Pumpkin Banana Bread

Ingredients:

• 4 cups premium flour
• 2 teaspoons of baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 4 overripe bananas
• 4 large eggs
• 2 tbsp. sugar
• 1 can (425 g) canned pumpkin puree (about 1.5 cups)
• 1 cup vegetable oil
• 0.5 cup sour cream
• 2 tsp vanilla extract
• 6 tablespoons raw pumpkin seeds
• Special equipment: 2 bread pans measuring 22x12 cm.

Preparation:

1. Preheat oven to 350°F (175°C). Line two 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the long sides, then spray the paper with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, baking powder, and salt, distributing the ingredients evenly. Mash the bananas in a large bowl with a potato masher or fork until smooth, then add the eggs, sugar, pumpkin puree, oil, sour cream, and vanilla extract and mix until smooth. Add the flour mixture to the banana mixture and use a rubber spatula to combine (it's okay if some small lumps remain).
3. Divide the batter evenly between the two prepared loaf pans, smoothing the surface with a spatula. Sprinkle 3 tablespoons of pumpkin seeds over each loaf. Bake on the middle rack of the oven until a toothpick inserted into the center of each loaf comes out clean and the internal temperature reaches 95-96°C (205-207°F), 60-75 minutes.
4. Let the bread cool in the pans for 15 minutes, then remove the paper tabs and turn the bread out onto a wire rack. Cool completely on the rack, about 1.5 hours.