Pumpkin Banana Bread
This combination of pumpkin and banana bread is pure genius. The finished loaf ends up tasting a bit like caramel and cinnamon, with subtle undertones of autumn and friendship. A perfect loaf to share with neighbors, friends, and cute kids over breakfast. But not ex-boyfriends. They can eat crow. ;)
Ingredients
For the bread:
- 2 very ripe bananas
- 1 15 ounce can pumpkin puree
- 1 stick butter softened
- 1 1/2 cup brown sugar
- 3 eggs
- 2 tablespoons pumpkin pie spice
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350 degrees. Generously spray a large bread pan (or two medium-sized bread pans) with nonstick baking spray.
- In a stand mixer, beat together the bananas, pumpkin puress, butter, brown sugar, and eggs until very smooth. Toss in the spice, flour, baking powder, and salt. Beat until smooth again. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven, turn out onto a cooling rack, and allow to cool slightly before spooning icing on top.
- In a small bowl, whisk together the powdered sugar and maple syrup. Add just enough milk or cream to make the icing slightly runny. Use a spoon to drizzle the icing over the bread. Allow icing to harden before slicing into bread and indulging!