Baked Pumpkin Seed and Banana Quick Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist quick bread enriched with ripe bananas and crunchy pumpkin seeds, perfect for breakfast or a wholesome snack. This American recipe, ready in about 75 minutes, combines ripe bananas, all-purpose flour, and baking soda into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 10, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 10 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
  2. Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
  3. Step 3: In a separate bowl, combine 3/4 cup granulated sugar, 1/3 cup melted unsalted butter, 2 large eggs, 1 tsp vanilla extract, and 1 1/2 cups mashed ripe bananas. Mix until smooth.
  4. Step 4: Stir the wet ingredients into the dry ingredients just until combined. Fold in 1/2 cup raw pumpkin seeds evenly through the batter.
  5. Step 5: Pour the batter into the prepared loaf pan and sprinkle the top with 2 tbsp raw pumpkin seeds for crunch.
  6. Step 6: Bake for 55-60 minutes until a toothpick inserted into the center comes out clean and the edges are golden.
  7. Step 7: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

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