SPREAD LOVE

Why Make This Recipe

Pumpkin Banana Bread is a delicious way to combine the flavors of fall with the sweetness of ripe bananas. It’s moist, comforting, and perfect for breakfast or an afternoon snack. The addition of pumpkin not only enhances the flavor but also adds moisture, making this bread incredibly soft and enjoyable. Plus, it’s an easy recipe that can be made with simple ingredients you may already have on hand.

How to Make Pumpkin Banana Bread

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

Directions:

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.
Then whisk in the pumpkin puree, bananas, and vanilla. The mixture may look a little coagulated, but that’s okay.
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 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. If you want a thicker glaze, add more powdered sugar.
Pour the glaze all over the cooled banana bread.
Optional: sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!

How to Serve Pumpkin Banana Bread

Pumpkin Banana Bread is best served warm or at room temperature. You can enjoy it plain, or spread some butter on top for extra flavor. It’s also great with a cup of coffee or tea, making it a perfect treat for breakfast or a cozy afternoon snack.

How to Store Pumpkin Banana Bread

To store Pumpkin Banana Bread, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days. For longer storage, you can keep it in the refrigerator for up to a week or freeze it for up to three months. When freezing, make sure to wrap it well to prevent freezer burn.

Tips to Make Pumpkin Banana Bread

Use overripe bananas for the best sweetness and moisture.
Make sure to measure the flour properly by spooning it into the measuring cup and leveling it off, as too much flour can make the bread dense.
Don’t overmix the batter; mix just until the ingredients are combined for a light and fluffy texture.
Feel free to add nuts or chocolate chips to the batter for extra flavor and texture.

Variation

You can customize your Pumpkin Banana Bread by adding ingredients like chopped walnuts or pecans, chocolate chips, or even dried cranberries for a tart twist. You can also replace the maple glaze with a simple dusting of powdered sugar or a cream cheese frosting for a richer taste.

FAQs

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can use fresh pumpkin. Just make sure it’s cooked and pureed until smooth.

Q: How do I know when the bread is done baking?
A: Insert a toothpick in the center; if it comes out clean, the bread is done.

Q: Can I make this in mini loaf pans?
A: Yes, you can divide the batter into mini loaf pans. Adjust the baking time to about 30-40 minutes, checking for doneness with a toothpick.

Whether you’re enjoying a slice yourself or sharing it with friends, Pumpkin Banana Bread is sure to please everyone with its delightful taste and cozy aroma!