Ingredients
| 1 cup | (250 ml) | flour |
| 3/4 tsp | (3 ml) | baking soda |
| 1/4 tsp | (1 ml) | salt |
| 1 cup | (250 ml) | sugar |
| 1/2 cup | (125 ml) | butter, softened |
| 1/3 cup | (75 ml) | buttermilk |
| 1 tsp | (5 ml) | vanilla |
| 1 | (large) | egg |
| 1 | (large) | egg yolk |
| 1/3 cup | (75 ml) | dried cranberries |
| 1/2 cup | (125 ml) | pumpkin seeds |
| 3 | (large) | bananas, peeled and mashed |
Directions
- Pre-heat oven to 350 degrees. Grease/butter loaf pan and set aside.
- In a large bowl, mix together flour, salt, baking soda, pumpkin seeds, and dried cranberries and set aside.
- In a medium bowl, cream together, sugar, butter, buttermilk, egg and vanilla.
- Pour wet ingredients over dry and mix until combined.
- Add mashed bananas to mixture and mix until combined.
- Pour batter into loaf pan and bake for 60-70 minutes or until a skewer comes out clean.
- Cool for 5 minutes, then turn loaf out of pan on to a cooling rack.