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Woman's hands taking a slice of banana bread from the loaf.

Cozy Sunflower Seed Banana Bread

Vegan tahini banana bread with dates and seeds. This ultra healthy, grown up olive oil banana bread is packed with good stuff like whole wheat spelt flour and has a phenomenal texture.
Course Breakfast
Cuisine North American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Calories 296kcal


  • 300 grams whole spelt flour
  • 80 grams raw sunflower seeds plus extra for topping
  • 40 grams cup pepitas
  • 50 grams chia seeds
  • 60 grams semi-dried dates chopped
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon fresh-ground nutmeg*
  • 400 grams / 3 medium sized overripe bananas, mashed
  • 125 ml non-dairy milk oat or nut
  • 60 grams runny tahini
  • 60 ml olive oil
  • 60 ml maple syrup or honey
  • 1 teaspoon pure vanilla extract


  • Preheat your oven to 180°C (350°F) and grease a standard loaf tin (I use coconut oil).
  • In a large mixing bowl, whisk together the flour, seeds, baking powder, baking soda, salt, and spices. Add the chopped dates and stir to coat them in the flour mixture. Make a well in the centre of your dry ingredients.
  • In a shallow bowl, mash the bananas. Add the milk, tahini, olive oil, maple syrup, and vanilla. Use a fork to gently mix the wet ingredients together until incorporated.
  • Add the banana mixture to the large bowl and use a wooden spoon to stir until just combined and no streaks of flour remain.
  • Pour the batter into the prepared loaf tin and gently tap the tin on the counter to settle it. Leave the centre higher than the edges. Top the batter with another handful of sunflower seeds.
  • Place in on the middle rack in your oven and bake for 50-55 minutes, or until the loaf is golden and an inserted toothpick comes out clean. If your oven runs a little hot then make sure to check the bread at about the 40 minute mark.
  • Remove from the oven and let it cool in the tin on a cooling rack for ten minutes, then gently remove it and let it cool completely before storing. Eat at least one slice warm if you can. It keeps for 3-5 days on the counter, wrapped well, and may be frozen.


• It tastes better with a greased pan (extra fat, maybe?) but you can also line it if you prefer.
• If your tahini is quite hard, add an extra tablespoon or two of milk to make up for the lost moisture.
* Use 1/2 teaspoon of pre-ground nutmeg if you don't have whole.


Serving: 1g | Calories: 296kcal | Carbohydrates: 38g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 594mg | Fiber: 6g | Sugar: 14g