Pumpkin Banana Bread

This moist Pumpkin Banana Bread is loaded with overripe bananas, pumpkin puree, warm Fall spices and topped with the best maple glaze. It is one of my favorite quick bread recipes and perfect for Autumn!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 55

Cooling time 10

Total Time 1 15

Servings slices

Calories 327kcal

Author Tawnie Graham of Kroll's Korner

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

For the maple glaze

4 tbsp. salted butter
1/3 cup pure maple syrup
1 1/2 cups powdered sugar
1 tsp. vanilla extract
pinch of salt

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a light colored 9x5 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.
1/2 cup unsalted butter, softened, 1 cup dark brown sugar, packed
Add in the eggs and beat until combined.
2 large eggs
Then whisk in the pumpkin puree, bananas, and vanilla. It will look a little coagulated at this point, it's OK.
1 cup 100% pumpkin puree, 3 overripe bananas, ~1 cup mashed, 1 tsp. vanilla extract
Add the dry ingredients, fold together just until combined. Batter will be thick.
2 cups all purpose flour, spooned and leveled, 2 tsp. pumpkin pie spice, 1 tsp. baking soda, 1 tsp. salt, 1/4 tsp. cinnamon
Pour 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. Add more powdered sugar to make a thicker glaze. Pour glaze all over the cooled banana bread.
4 tbsp. salted butter, 1/3 cup pure maple syrup, 1 1/2 cups powdered sugar, 1 tsp. vanilla extract, pinch of salt
Optional: sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!

Video

Notes

This banana bread will last 4-5 days at room temperature.

To freeze: Cool the bread completely, wrap in plastic wrap or foil, and then store in an air tight freezer bag for up to 3 months. Thaw over night in the refrigerator, and before serving top the bread with the maple glaze.

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