Pumpkin Banana Bread with Browned Butter Frosting
User Reviews
4.6
24 reviews
Excellent
Pumpkin Banana Bread with Browned Butter Frosting
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This pumpkin banana bread is topped with a homemade browned butter frosting. It's super moist from the bananas, pumpkin, yogurt, and butter in the batter!
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Ingredients
Pumpkin Banana Bread
- ¼ cup unsalted butter melted (half of one stick)
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 5 to 6 ounces vanilla or plain yogurt one standard-sized small container; Greek-style preferred, or sour cream may be substituted; I use Chobani Vanilla
- 1 tablespoon vanilla extract
- 1 tablespoon unsulphered molasses optional
- 1 cup pumpkin puree*
- 1 cup mashed bananas about 1 1/2 large or 2 small bananas
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt optional and to taste
- ¼ teaspoon ground cloves
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking soda
Optional Mix-ins:
- ⅓ cup raisins shredded carrots, shredded coconut flakes, nuts, or chocolate chips
- one 3.4-ounce box vanilla instant pudding mix not Cook ‘n Serve**
Browned Butter Cream Cheese Frosting
- ¼ cup butter half of one stick
- 4 tablespoons cream cheese
- 1 ½ cups+ confectioners’ sugar sifted
- 2 teaspoons vanilla extract
- 1 tablespoons+ cream or milk optional and to taste
Instructions
- Make the Bread
- Preheat oven to 350F, then spray a 9-by-5-inch loaf pan with cooking spray and flour the pan; set aside.
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
- To the melted butter, add the sugars, egg, yogurt, vanilla, molasses, and stir or whisk to combine.
- Add pumpkin puree, bananas, and stir to incorporate.
- Add the optional add-ins and the dry pudding mix (Note: You are not making pudding; simply add the mix as a dry ingredient).
- Stir in the cinnamon, pumpkin pie spice, salt, and cloves.(All spices should be added to taste; if you like a heavier cinnamon or pumpkin-pie flavor, add more. If you don’t keep them all on hand, not a big deal; use what you do have)
- Add the flour and baking soda and stir until just combined, taking care not to over-mix or bread will become tough (this is a fairly thick batter).
- Pour batter into prepared pan(s) and bake for about 60 to 68 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. (If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 325F or tent the pan with foil in approximately the last 20 minutes of cooking).
- Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
- Store unfrosted bread in an airtight container at room temperature for up to 5 days or store frosted bread in the refrigerator for up to 5 days. Unfrosted bread can be frozen for up to 3 months.
- Make the Frosting
- You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt and inedible.
- Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn’t go from browned and nutty to burnt and inedible.
- Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes.
- Add the cream cheese, confectioners’ sugar, vanilla, and whisk to combine.
- Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.
- Drizzle or spread frosting over the top of the bread before slicing and serving; or slice, serve, and frost each piece individually. I prefer to use the frosting like butter and spread it liberally on the interior surface of a slice.
- Store extra frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Notes
- *I used Trader Joe’s pumpkin puree, which was thick, dense, and well-packed. If using another brand of pumpkin puree that is thinner, you may wish to increase the flour to 1 3/4 cups or slightly over, but at 1 2/3 cups flour my batter was already quite thick
- **You don’t have to use pudding mix, but it adds wonderful moisture and flavor to the bread. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.
Nutrition Information
Show Details
Serving
1
Calories
793kcal
(40%)
Carbohydrates
93g
(31%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Cholesterol
56mg
(19%)
Sodium
472mg
(20%)
Fiber
4g
(16%)
Sugar
65g
(130%)
Nutrition Facts
Serving: 19x5-inch loaf
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 793kcal | 40% |
| Carbohydrates | 93g | 31% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 472mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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