Baked Pumpkin Seed and Banana Quick Bread
A moist quick bread enriched with ripe bananas and crunchy pumpkin seeds, perfect for breakfast or a wholesome snack. This american-inspired breakfast ready in about 75 minutes combines all-purpose flour, baking soda, ground cinnamon 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 "Plan a meal with the AI" 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.
Ingredients
- 3 medium, mashed (about 1 1/2 cups) ripe bananas
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup, melted unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup, plus 2 tbsp for topping raw pumpkin seeds
Instructions
- Step 1: Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
- 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.
- 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.
- 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.
- Step 5: Pour the batter into the prepared loaf pan and sprinkle the top with 2 tbsp raw pumpkin seeds for crunch.
- Step 6: Bake for 55-60 minutes until a toothpick inserted into the center comes out clean and the edges are golden.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Pumpkin Seed and Banana Quick Bread take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Baked Pumpkin Seed and Banana Quick Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Baked Pumpkin Seed and Banana Quick Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pumpkin Seed and Banana Quick Bread for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Pumpkin Seed and Banana Quick Bread?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
