{"id":848,"date":"2013-02-14T19:28:00","date_gmt":"2013-02-14T19:28:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/buttermilk-banana-bread-with-sunflower-seeds\/"},"modified":"2018-05-22T04:24:41","modified_gmt":"2018-05-22T04:24:41","slug":"buttermilk-banana-bread-with-sunflower-seeds","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2013\/02\/buttermilk-banana-bread-with-sunflower-seeds.html","title":{"rendered":"Buttermilk Banana Bread with Sunflower Seeds"},"content":{"rendered":"<p><a href=\"https:\/\/i2.wp.com\/1.bp.blogspot.com\/-RUkXvbIXW00\/UQDRUQVGr8I\/AAAAAAAABVo\/1KLuquNJ288\/s1600\/banana-bread-sunflower-seeds.jpg\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"><img border=\"0\" src=\"https:\/\/i2.wp.com\/1.bp.blogspot.com\/-RUkXvbIXW00\/UQDRUQVGr8I\/AAAAAAAABVo\/1KLuquNJ288\/s1600\/banana-bread-sunflower-seeds.jpg?w=1200\" data-recalc-dims=\"1\" \/><\/a>Sunflower seeds may not be the first thing that comes to mind when making banana bread, but they give a rich, nutty flavor when they are added to the batter. I love the combination, and while my kids thumb their noses to pecans or walnuts in banana bread, they&#8217;ll devour the same bread with sunflower seeds simply because of the novelty of it. Check the labels to be sure they are the unsalted variety. <\/p>\n<p>This recipe makes an even-textured quick bread, and will produce one large loaf or 8 to 10 mini loaves. See baking times below, and adjust the baking time when using larger or smaller sized baking pans. <\/p>\n<p><b>Buttermilk Banana Bread with Sunflower Seeds<\/b><\/p>\n<p><i>Ingredients:<\/i> <\/p>\n<ul>\n<li>1\/4 cup&nbsp;buttermilk <\/li>\n<li>1 teaspoon baking soda <\/li>\n<li>1\/2 cup shortening <\/li>\n<li>1\/2 cup sugar <\/li>\n<li>1\/2 cup packed light brown sugar <\/li>\n<li>1 cup ripe bananas, smashed <\/li>\n<li>2 cups all-purpose flour <\/li>\n<li>1 teaspoon baking powder <\/li>\n<li>1\/2 teaspoon salt <\/li>\n<li>2 large eggs<\/li>\n<li>1\/4 cup sunflower seeds, unsalted <\/li>\n<\/ul>\n<p><i>Procedure:<\/i> <\/p>\n<ol>\n<li>Preheat oven to 350 degrees. Grease the loaf pans. <\/li>\n<li>Mix together the buttermilk and baking soda. Reserve. The mixture will rise so a container larger than 1\/2 cup capacity will be necessary. <\/li>\n<li>In a mixing bowl, stir the flour, baking powder and salt together. Set aside. <\/li>\n<li>Cream the shortening, sugar and brown sugar together until smooth and creamy. <\/li>\n<li>Add in the bananas and mix until well incorporated. Add in the eggs, scraping well after each addition.<\/li>\n<li>Add in half of the dry ingredients and mix until incorporated. Add in the buttermilk and scrape the bottom well,&nbsp;and then the rest of the dry ingredients.<\/li>\n<li>Stir in the sunflower seeds. <\/li>\n<li>Spoon the banana bread batter into the prepared pan(s). <\/li>\n<li>Bake about 25 minutes for the mini loaves or about 55 minutes for a large loaf. The tops should be browned and the centers will test done.<\/li>\n<li>Remove from the oven and allow to cool for 5 minutes before turning out onto a cooling rack. Serve warm or cooled. <\/li>\n<\/ol>\n<p>Note: Mini loaves make a great lunch box addition.<\/p>\n<p><img src=\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-XBLHwJWHVIQ\/T8vLX-IiOLI\/AAAAAAAABC8\/T7kxnn0alZY\/s1600\/renee-shelton.gif?w=1200\" data-recalc-dims=\"1\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sunflower seeds may not be the first thing that comes to mind when making banana bread, but they give a rich, nutty flavor when they are added to the batter. I love the combination, and while my kids thumb their noses to pecans or walnuts&nbsp;<a class=\"read-more\" href=\"https:\/\/www.pastrysampler.com\/blog\/2013\/02\/buttermilk-banana-bread-with-sunflower-seeds.html\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[316],"tags":[10],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-dG","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/848"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=848"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/848\/revisions"}],"predecessor-version":[{"id":1417,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/848\/revisions\/1417"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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