Description
A moist and flavorful bread combining pumpkin and bananas, perfect for snacking, breakfast, or dessert.
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
- 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
- Preheat the oven to 350°F. Grease a light-colored 9×5 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.
- Whisk in the pumpkin puree, bananas, and vanilla.
- Add the dry ingredients and fold together just until combined. The batter will be thick.
- Pour the batter into the prepared pan.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow it 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. Whisk in the powdered sugar, vanilla, and salt until smooth. Pour the glaze over the cooled banana bread.
- Optional: sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!
Notes
Use very ripe bananas for better flavor and moisture. Don’t overmix the batter for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American