Put ripe bananas to delicious use in this quick bread recipe that's studded with trail mix favorites like nuts, seeds, and dried fruit.

Tracey Benjamin


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Butter an 8×4-inch loaf pan. Line with parchment paper, extending parchment over two sides of pan. Lightly butter parchment.

  • In a bowl combine flours, baking soda, salt, and cinnamon.

  • In a large bowl stir together olive oil and brown sugar, breaking up any lumps. Add maple syrup and vanilla; stir until smooth. Add eggs, one at a time, stirring well after each. Stir in bananas. Add flour mixture, stirring until just combined. Stir in walnuts, cherries, sunflower kernels, and pepitas. Spoon batter into pan.

  • Bake 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack 10 minutes. Using parchment, lift bread out of pan. Remove parchment; let cool completely.


Refrigerate in plastic wrap up to 3 days or freeze in an airtight container up to 1 month.

Nutrition Facts

334 calories; 19 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 8 g monounsaturated fat; 31 mg cholesterol; 318 mg sodium. 253 mg potassium; 37 g carbohydrates; 3 g fiber; 21 g sugar; 6 g protein; 0 g trans fatty acid; 254 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 44 mg calcium; 2 mg iron;

Reviews (4)

20 Ratings
  • 5 star values: 16
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
This bread is so delicious I make it weekly! I bring a slice of it to work every day and feel like I'm eating something both healthy and delicious. I like to change up the dried fruits I put in it and it always turns out good. My husband is also addicted to it. :-)
Rating: 5 stars
Absolutely delicious!!!
Rating: 5 stars
This is now my signature banana bread recipe. I usually make about 16 muffins from it and bake them 18 or so minutes. I also cut the brown sugar to 1/2 cup loosely packed and 3 Tbsp. maple syrup- still plenty sweet. These muffins are crunchy and have such a full flavor that I¿m not sure I¿ll ever go back to my old recipe.
Rating: 1.0 stars
I'm very surprised that BH&G isn't professional enough to cite their sources. This recipe (and the photo) is lifted directly from Tracey Benjamin's site "Shutterbean" and I would thank this site to mention it. For shame!
Rating: Unrated
Tracey is listed as the editor on the backend and it will show in the future. BHG