This Seedy Blueberry Banana Bread recipe is a great way to use up overly ripe bananas and to get a boost of fruit in your diet! It’s less sweet than most banana bread recipes making it an ideal choice for breakfast or an afternoon snack.
Not sure exactly what it is but it doesn’t take much for me to get the summer bummers – maybe it’s the expectation that summer is going to be only all day pool parties and caprese salads but usually by the time July hits, I start to crave cooler calm days. We headed up north to visit Wyatt’s parents a few weekends ago and disappoint rung throughout the house, from everyone but me, when rain hit on our boat day. It was merely sprinkling but that was enough to know that laying out in the sun was not going to be in our cards so I suggested we visit a nearby organic blueberry farm instead. I was nervous about how Wyatt’s family was going to react to spending their Saturday picking fruit but everyone ended up having a blast (the guys even turned it into a competition)! And wandering around the lush blueberry patch in the warm summer rain drizzle was exactly what I needed to refresh and get me out of my mood.
We picked over 22 pounds (!!!) of blueberries so I froze half of them and then made this Seedy Blueberry Banana Bread and a pie (recipe coming soon!) with my portion of the berries. What I really love about this banana bread recipe is that it’s not overly sweet so I don’t feel guilty about enjoying it for breakfast or as an afternoon snack. I think I may even try to cut the sugar down to 1/2 cup the next time I make this (I’ll make sure to update you here when I do).
It’s also pretty hands off to whip up and will only take about 10 minutes to make the batter and the rest of the time will spent letting it bake. Don’t believe me? Try it for yourself below…
This Seedy Blueberry Banana Bread recipe is a great way to use up overly ripe bananas and to get a boost of fruit in your diet! It's less sweet than most banana bread recipes making it an ideal choice for breakfast or an afternoon snack.
- 1 1/2 cups all-purpose flour
- 2 Tbsp + 2 tsp sesame seeds (black or regular)
- 2 Tbsp + 2 tsp poppy seeds
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup mashed bananas (about 3 medium ripe)
- 2 eggs
- 1/2 cup olive oil (you could use a neutral oil here too)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 Tbsp coarse sugar like demerara cane sugar (or more granulated sugar)
Preheat oven to 350 degrees and line a 8 inch loaf pan with parchment paper.
In a large mixing bowl, mix together 2 Tbsp sesame seeds, 2 Tbsp poppy seeds, granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and add the mashed bananas, eggs, oil, and vanilla extract. Whisk together the wet ingredients (it's okay if a little bit of the dry ingredients get in there) in the center until evenly mixed.
Once the wet ingredients are mixed, use a spatula to fold the dry ingredients into the wet ingredients just until combined. Fold in the blueberries and transfer to the prepared loaf pan.
In a small bowl, mix together the remaining 2 tsp sesame seeds, 2 tsp poppy seeds, and coarse sugar. Sprinkle evenly over the batter.
Bake for 50 minutes or until a toothpick comes out of the center clean and the seeds on the top are toasted. Let cool for 15 minutes before slicing and enjoying.