Name: Seeded Whole-Wheat Banana Bread
Yield: Makes one 8½×4½" loaf
Ingredients: ½ cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan; 1½ cups (6.4 oz./190 g) whole wheat flour, plus more for pan; ⅔ cup (135 g) plus 1 tablespoon sugar; ¼ cup (35 g) plus 2 teaspoons poppy seeds; ¼ cup (46 g) plus 2 teaspoons sesame seeds; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup mashed banana (from about 3 really ripe bananas); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped

Linda Pugliese

Lindsay Maitland Hunt, author of the cookbook Healthyish (no relation to our site!), writes: "I absolutely LOVE banana bread, but so often it’s as sweet as a cake and too oily. That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome. That’s the 'ish' in Healthyish."

Recipe notes