- 1/4 cup coconut oil
- 1/2 cup applesauce
- 2 large eggs
- 1/4 cup butter, melted and cooled
- 1/2 cup white sugar
- 1/2 cup raw sugar
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 2 bananas, mashed
- 1/2 cup sour cream
- 1 1/2 teaspoons baking soda
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup chopped roasted almonds
- 1/4 cup teff
- 1/4 cup poppy seeds
- 1/4 cup chia seeds
- 1/4 cup flax seeds
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans with the coconut oil.
- Beat applesauce, eggs, and butter together in a large bowl until smooth. Add white sugar, raw sugar, vanilla extract, and salt; mix well.
- Whisk bananas, sour cream, and baking soda together in a separate bowl until smooth; stir into the applesauce mixture until evenly combined.
- Gradually stir all-purpose flour, 1/4 cup at a time, into banana mixture until well mixed. Gradually stir whole wheat flour, 1/4 cup at a time, into banana-flour mixture until batter is well mixed. Fold almonds, teff, poppy seeds, chia seeds, and flax seeds into the batter. Pour batter into the prepared loaf pans.
- Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool bread in the pans for 15 minutes before transferring to a wire rack to cool, about 20 minutes.