1. Grease bottom and 1/2 inch up sides of a 13”x9”x2” baking pan. Set aside. Combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set 1/2 cup to the side. Into remaining mixture, add baking powder, baking soda, cinnamon, ginger, and cloves.
2. Peel the bananas and smash them well, until they are only slightly lumpy. Add the egg and beat to mix. Add the sour milk and combine well. Add this banana mixture to the dry ingredients all at once. Mix well.
3. Spoon batter into prepared pan. Stir the pumpkin seeds and walnuts into the reserved 1/2 cup of crumb mixture. Sprinkle atop batter. For an added touch, lightly sprinkle cinnamon over the crumbs. Bake in a 350°F oven for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 61 (27%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 22.3mg||7 %|
|Sodium 104mg||4 %|
|Potassium 126.7mg||3 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 39.9g|
|Protein 2.5g||4 %|
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Calories per serving: 228
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