Can you put pumpkin seeds in banana bread?

Yes, and they're one of the better things you can add. Pumpkin seeds bring a nutty crunch that plays against the soft crumb, and they never turn bitter like some nuts occasionally can. Scatter them over the batter as a topping the way this recipe does, or toast them until golden and fold up to a cup into the batter before baking.

Can you eat bananas and pumpkin seeds together?

Yes, and they're a really good pairing. Banana is sweet and fruity, while pepitas bring a nutty, slightly savory crunch that balances the sweet crumb. Nutritionally they complement each other too. Pumpkin seed kernels are one of the richest common sources of magnesium, with about 168mg per ounce, which is roughly 40% of the daily value, and they also supply zinc, iron, and about 8.5g of protein per ounce, per USDA FoodData Central. Bananas bring potassium, vitamin B6, and fiber. That's why the two turn up together constantly outside of baking, in smoothies, oatmeal, yogurt bowls, and granola. That said, this is a banana bread with butter and sugar in it, so it's a treat and not a health food. The seeds are a bonus rather than making it healthy.

Do I need to toast the pumpkin seeds first?

No. They toast on top of the loaf during the 45 to 50 minute bake. Start with raw hulled pepitas, since pre-roasted ones can sometimes over-brown by the time the loaves are done.

Can I use pumpkin puree instead of some of the banana?

Yes. Swap half the mashed banana for an equal amount of pumpkin puree and everything else stays the same, including the bake time.

Banana Bread with Pumpkin Seeds Recipe (Pumpkin Spice)

Description

This pumpkin seed banana bread is tender and almost cake-like, with warm pumpkin pie spice in the crumb and raw pepitas tossed in butter and coarse raw sugar on top, which toast into a sweet, crackly crunch as the loaves bake. There's no canned pumpkin in it, though you can swap half the mashed banana for pumpkin puree if you want the pumpkin flavor too.

Ingredients

For the Batter:

2 cups all-purpose flour (260g)*see notes for correctly measuring flour below
1 teaspoon baking soda (6g)
1 1/4 teaspoon Diamond Crystal kosher salt (4.5g)
2 teaspoons homemade pumpkin pie spice (or storebought), or more to taste (6g)
1/2 cup (1 stick) unsalted butter, room temperature (113g)
1 1/2 cups pure cane sugar (or granulated sugar) (300g)
3 large eggs, room temperature (150g)
2 teaspoons pure vanilla extract (8g)
1/2 cup buttermilk, room temperature (115g)*see notes for buttermilk substitute
1 1/3 cups (10.5 ounces) mashed overly ripe bananas (2 1/2 to 3 bananas) (300g)

Pumpkin Seed Crunch Topping:

1 cup raw hulled pumpkin seeds (pepitas) (150g)
2 tablespoons unsalted butter, melted (28g)
2 tablespoons coarse raw sugar (28g)
pinch of salt

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/176°C and prep the baking pans. Turn on the oven and generously butter two 8x4 loaf pans (or spray with non-stick cooking spray). Add about 1/2 cup of flour to one pan and turn the pan while tapping it to ensure the flour coats every surface well. Tap out the excess flour into the second loaf pan and repeat. Tap both pans well to remove excess flour, set aside.
Make the pumpkin seed crunch. Add the raw pumpkin seeds to a bowl with the melted butter, coarse raw sugar, and a pinch of salt and stir to combine, set aside.
Measure and whisk the dry ingredients. Whisk the dry ingredients together well to ensure everything is evenly distributed and set aside.
Cream the butter and sugar. Using a handheld mixer (or stand mixer fitted with paddle attachment), cream the butter and sugar together on medium speed until light and fluffy (about 3 minutes).
Add the eggs and vanilla. Crack 3 eggs into a small prep bowl and add the vanilla. With the mixer running on medium-low speed, add eggs one at a time waiting about 5 seconds in between each addition, blending just until the eggs are incorporated. The addition of all three eggs should take no longer than 15 seconds. Turn off the mixer.
Incorporate the flour mixture and buttermilk. Add about 1/2 of the flour mixture to the creamed mixture. Turn the mixer on low speed to gently incorporate the ingredients. With the mixer still on, add about 1/3 of the buttermilk, then add some more flour, then 1/3 more of the buttermilk, then add the last of the flour, ending with the last of the buttermilk. Turn off the mixer and gently stir the mixture with a rubber spatula to finish combining the ingredients.
Add the bananas. Add the mashed bananas and gently stir with a rubber spatula until everything is just combined. Divide the batter evenly between two loaf pans and tap the pans on the countertop about 10 times to remove any air bubbles from the batter. Top each loaf pan with equal amounts of pumpkin seed crunch.
Bake the banana bread. Place the loaf pans onto a baking tray in the oven on the middle rack and bake for 45 to 50 minutes, or until the tops are golden brown, the pumpkin seeds have toasted to a deep gold, and a toothpick comes out clean when poked directly into the middle of each loaf. Remove from the oven and allow the banana bread to cool for 15 minutes in the loaf pans, then gently remove the loaves and place them right-side-up onto a cooling rack to finish cooling to room temperature. When the loaves have completely cooled, slice and serve. Enjoy!

Notes

Measuring the flour. Flour weight shifts with humidity and with how much water a given flour absorbs. Use the scoop and level method: spoon or scoop flour into the measuring cup until it's heaped, then sweep the excess off with the straight back of a knife. Don't dip the cup into the bag, you'll pack in far more than the recipe wants. I use 00 flour when I'm in Italy.

No buttermilk? Make sour milk. Add 1 tablespoon (14g) freshly squeezed lemon juice to a measuring cup, then fill with whole milk to the 1/2 cup mark. Stir and let it rest on the counter at least 10 minutes before using.

More spice. The recipe is written for a warm, balanced amount. Push it to 3 teaspoons if you want the pumpkin pie spice forward.

Less sweet. Reduce the sugar to 1 cup (200g). The loaves bake the same and stay just as moist, they're simply less sweet.

Want the pumpkin flavor too? Swap half the mashed banana for an equal amount of pumpkin puree. Everything else stays the same, including the bake time.

If the tops brown before the centers set, tent the pans loosely with foil for the last 10 to 15 minutes. If your oven runs hot, drop the temperature by 15 to 25 degrees.

Storing and freezing. Cool the loaves completely first. Wrap in cling film and store in an airtight container on the counter up to 3 days, or in the refrigerator longer. To freeze, wrap in parchment and then cling film, place in an airtight freezer bag, and freeze up to 3 months. Thaw wrapped, overnight in the refrigerator or a couple of hours on the counter.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread, Breakfast + Brunch, Cakes + Tortes, Dessert, Desserts, Quickbreads
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 231
Sugar: 19g
Sodium: 195mg
Fat: 10.5g
Saturated Fat: 4.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1.2g
Protein: 5g
Cholesterol: 43mg