Banana and sunflower seed loaf (wheat free) 

All of our kids love this delicious loaf, especially when it’s warm out the oven and served with a spread of butter. It’s also an easy way to include some sunflower seeds in their diet which are a high in fibre and a source of essential fatty acids.

banana slice

ALLERGENS: gluten, dairy, egg


1 3⁄4 cups whole meal spelt flour (approx. 220g)
1.5 teaspoons baking powder (We use Bob’s Red Mill Organic brand)
1⁄4 cup rapadura sugar
1⁄2 teaspoon ground cinnamon
2 heaped Tablespoons sunflower seeds
2 ripe bananas, peeled and mashed (about 250g)
80 – 100mls full cream milk
1 large banana, peeled and cut into thin slices lengthways


  1. Preheat oven to 175 degrees C.
  2. Grease and line your loaf tin.
  3. In a large bowl mix together the dry ingredients.
  4. Whisk together the eggs, butter, milk and vanilla.
  5. Add the mashed banana to the wet mix and whisk a bit more.
  6. Make a well (hole) in the centre of the dry mix and stir through the wet mix. Stir together 
thoroughly with a spatula,
  7. but do not over mix.
  8. Pour batter into greased and lined tin.
  9. Evenly distribute the long banana slices on top of the batter.

For a loaf bake for approximately 30 minutes. Check for doneness by making sure a skewer inserted comes out clean. 

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