• 20 Ratings

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
Source: Better Homes and Gardens

Gallery

Credit: Tracy Benjamin

Recipe Summary

hands-on:
20 mins
total:
4 hrs 30 mins (includes cooling)
Servings:
12
Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

Nutrition Facts

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

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
10/08/2018
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
08/12/2018
Absolutely delicious!!!
Rating: 5 stars
11/08/2018
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.
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Rating: 1.0 stars
06/07/2019
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
06/07/2019
Tracey is listed as the editor on the backend and it will show in the future. BHG
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