Description
A moist and comforting pumpkin banana bread that combines the flavors of fall with the sweetness of ripe bananas, perfect for breakfast or a snack.
Ingredients
Scale
- 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 with flour.
- In a mixing bowl, beat the butter and brown sugar together until creamy.
- Add the eggs and beat until combined.
- Whisk in the pumpkin puree, bananas, and vanilla.
- Add the dry ingredients and fold together until just combined.
- 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 onto a wire rack.
- For the maple glaze: melt the butter and maple syrup, then add powdered sugar, vanilla, and salt. Whisk until smooth.
- Pour the glaze over the cooled banana bread and sprinkle with sugar and pumpkin pie spice if desired.
Notes
Use overripe bananas for the best moisture and sweetness. Don’t overmix the batter to keep the bread fluffy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin bread, banana bread, fall recipes