Description
This Pumpkin Spice Banana Bread is moist, fluffy, and full of cozy fall flavor. Ripe bananas and pumpkin purée blend perfectly with warm spices, then it’s topped with a sweet cream cheese glaze. A delicious bake for breakfast, dessert, or gifting during the holidays!
Ingredients
Scale
- 2-3 – Overly ripe bananas
- 1/3 cup – Pumpkin purée
- 1 cup – Light brown sugar
- 1/3 cup – Canola oil
- 2 – Large eggs
- 1 ½ tsp – Vanilla extract
- 1/2 tsp – Salt
- 2 tsp – Pumpkin pie spice
- 1/2 tsp – Ground cinnamon (optional)
- 1 ½ cups – All-purpose flour
- 1 tsp – Baking soda
- 4 oz – Cream cheese (room temperature)
- 2 tbsp – Milk
- 1 cup – Powdered sugar
- 1 tsp – Vanilla extract
Instructions
- Preheat oven to 350°F. Grease or butter 9×5-inch loaf pan.
- Mash bananas in a large mixing bowl until mostly smooth. Stir in pumpkin purée.
- Add wet ingredients: brown sugar, canola oil, eggs, vanilla extract, and salt. Mix until just combined.
- Add spices: pumpkin pie spice (and extra cinnamon if desired). Stir gently.
- Add dry ingredients: sprinkle flour and baking soda over the wet mixture . Mix until combined, but do not over-mix (this keeps the bread tender).
- Bake for 45-60 minutes, or until a toothpick comes out clean from the center. Mine is perfect at 55 minutes.
- Cool in the pan for 5 minutes. Transfer to a wire cooling rack to finish cooling.
- In a bowl, beat room temperature cream cheese and room temperature butter until smooth.
- Add powdered sugar, vanilla, and 2 Tbsp milk. Mix until creamy. If glaze is too thick, add the 3rd tablespoon of milk.
- Drizzle or spread glaze on cooled banana bread. Use a fork for the drizzle or a piping bag/Ziploc for cleaner lines.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
