We’re celebrating Fall once again this week with this super simple and perfectly seasonal Pumpkin Banana Bread.
I met my girlfriend for coffee the other day and finally had my first pumpkin coffee of the season. I am a huge fan of anything and everything pumpkin flavored with a special affinity for pumpkin spice. I ordered a pumpkin spice latte and a pumpkin cheese muffin and was in total pumpkin heaven. My family was upset that I didn’t bring anything back for them so to make up for it, we made a Pumpkin Banana Bread for this week’s Mini Chef Mondays.
I had some one-on-one time with my oldest son this weekend so we took advantage of the time to work on this recipe together. My son handled the wet ingredients, like mashing the banana, cracking the eggs and adding the pumpkin puree.
While I handled the dry ingredients like the flour, sugar and baking soda. Together, we created a crumble of brown sugar, flour and butter to add to the top of the mixture before placing in the oven.
The prep work for this recipe is minimal with much of the time spent baking the bread in the oven.
After about 50 minutes, the house smelled so wonderful and the Pumpkin Banana Bread was ready.
We allowed it to cool before slicing it and enjoying. Want to know one of my favorite tips? I love to reheat a slice of the Pumpkin Banana Bread in a small skillet and brown it on both sides and then slather it with some butter. Talk about a delicious treat.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 very ripe, bananas, mashed well
- 3/4 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup milk
- 2 large eggs, beaten lightly
- 6 Tablespoons unsalted butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- Sugar crumble for topping
- Preheat the oven to 350°F. Grease a 9-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda and pumpkin pie spice. Set the mixture aside.
- In a separate medium bowl, whisk together the mashed bananas, pumpkin purée, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan then liberally sprinkle the with a sugar crumble (see below).
- Bake the bread for about 55 minutes or until a toothpick inserted comes out clean. Allow to cool, slice and serve.
- For sugar crumble topping: Combine 1/3 cup packed brown sugar, 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon and 1 tablespoon butter. Crumble should resemble coarse cornmeal. Sprinkle topping over muffins.
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