BY KRISTEN GARRIDO
Looking for a snack that’s nutritious and flavorful? This cinnamon pumpkin seed banana bread recipe makes a great breakfast, snack or dessert!
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Make sure your rack is set in the middle of the oven.
In a large mixing bowl, mash 3 ripe bananas with a fork or potato masher until smooth. They should have some lumps but be mostly mashed.
Pour in the melted butter and stir well. Add vanilla extract to the banana mixture and blend until smooth.
Sprinkle the baking soda and salt into the wet mixture. Then add 1 tsp of cinnamon into the mixture. Stir thoroughly to evenly distribute the spice for a warm, fall flavor.
Add 1/2 cup of sugar (or honey if you prefer a natural sweetener) to the bowl. Stir until everything is well mixed.
Stir in the pumpkin puree to the mashed bananas. This adds a rich fall flavor and keeps the bread moist. Then finish off with a handful of pumpkin seeds into the mix.
Gradually add the flour to the wet mixture, folding it in gently until fully combined. Be careful not to overmix the batter.
Pour the batter into your prepared loaf pan, spreading it evenly. You can pour into a pan coated in butter or covered with a baking sheet.
Sprinkle the remaining pumpkin seeds on top of the batter for a crunchy topping.
Place the loaf pan in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Once the bread is fully cooled, slice it into thick pieces. You can enjoy it warm or at room temperature.
Serve your bread as-is, or spread a bit of butter or cream cheese for an extra treat. It pairs perfectly with coffee or tea.
This delicious fall-inspired bread is great for any occasion and can easily be shared with friends and family.