I first tried seeded banana bread at a popular brunch spot, and sought to replicate it at home using my favorite banana bread recipe, from Food.com, as a starting point. I replaced butter with olive oil and threw in some mini dark chocolate chips. Just before baking, I sprinkled the batter with a medley of poppy seeds, black sesame seeds, and white sesame seeds. The seeds lend a delightful crunch to this extremely light, moist, one-bowl variation on a classic quick bread.
Seeded Chocolate Chip Banana Bread
1⁄2 cup olive oil
1 cup granulated sugar
3 very ripe bananas, finely mashed
1⁄2 teaspoon vanilla
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups all-purpose flour
½ cup semi-sweet mini chocolate chips
⅓ cup black sesame, white sesame, and poppy seeds
1. Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper.
2. In a small bowl, combine poppy seeds, black sesame seeds, and white sesame seeds; use whatever amount of each seed you desire, as long as the total equals 1/3 cup. Set aside.
3. In a large bowl, using a wooden spoon or a handheld electric mixer, mix together olive oil and sugar. Stir in eggs, mashed bananas, and vanilla until well combined.
4. Add salt and baking soda. Stir in flour until just combined. Mix in chocolate chips.
5. Pour batter into prepared loaf pan. Sprinkle seed mixture evenly over the surface of the batter. Bake for around 55 minutes, or until a fork or cake tester inserted in the middle of the batter comes out mostly clean; a little batter may stick to the fork, but the bread will continue cooking as it cools.
6. Let cool fully in loaf pan, and then slice. Store leftovers in tinfoil or an airtight container at room temperature.