2003 Donna Washburn and Heather Butt
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

166kcal (8%)
19mg (2%)
1mg (2%)
12mcg RAE (0%)
200mg
22mg
5g
7g
2g
21g
35mg (12%)
212mg (9%)
1g (4%)
8g (12%)
1mg (6%)
FROM THE KITCHEN OF...

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