Pumpkin Banana Bread
User Reviews
4.8
Pumpkin Banana Bread
Description
The Pumpkin Banana Bread starts with creaming unsalted butter and dark brown sugar, then adding eggs, pumpkin puree, mashed bananas, and vanilla extract. Mixing in dry ingredients including all-purpose flour, pumpkin pie spice, baking soda, salt, and cinnamon forms a thick batter that bakes into a moist loaf. The combination of pumpkin and ripe bananas provides moistness while the spices add warmth and complexity. Baking in a greased or parchment-lined pan at 350°F for about an hour yields a tender crumb with a mildly dense texture. Once cooled, a maple glaze made of butter, pure maple syrup, powdered sugar, and vanilla is drizzled over the top for added sweetness and richness.
This bread holds well at room temperature for several days and freezes well when wrapped properly. The maple glaze can be adjusted for thickness and adds a pleasant contrasting sweetness to the spiced bread. It’s a good choice when you want a seasonal bread featuring pumpkin and banana flavors together.
Ingredients
- 1/2 cup butter unsalted, softened
- 1 cup brown sugar dark; packed
- 2 large egg
- 1 cup pumpkin puree 100%
- 3 banana overripe, mashed (~1 cup
- 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. butter salted
- 1/3 cup pure maple syrup
- 1 1/2 cups powdered sugar sifted
- 1 tsp. vanilla extract
- salt pinch
Instructions
- 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.
- In a mixing bowl, beat the butter and brown sugar together until creamy.
- Add in the eggs and beat until combined.
- Then whisk in the pumpkin puree, bananas, and vanilla. It will look a little coagulated at this point, it's OK.
- Add the dry ingredients, fold together just until combined. Batter will be thick.
- Pour into the prepared pan.
- 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 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.
- Optional: sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!
Notes
- Store the bread 4-5 days at room temperature wrapped well to maintain moisture.
- Freeze by wrapping the fully cooled loaf in plastic wrap and foil; freeze up to 3 months, thaw in refrigerator overnight.
- Apply the maple glaze before serving to add flavor and moisture; adjust glaze thickness by adding more powdered sugar if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 327 kcal
% 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.
User Reviews
Overall Rating
4.8
You'll Also Love
