Two weekends ago I had picked up a jar of the not-so-easy to find unsalted/unsweetened organic sunflower butter at VegFest in Seattle, from the company at a bargain price. My brother was asking for a homemade treat so I came up with this recipe to use up a huge bunch of bananas from Costco that went from green to overripe in a day. I doubled the recipe but have listed it for one loaf below. It is a dense bread, not overly sweet. A little butter on it and it is perfect!
Sunflower Banana Bread
- 1 cup dark brown sugar, packed
- 2/3 cup natural sunflower butter
- ½ cup liquid egg substitute or 2 eggs
- 1½ cups mashed ripe bananas
- 1/3 cup natural low-fat plain yogurt
- 1 2/3 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp kosher salt
- ½ cup raw sunflower seeds
Preheat the oven to 350°, spray a loaf pan with cooking spray.
In a large mixing bowl beat the sugar and sunflower butter until fluffy. Add the egg substitute in slowly and beat until blended, then add the bananas and yogurt. Stir in the remaining ingredients, then pour into the prepared pan. Bake for 1 hour to 1 hour 30 minutes, until a toothpick comes out clean in the center. Let cool a bit and then turn out onto a cooling rack.
Store tightly wrapped.