Description
This moist and flavorful Pumpkin Banana Bread combines the natural sweetness of ripe bananas with the rich earthiness of pumpkin puree and warm pumpkin pie spices. Topped with a luscious maple glaze, it makes a perfect seasonal treat for breakfast, snacks, or dessert.
Ingredients
Scale
Banana Bread
- 1/2 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup 100% pumpkin puree
- 3 overripe bananas, about 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
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
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a light-colored 9×5 inch baking pan with softened butter and sprinkle an even layer of flour, shaking out excess. Alternatively, line the pan with parchment paper. Set aside.
- Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and dark brown sugar until the mixture is creamy and smooth.
- Add Eggs: Add the two large eggs to the creamed butter and sugar. Beat until fully combined.
- Mix Wet Ingredients: Whisk in the pumpkin puree, mashed bananas, and vanilla extract. The mixture may appear slightly coagulated, which is normal.
- Incorporate Dry Ingredients: In a separate bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, salt, and cinnamon. Fold these dry ingredients into the wet batter just until combined. Be careful not to overmix; the batter will be thick.
- Bake the Bread: Pour the batter evenly into the prepared baking pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
- Prepare Maple Glaze: In a microwave-safe bowl, melt the salted butter and maple syrup together in 30-second intervals until fully melted. Stir in the powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth. Add more powdered sugar if a thicker consistency is desired.
- Glaze and Serve: Pour the maple glaze over the cooled pumpkin banana bread. Optionally, sprinkle a little extra sugar and pumpkin pie spice on top. Slice and enjoy!
Notes
- This banana bread will last 4-5 days stored at room temperature in an airtight container.
- To freeze: cool the bread completely, wrap in plastic wrap or foil, then place in an airtight freezer bag for up to 3 months.
- Thaw frozen bread overnight in the refrigerator before serving.
- Top with maple glaze only after bread is completely cooled to avoid melting the glaze.
Nutrition
- Serving Size: 1 slice (1/10th of bread with glaze)
- Calories: 310
- Sugar: 22g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
