Easy banana and pumpkin seed bread

    3 hours 5 min

    This banana and pumpkin seed bread is a lovely variation on the traditional banana bread, or chocolate chip banana bread. This recipe incorporates pumpkin seeds, which are nutritious, tasty and readily available in the autumn months. Wash this banana and pumpkin seed bread down with a hot cuppa.

    23 people made this

    Makes: 1 banana bread

    • 85g (3 oz) butter
    • 170g (6 oz) caster sugar
    • 2 eggs
    • 4 bananas, mashed
    • 200g (7 oz) self raising flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 110g (4 oz) toasted pumpkin seeds

    Prep:20min  ›  Cook:45min  ›  Extra time:2hr cooling  ›  Ready in:3hr5min 

    1. Preheat the oven to 180 C / Gas 4. Line a 450g (1 lb) loaf tin with baking parchment.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the mashed bananas. Fold in the dry ingredients then mix in the seeds. Pour the ingredients into the prepared loaf tin.
    3. Bake in the preheated oven for 45 minutes until a skewer inserted into the centre comes out clean.
    4. Allow to cool completely before turning the cake out of the tin. Slice and serve.


    As tempting as it is to keep opening the oven door to check on your lovely banana bread, try to only check on it within the last few minutes of baking time. Opening the oven door too early can cause the cake to sink in the middle.

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    Reviews in English (2)


    It was great! I used 3 bananas instead of four. (They were big bananas). Lovely moist loaf  -  26 Aug 2014


    best banana loaf ever!  -  11 Mar 2014