Sprouted multiseed banana loaf

Last month, I excitedly tweeted about a fantastic new banana loaf recipe I had just pulled out of the oven. I don’t often tease about upcoming recipes because, well, that’s just not nice. But I couldn’t help myself.

Let me explain.

A few days earlier, I was browsing through some of my favourite food blogs and came across an absolutely stunning post on Golubka. (If you haven’t visited that blog yet, you must go there. Now.) You see, I wasn’t necessarily looking for recipes to try out because, at that time, I felt like I really needed a break from the kitchen. I was essentially living vicariously through other people’s creations and bookmarking intriguing ideas to try after the holidays.

Have you ever come across a recipe that just screams “Make me!” That’s what this recipe did to me.

Sprouted Multiseed Banana Loaf | A Dash of Compassion

I started with the basic bread recipe and got to work soaking, sprouting and dehydrating. Rather than sticking to a basic savoury flavour, I decided to make a new version of my beloved banana bread by adding bananas, walnuts, cinnamon and a touch of agave nectar. And boy, was I happy with the outcome. It results in a crispy outer crust and a nice, moist banana bread-like centre. The sprinkle of seeds on top is also a must.

The best part about this bread recipe is that there’s no need for flour, yeast or sugar. I experimented with two versions, one baked and one dehydrated, and I must admit that I liked the texure and taste of the baked version much better. Dehydrating does work, but I could detect a subtle fishy flavour from the Irish moss, so you might want to add more spices or other flavours if you prefer to use that method. Or, make sure to thoroughly rinse your Irish moss several times before making it into a paste! Lesson learned.

Sprouted Multi-seed Banana Loaf | A Dash of Compassion

Also, feel free to use whatever seeds you have on hand for this recipe. It seems quite versatile. I made two mini loafs, but you can easily make one large loaf or several small buns (or even bagels!) if you prefer. Keep in mind that you may need to adjust the baking time though. Enjoy!

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Sprouted multiseed banana loaf

Yield: 1 loaf


  • 1 cup mixture of raw oat groats, buckwheat groats, amaranth and millet seeds, preferably sprouted (or just soaked overnight) and dehydrated
  • 1/2 cup flax seeds
  • 1 cup sunflower seeds, preferably sprouted and dehydrated
  • 1/4 cup sesame seeds
  • 1 cup psyllium husks
  • 1 tsp ground cinnamon
  • 1 tsp sea salt
  • 2 very ripe bananas, peeled (mine were previously frozen)
  • 1 cup water
  • 1/4 cup Irish moss paste (see instructions here)
  • 1/4 cup coconut oil, melted
  • 2 tbsp agave nectar
  • 1/4 cup chopped walnuts (optional)

Agave glaze:

  • 1 tbsp agave nectar
  • 1 tbsp water


  1. Preheat the oven to 350F and line a cookie sheet with parchment paper or Silpat. Set aside.
  2. Start by grinding the grains, flax seeds and sunflower seeds. I did it in batches using a spice grinder, but a high-speed blender will work, too.
  3. In a large bowl, combine the ground grains and seeds. Add the sesame seeds, psyllium husks, cinnamon and salt and whisk together.
  4. In a medium bowl, mash the bananas using a fork. Add the water, Irish moss paste, agave nectar and coconut oil and whisk until well combined and fairly smooth. (You can also do this step using a blender, if desired.)
  5. Pour the wet mixture in the dry mixture and mix to form a dough. You might want to use your hands at this point. Fold in the chopped walnuts.
  6. Transfer the dough to the prepared pan and shape into a loaf (I made two long, thin loafs).
  7. Make the agave glaze by whisking together the agave and water. Brush the glaze over the top of the loaf and sprinkle with a mixture of seeds.
  8. Bake the loaf at 350F for about one hour or until the loaf is golden and crispy to the touch. Allow to cool before slicing.

Basic bread recipe adapted from Golubka's recipe.



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12 Responses to “Sprouted multiseed banana loaf”

  1. Hannah — January 6, 2012 @ 5:43 pm

    Consider my mind blown! I love multi-grain bread, sprouted grain bread, seeded bread, the works- But I had never considered any of those in a sweet format. I can just picture how well the soft texture of the banana would work here.

    • Nicole — January 6, 2012 @ 9:07 pm

      Thanks, Hannah! This is not quite as sweet as regular banana bread, but it’s still delicious. I love bananas :)

  2. Ali Seiter — January 6, 2012 @ 10:11 pm

    Oh MAN, does this bread look absolutely scrumptious! I would love to make it, but never have any psyllium husks on hand. Do you have a possible substitution?

    • Nicole — January 7, 2012 @ 12:41 am

      Tricky question. The psyllium husks help give the bread volume, so I would suggest chia seeds as a possible substitution (add them to the liquid mixture and let sit for a few minutes). I can’t promise it will work though, since I haven’t tried it. Good luck!

  3. Angie@Angie's Recipesa — January 7, 2012 @ 12:37 am

    That looks HEAVENLY! Didn’t expect a banana loaf would have looked so gourmet and good!
    Have a great weekend!

  4. Megan — February 24, 2012 @ 1:44 pm

    How long did you leave it in the dehydrator when you prepared it that way?

    • Nicole — February 24, 2012 @ 3:01 pm

      I believe it took about 8 hours for a small half loaf. You’ll need to adjust the time depending on the size and shape of your own.

  5. CATHERINE — June 10, 2013 @ 5:16 am

    hi Nicole, first I want to tell you I like your blog!
    I will definitely give this bread a try, but I Wonder by which ingredient I could substitute the irish moss; is it supposed to replace eggs? Maybe some agar agar dilute in 1/4 cup of water? What do you think? Should the sprouted grains be dried or dehydrated so I can grind them into flour, or have grind them while wet into a paste?

    • Nicole — June 10, 2013 @ 7:44 pm

      Thanks, Catherine! I haven’t tried any substitutions for the Irish moss, but 2 flax eggs might work best (2 tbsp ground flax whisked with 1/4 cup water). The grains and seeds should ideally be sprouted and dehydrated. Or if you’re in a rush, you can use them raw without sprouting them. Either way, they should be dry when grinding into flour. Hope you enjoy the recipe!

  6. CATHERINE — June 10, 2013 @ 9:41 pm

    well, I used sprouted and dehydrated seeds, chia egg instead of irish moss, added hazelnuts and dried figs! It reminds me of Première Moisson’«tourte biologique» but even tastier ;)

    It’s so wholesome and nutritive, I will bring it for my fieldwork , deep into the woods of northern Québec, to sustain my little vegan self stuck into hunter’s paradise!

    • Nicole — June 11, 2013 @ 10:13 am

      I’m glad it worked out for you, Catherine! Your fieldwork sounds interesting!

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