About this recipe: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.
Makes: 1 banana bread
85g (3 oz) butter
170g (6 oz) caster sugar
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
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Preheat the oven to 180 C / Gas 4. Line a 450g (1 lb) loaf tin with baking parchment.
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.
Bake in the preheated oven for 45 minutes until a skewer inserted into the centre comes out clean.
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.