Pumpkin Banana Bread
This Pumpkin Banana Bread is the best of both fall baking worlds, with ripe mashed banana and pumpkin puree baked into one incredibly moist loaf, topped with a buttery pecan streusel and finished with a simple cinnamon glaze. Something about browned butter and pumpkin pie spice baking together in the oven makes a house smell like autumn, and I love slicing into this loaf while it's still a little warm. It's cozy enough for a slow weekend morning but easy enough to whip up any day you have a couple of overripe bananas sitting on the counter.
Servings: 10 servings
Ingredients
Streusel Topping
- 3 tablespoons unsalted butter, melted
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ½ cup chopped pecans
- ½ teaspoon cinnamon
- pinch salt
Pumpkin Banana Bread
- ½ cup unsalted butter, browned
- ¾ cup mashed bananas
- ½ cup pumpkin puree
- ½ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste or extract
- 1 and ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Cinnamon Glaze
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon cinnamon
- ¼ cup powdered sugar
- 2-3 tablespoons milk, any kind works
Instructions
Streusel Topping
- In a small bowl, use a fork to mix together the ingredients for the streusel topping to make a clumpy mixture. Set this in the refrigerator until ready to use.
Pumpkin Banana Bread
- In a light colored skillet brown the butter over medium heat and set aside to cool.
- Preheat oven to 350℉ and grease a loaf pan with butter and line with parchment paper leaving the sides longer so you can easily remove the bread after baking.
- Add the mashed banana, pumpkin puree, brown sugar, granulated sugar, egg and vanilla to a mixing bowl. Stir to thoroughly combine mixture. When butter has cooled to room temperature (we don't want to scramble the egg) stir the butter into the pumpkin mixture. Make sure to scrap all of the browned bits to get the best flavor!
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir this into the pumpkin mixture until no white streaks of flour remain.
- Pour the batter into the lined baking pan. Take the streusel topping and scatter all over the top of the batter using your fingers to break up any large clumps.
- Bake in preheated oven for 55-60 minutes or until a toothpick comes out clean or when checked with a thermometer the bread is around 195-200℉. Start checking your bread early because all ovens vary. If the top looks like it is getting to brown you can always tent with aluminum foil.
- Allow the bread to cool in the pan for a few minutes then gently, using the parchment as a handle, lift the bread out and place on a wire rack to cool. Cool completely before adding the glaze.
Cinnamon Glaze
- Mix together the butter, cinnamon, powdered sugar. Add the milk slowly until you reach the desired consistency to drizzle over the loaf.
- Slice the bread and serve.