Seeded Banana Bread


You guys know that I’m always looking for ways to be healthier, but until I read a cookbook recently, I didn’t realize I was “healthyish” instead. Healthyish is liking the good stuff, but also being totally open to making it a little better for your body and soul.

OXO sent me an awesome box of goodies – everything I needed to make a super solid seeded banana bread. I took some liberties with mine (like using swerve sweetener instead of sugar). I think you’ll really like it, but I included the full recipe for you down below so you don’t miss out on anything Healthyish has to offer!

I started out by using the Stainless Steel Measuring Cups and Spoons Set to measure out all of my wet and dry ingredients. The set keeps measuring cups and spoons together for storing. It’s an elegant yet functional measuring solution. The unique magnetic feature allows you to easily remove one Cup or Spoon at a time. This feature also keeps the Cups and Spoons neatly stacked together for storage.

I whisked everything together and then added my dry ingredients to form the batter. While things were mixing, I used the Chef’s Precision Oven Thermometer. It stays securely in place in a wide range of ovens and withstands the opening, closing, rotating and general wear and tear that comes with active oven use. It made me see how much impact on the temperature I had by opening and closing the oven door. It was a nice reminder to just let things bake! \

After the batter was done, I poured it into the Non-Stick Pro 1 lb Load Pan. It features smooth, seamless bottom corners for easy cleaning, and square-rolled top edges for structure, strength, durability and a secure grip when handling. When I tell you that not a thing sticks to this pan, I’m not lying. After letting the bread cool for a few minutes, I was able to turn the pan over, tap it a couple times and my bread slid right out on top of the  Non-Stick Pro Cooling and Baking Rack. The wire pattern is optimized for 360° air circulation, for quick cooling and even baking, so the bread cooled down in no time.

The thing I appreciated most about this recipe is that it was something I didn’t expect. No part of me would put sesame seeds into banana bread, but it really works, and it gives it a texture that’s really unforgettable.

There are so many recipes I can’t wait to try from this book, but I hope you enjoy this one!

Seeded Banana Bread

February 8, 2018

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  • 10m
  • 1h
  • 1h 10m
  • Baked Goods
  • 1 loaf


  • ½ cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup mashed banana (from about 3 really ripe bananas)
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ¼ cup (46 g) plus 2 teaspoons sesame seeds
  • ¼ cup (35 g) plus 2 teaspoons poppy seeds
  • ⅔ cup (135 g) plus 1 tablespoon sugar
  • 1 ½ cups (6.4 oz./190 g) whole wheat flour, plus more for pan
  • 1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped


  1. Preheat oven to 350º. Oil and flour an 8½x4½\" baking pan. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp. sesame seeds in a small bowl; set aside.
  2. Whisk baking powder, salt, and remaining 1½ cups flour, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium bowl.
  3. Whisk banana, eggs, vanilla, and remaining ⅔ cup sugar and ½ cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
  4. Bake bread until a tester inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar.
  5. Do Ahead: Bread can be baked 3 days ahead. Wrap tightly in plastic and store at room temperature.

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