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Pumpkin Banana Bread with Maple Glaze

Indulgent Pumpkin Banana Bread with Maple Glaze Bliss

This Moist Pumpkin Banana Bread with Maple Glaze combines ripe bananas and pumpkin for a fall-inspired treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Ripe Bananas Use overripe bananas for optimal flavor.
  • 1 cup Pure Pumpkin Puree Ensure it’s 100% pure pumpkin, not pie filling.
  • ½ cup Unsalted Butter Soften before use for easier mixing.
  • 1 cup Dark Brown Sugar Contributes sweetness and depth of flavor.
  • 2 large Eggs Beat in one at a time.
  • 1 ½ cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 teaspoon Pumpkin Pie Spice Infuses warm spice flavors.
  • 1 teaspoon Baking Soda Ensure it’s fresh for proper leavening.
  • ½ teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Cinnamon Offers additional warmth and flavor depth.
For the Glaze
  • 1 cup Powdered Sugar Adjust amount for desired consistency.
  • ¼ cup Maple Syrup Use pure maple syrup for the best results.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • hand mixer
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper.
  2. In a mixing bowl, combine softened unsalted butter with dark brown sugar. Beat on medium speed until creamy and light, about 2-3 minutes.
  3. Add eggs one by one, mixing well after each addition. Incorporate pure pumpkin puree and mashed ripe bananas until smooth.
  4. In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, salt, and cinnamon until well blended.
  5. Fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.
  6. Pour the batter into the prepared pan and bake for 55 to 60 minutes, checking for doneness with a toothpick.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare the maple glaze by melting butter in a saucepan and stirring in maple syrup, powdered sugar, and a pinch of salt until smooth.
  9. Drizzle the maple glaze over the cooled bread and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use overripe bananas for maximum sweetness and moisture. Ensure eggs are at room temperature for better blending. Avoid overmixing to maintain moisture. Cool completely before glazing for better adherence.

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