Pumpkin Banana Bread with Vanilla Bean Glaze Recipe
User Reviews
5
Pumpkin Banana Bread with Vanilla Bean Glaze Recipe
Description
This Pumpkin Banana Bread with Vanilla Bean Glaze recipe combines mashed ripe bananas and pumpkin puree for a moist, tender loaf accented by ground cinnamon, vanilla extract, and a pinch of salt. Self-rising flour provides leavening while keeping the crumb soft. The batter is mixed until smooth and baked in two loaf pans for about 45 minutes, ensuring a fully cooked interior.
After baking, the bread is optionally topped with a glaze made by mixing confectioners' sugar, vanilla bean paste, heavy cream, and a pinch of salt. This glaze adds sweetness and a pronounced vanilla aroma, complementing the flavors in the bread without overpowering.
The bread slices well and suits breakfast tables, snack times, or casual dessert. It stores well covered at room temperature for up to a week and can be frozen wrapped tightly for up to four months. Thawing before slicing retains its moist texture.
Ingredients
- 3 banana very ripe and peeled
- 2 cups sugar
- 2 cups pumpkin puree
- 2 cups self-rising flour
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 /2 teaspoon ground cinnamon
- pinch kosher salt
Vanilla Bean Glaze Recipe
- 1 cup confectioners sugar
- 1 tablespoon vanilla bean paste
- 2 tablespoons heavy cream
- pinch kosher salt
Instructions
- Prep. Preheat the oven to 350º F. Prepare two loaf pans by greasing or spraying with baker's spray.
- Mix batter. bananas and sugar with electric mixer until well-blended. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth. Divide pumpkin banana bread batter between the two loaf pans.
- Bake. Bake until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
- Serve. Top with a vanilla bean glaze (optional), slice and serve.
Vanilla Bean Glaze
- Add all ingredients to a small bowl and stir until smooth. If too thick, add more heavy cream. If too thin, add more confectioner's sugar.
Notes
- This recipe makes two standard-sized loaves, suitable for sharing or freezing.
- Store the bread covered at room temperature for up to one week to maintain freshness.
- For longer storage, freeze the cooled loaves wrapped tightly in plastic wrap and foil for up to four months.
- To serve from frozen, thaw covered at room temperature before slicing to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 6mg | 0% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 2421IU | 48% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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