Pumpkin Banana Bread is the ultimate fall-inspired treat that combines the moistness of overripe bananas with the warm spices of pumpkin pie. Perfect for breakfast, a snack, or even dessert, this delightful loaf is sure to warm your kitchen and brighten your day. With its rich flavors and soft texture, it’s easy to see why this recipe has become a family favorite. Get ready to indulge in every slice of this delicious Pumpkin Banana Bread!
Ingredients
- 1/2 cup unsalted butter, softened (113g)
- 1 cup dark brown sugar, packed (200g)
- 2 large eggs
- 1 cup 100% pumpkin puree (240g)
- 3 overripe bananas, ~1 cup mashed (about 3 medium bananas, 240g)
- 1 tsp. vanilla extract (5ml)
- 2 cups all-purpose flour, spooned and leveled (240g)
- 2 tsp. pumpkin pie spice (10g)
- 1 tsp. baking soda (5g)
- 1 tsp. salt (6g)
- 1/4 tsp. cinnamon (1g)
- 4 tbsp. salted butter (56g)
- 1/3 cup pure maple syrup (80ml)
- 1 1/2 cups powdered sugar, sifted (180g)
- 1 tsp. vanilla extract (5ml)
- Pinch of salt
Directions
- Preheat the oven to 350°F (175°C). Grease a light-colored 9×5 inch (23×13 cm) baking pan with softened butter and sprinkle an even layer of flour around the pan, shaking out any excess flour. Alternatively, line with parchment paper. Set aside.
- In a mixing bowl, beat the softened butter and dark brown sugar together until creamy.
- Add in the eggs and beat until combined.
- Then whisk in the pumpkin puree, mashed bananas, and vanilla. It will look a little coagulated at this point; that’s okay!
- Add the dry ingredients (flour, pumpkin pie spice, baking soda, salt, and cinnamon) to the wet ingredients and fold together just until combined. The batter will be thick.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out the bread onto a wire rack to cool completely.
- For the maple glaze: melt the salted butter and maple syrup in the microwave in 30-second intervals until melted.
- Then add the powdered sugar, vanilla, and pinch of salt. Whisk until smooth. If you desire a thicker glaze, add more powdered sugar.
- Once the bread is completely cooled, pour the glaze all over it.
- Optional: sprinkle a little sugar and pumpkin pie spice on top.
- Slice and enjoy!
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Servings: About 10 slices
Nutrition Info (per slice): Approximately 180 calories, 5g protein, 30g carbohydrates, 7g fat, 15g sugar
How to serve
Pumpkin Banana Bread can be enjoyed in various ways! Serve it warm with a pat of butter for a rich breakfast treat, or enjoy it as a snack with a cup of coffee or tea. This bread also makes for a delicious dessert when paired with a scoop of vanilla ice cream. Consider garnishing your slices with chopped nuts or a sprinkle of cinnamon for added flavor and texture. It’s a versatile loaf that can be tailored to your personal preferences!
FAQs
1. Can I use other types of sugar instead of dark brown sugar?
Yes, you can substitute light brown sugar or granulated sugar, but dark brown sugar adds a richer flavor and moisture to the bread.
2. How do I store Pumpkin Banana Bread?
Store the bread at room temperature in an airtight container for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for up to 3 months.
3. Can I make this recipe vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use vegan butter and plant-based milk instead of regular butter and milk in the glaze.