Honey Glazed Pumpkin Banana Bread

Name: Honey Glazed Pumpkin Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves
Ingredients: PUMPKIN BANANA BREAD:; 3 1/3 cups all-purpose flour; 2 tsp baking soda; 1 1/2 tsp salt; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 2 cups granulated sugar; 2/3 cup vegetable oil; 4 eggs; 2/3 cup water; 1 15 ounce Can Pumpkin; 1/2 cup mashed ripe bananas; 2 Tbsp crystallized ginger; 2 Tbsp walnuts; HONEY GLAZE:; 2 Tbsp butter; 1/4 cup honey; 1 cup powdered sugar; 1 tsp milk

User Reviews

4.5

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
2 loaves
Course
Bread, Others

Honey Glazed Pumpkin Banana Bread

Dominic Jacobs

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This pumpkin banana bread makes for the ultimate Fall treat with it's light texture, great Fall flavors, and a drizzle of sweet honey glaze!

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Ingredients

Servings

PUMPKIN BANANA BREAD:
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups granulated sugar
2/3 cup vegetable oil
4 eggs
2/3 cup water
1 15 ounce Can Pumpkin
1/2 cup mashed ripe bananas 1-2 bananas
2 Tbsp crystallized ginger finely chopped
2 Tbsp walnuts chopped
HONEY GLAZE:
2 Tbsp butter softened
1/4 cup honey
1 cup powdered sugar
1 tsp milk

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Instructions

Preheat oven to 350 degrees F. Spray bottoms and sides of two 9x5" loaf pans and set aside. Alternatively, line loaf pans with parchment paper instead of spraying them.
To a medium mixing bowl, add flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
In the bowl of a stand mixer (or large mixing bowl), add sugar and vegetable oil and beat until combined. Add eggs, one at a time, beating after each addition.
Add half the flour mixture, beating on LOW speed. As it's mixing, pour in 1/3 cup of the water.
Add the remaining flour mixture, beating on LOW, and beat in remaining 1/3 cup of water. Beat until JUST combined and no large flour streaks remain.
Add pumpkin and mashed bananas and stir together with a wooden spoon.
Divide batter evenly between the two loaf pans, spreading into even layers.
Bake at 350 for 50-55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Place pans on wire cooling racks for 10 minutes. Remove bread from pans, and let cool completely on cooling racks.
While bread is cooling, make the honey glaze.
Add butter and honey to a mixing bowl and beat with a mixer or sturdy whisk. Once combined, beat in powdered sugar. Add milk and beat until thick and glossy.
If serving right away, drizzled glaze over the cooled bread, then sprinkle with crystallized ginger and chopped walnuts.
To eat at a later time, wrap cooled loaves in plastic wrap.
When ready to eat, drizzle loaves with glaze, sprinkle with ginger and walnuts, and serve.

Notes

Recipe adapted slightly from Better Homes and Gardens2. To Freeze: Cool loaves completely, then wrap tightly in plastic wrap. Place wrapped loaves in resealable plastic bags and freeze for 3-6 months. To thaw, place wrapped loaves in the refrigerator overnight, then drizzle with glaze and garnish.