Buttermilk Banana Bread with Sunflower Seeds
A Quick Bread That Has a Nutty Crunch and Tangy Flavor
May 15, 2009
This recipe is makes an even textured banana bread. Buttermilk and baking soda are allowed to sit together to help with leavening before adding to the batter. The two ingredients will rise when stirred so combine them in larger container than what the buttermilk was measured in (1 cup liquid measure works fine). The buttermilk also lends a little of its tangy flavor to the batter.
Sunflower seeds are added for a little crunch and flavor, and can be easily changed to suit individual tastes. Great substitutions for the unsalted sunflower seeds are finely chopped pecans, Brazil nuts or sliced almonds. The sunflower seeds give the bread a nice flavor and are appealing to children.
When baked in individual loaves, this quick bread makes a nice snack or lunchbox addition. It can also be served warm with frozen yogurt for a change-of-pace dessert. Alternately, slice and serve with Neufchatel cheese or jam for breakfast.
The recipe below makes 10 loaves using pans that are about 3 inches long. Adjust the baking time when using larger or smaller sized baking pans.
Buttermilk Banana Bread with Sunflower Seeds
Ingredients:
- 1/4 c low fat buttermilk
- 1 tsp baking soda
- 1/2 cup trans fat free shortening
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 cup ripe bananas, smashed
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup liquid egg substitute
- 1/4 cup sunflower seeds, unsalted
Procedure:
- Preheat oven to 350 degrees. Oil a loaf pan or individual loaf pans. This recipe makes 1 large loaf or 8 to 10 individual loaves, depending on the size of pan.
- Mix together the buttermilk and baking soda. Set aside until later. The mixture will rise so a container larger than 1/2 cup capacity will be necessary.
- In a mixing bowl, stir the flour, baking powder and salt together. Set aside.
- Cream the shortening, white sugar and brown sugar together until smooth and creamy.
- Add in the bananas and mix until well incorporated.
- Pour in the liquid egg substitute. Mix, stop the machine if electric mixer is used, or if by hand, stop mixing and scrape the bottom well.
- Add in half of the dry ingredients and mix until incorporated. Add in the buttermilk and combine well. Scrape the bottom well, and add the last half of the dry ingredients. Blend well.
- Stir in the sunflower seeds.
- Spoon the banana bread batter into the prepared pan(s).
- Bake about 25 minutes for the mini loaves or about 55 minutes for a large loaf, or bake the bread until the center is done when tested and the loaves are browned.
- Remove from the oven and allow to cool for 5 minutes before turning out onto a cooling rack. Serve warm or cooled.
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