Banana and Walnut Cake
Banana Apple Cake
Banana Oatmeal Bread
Banana Pineapple Cake
Banana Buttermilk Loaf
Blueberry Banana Cake
Banana Lime Cake
Banana Butterscotch Cake
Banana Pecan Fudge Loaf
Banana Pumpkin Seed Cake
Chocolate Feijoa and Banana Bundt Cake
Chocolate Chip and Cherry Banana Bread
Espresso Chocolate Chip Banana Bread
Banana Chocolate Cinnamon Cake
Upside-down Caramelised Banana Cake
Cream Cheese Frosting
Chocolate Ganache Frosting
Passionfruit Cream
























Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player



Banana Pumpkin Seed Cake


2½ cups plain flour
1½ cups brown sugar
½ teaspoon salt
⅔ cup butter
2 teaspoons baking powder
½ teaspoons baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
3 mashed ripe bananas
1 egg
1⅓ cup buttermilk
¼ cup pumpkin seeds, shelled and chopped


Preheat oven to 350˚F (175˚C).

In a large bowl sift together flour, brown sugar and salt. Cut in butter and mix until resembling coarse crumbs.
Set ½ cup to the side.

Into remaining mixture, add baking powder, baking soda, cinnamon, ginger and cloves.

In a seperate bowl mix well the bananas and egg. Add buttermilk and combine well.

Add banana mixture to dry ingredients and mix together well.

Pour the batter into a greased 13 x 9 inch (33 x 22cm) cake pan.

Stir the pumpkin seeds into remaining ½ cup of crumb mixture and sprinkle on top of the cake batter.

Bake for 40-45 minutes or until skewer comes out clean.  

Leave in pan for 10 minutes before turning out onto a cooling rack.