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Pumpkin Banana Bread

This moist Pumpkin Banana Bread is loaded with overripe bananas, pumpkin puree, warm Fall spices and topped with the best maple glaze. It is one of my favorite quick bread recipes and perfect for Autumn!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings: 10 slices
Calories: 327 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 1 cup 100% Pumpkin Puree
  • 3 overripe bananas, ~1 cup mashed
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour, spooned and leveled
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. cinnamon
For the maple glaze
  • 4 tbsp. salted butter
  • 1/3 cup pure maple syrup
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp. vanilla extract
  • pinch of salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Grease a light colored 9x5 inch 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.
  2. In a mixing bowl, beat the butter and brown sugar together until creamy.
  3. Add in the eggs and beat until combined.
  4. Then whisk in the pumpkin puree, bananas, and vanilla. It will look a little coagulated at this point, it's OK.
  5. Add the dry ingredients, fold together just until combined. Batter will be thick.
  6. Pour into the prepared pan.
  7. 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.
  8. For the maple glaze: melt the butter and maple syrup in the microwave in 30 second intervals until melted. Then add the powdered sugar, vanilla and salt. Whisk until smooth. Add more powdered sugar to make a thicker glaze. Pour glaze all over the cooled banana bread.
  9. Optional: sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!

Notes

  •  
  • This banana bread will last 4-5 days at room temperature.
  • To freeze: Cool the bread completely, wrap in plastic wrap or foil, and then store in an air tight freezer bag for up to 3 months. Thaw over night in the refrigerator, and before serving top the bread with the maple glaze.

Nutrition Information

Serving 1slice Calories 327kcal (16%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 50mg (17%) Sodium 495mg (21%) Potassium 160mg (5%) Fiber 2g (8%) Sugar 46g (92%) Vitamin C 1mg (1%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 327

% Daily Value*

Serving 1slice
Calories 327kcal 16%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 50mg 17%
Sodium 495mg 21%
Potassium 160mg 3%
Fiber 2g 8%
Sugar 46g 92%
Vitamin C 1mg 1%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.