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Banana Pumpkin Seed Cake



Ingredients:


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.