Banana bread with mixed seeds and berries
I had a lot of leftover super ripe bananas this weekend, so I just knew I had to bake another batch of my favorite banana bread muffins + I wanted to experiment with a new banana bread recipe as well. I actually ended up just using my favorite banana bread recipe and then I added mixed seeds and berries as well for some extra flavor and texture, so delicious! I love to serve this as a healthified dessert, but it works great for breakfast as well, just add less honey and leave out the coconut sugar + only add half the coconut oil for an even healthier version.
Make sure you check out my other banana bread recipes right here!
3 large bananas, ripe with brown dots
1 deciliter (equals 0.4 cup) akacia honey
1/2 deciliter (equals 4 1/2 tablespoon) coconut oil
4 tablespoons skyr or greek yoghurt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pure vanilla powder
1/3 teaspoon seasalt
1 tablespoon coconut sugar
3 1/2 deciliter (equals 1.5 cup) buckwheat flour
1/2 deciliter (equals 0.6 cup) mixed seeds*
2 deciliter (equals 0.8 cup) mixed berries**
*I used a mix of sunflower seeds, pumpkin seeds, chia seeds, flax seeds and hemp seeds.
**I used a mix of black and red currants, blueberries, raspberries and blackberries.
Start by mashing the bananas with a fork. Add them to a bowl with the rest of the wet ingredients and mix everything together. Add the dry ingredients while stirring and make sure everything is well mixed together. Pour the batter into a bread tin, add a bit of seeds and berries for decoration if you’d like and bake it in a preheated oven at 175 c // 350 f for about 50 minutes until it is lightly golden and properly baked throughout (when a toothpick inserted into the center of the loaf comes out clean). And you are done! Easy peasy right? enjoy!