Pumpkin Banana Bread with Maple Glaze Recipe
This moist and delicious Pumpkin Banana Bread combines the earthy sweetness of pumpkin puree with ripe bananas, spiced with pumpkin pie seasoning and cinnamon. Topped with a smooth maple glaze, it’s perfect for a cozy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread 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
Maple Glaze Ingredients
- 4 tbsp. salted butter
- 1/3 cup pure maple syrup
- 1 1/2 cups powdered sugar, sifted
- 1 tsp. vanilla extract
- pinch of salt
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch light-colored baking pan with softened butter, then dust with flour, shaking out the excess. Alternatively, line the pan with parchment paper. Set aside.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and dark brown sugar together until creamy and well combined.
- Add Eggs: Beat in the eggs one at a time until fully incorporated into the mixture.
- Mix Wet Ingredients: Whisk in the pumpkin puree, mashed bananas, and vanilla extract. The mixture may look slightly coagulated which is normal at this stage.
- Fold in Dry Ingredients: In a separate bowl, combine the all-purpose flour, pumpkin pie spice, baking soda, salt, and cinnamon. Gently fold these dry ingredients into the wet mixture just until combined. The batter will be thick.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make Maple Glaze: Melt the salted butter and pure maple syrup together in the microwave in 30-second increments until fully melted. In a bowl, whisk the powdered sugar, vanilla extract, and a pinch of salt into the butter-syrup mixture until smooth. Add more powdered sugar to thicken if desired.
- Glaze and Serve: Pour the maple glaze evenly over the cooled banana bread. Optionally, sprinkle a little sugar and pumpkin pie spice on top. Slice and enjoy!
Notes
- This banana bread will stay fresh at room temperature for 4-5 days.
- To freeze: Cool the bread completely, wrap in plastic wrap or foil, then store in an airtight freezer bag for up to 3 months.
- Thaw frozen bread overnight in the refrigerator and glaze before serving.
- Ensure bananas are overripe for maximum sweetness and moisture.
- Use a light-colored baking pan to monitor browning.
Keywords: Pumpkin Banana Bread, Maple Glaze, Fall Baking, Pumpkin Pie Spice, Banana Bread Recipe, Moist Bread