This moist pumpkin banana bread is spiced perfectly with ginger, nutmeg, allspice, and cloves and covered in a decadent cinnamon glaze. This recipe has that wow factor that’s perfect for holiday gatherings. My favorite part is the surprise cinnamon and sugar layer in the middle!
Because I’m not a fan of bananas, I’ll eat a banana for nourishment only under the following circumstances:
- I’m about to pass out from a sugar crash
- A nuclear war develops and the looters take everything but the bananas
- I have been marathon shoe shopping, I feel like I’m going to die of starvation, and my mom happens to have one in her purse
- If I’m eating this incredible tasting pumpkin banana bread
I don’t like those icky banana-shaped Runt candies. Banana Runts are a disgrace to all candy. I don’t like banana cream pie, pudding, shakes, etc. And don’t get me started on banana flavored Laffy Taffy. I will go psycho at the mere mention.
So, it’s safe to assume that I don’t like banana bread.
It’s filled with an ooey gooey cinnamon and sugar layer and then doused in a spicy cinnamon glaze. (You can see I went a little crazy with the glaze. You would too if you had a bowl of cinnamon glaze and were left unsupervised.) Add a little pumpkin and the molasses-y flavor of brown sugar and you have my attention.
Hi pumpkin banana bread. Nice to meet you.
Whether you like banana bread or not, you will appreciate the sweetness the banana gives to the pumpkin flavor.
This is a great recipe to make for the holidays or when you’re wanting to bring a special treat to your coworkers. Warning: they might like you more so if you’re not a people person, you might want to avoid making this for large gatherings. You might be stalked for the recipe. It could create chaos in your life and you don’t need that right now.
Why would I put a banana in my pumpkin bread if I don’t like bananas?
My friend’s mother makes the most out-of-this-world pumpkin bread. And I don’t say that lightly. It is THE BEST. It’s dark. It’s spicy. It’s so moist that it should be arrested. She would bring it to work and I’d have several pieces devoured before I even pretended to do a hint of work.
Although I don’t have her actual recipe, she confessed that her mother’s secret is a banana. There is NO WAY I was putting those rascally bananas in my pumpkin bread.
But I wanted to crack the secret code to her recipe. So I tried it.
And sure enough, I loved it!
A few words to the regular ol’ boring banana breads out there: I’m truly sorry. You’ve been replaced.
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon, I used Penzey’s Vietnamese cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 3/8 teaspoon allspice
- 3/8 teaspoon ground cloves
- pinch of cardamom (optional)
- 2 eggs, room temperature
- 8 oz of canned pumpkin (1 cup or about 1/2 of 15 oz can). I used Libby’s brand.
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup canola oil
- 1/3 cup water
- 1 very ripe banana, peeled and mashed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
- Preheat oven to 350° and spray a 9×5 loaf pan with baking spray. Set aside.
- In medium bowl, sift together flour, baking soda, salt.
- Add cinnamon, ginger, nutmeg, allspice, cloves, and cardamom to flour mixture and whisk together until blended. Set aside.
- In small bowl, mix cinnamon layer mixture and set aside.
- In large bowl, beat together eggs, pumpkin, and banana.
- Add both sugars and beat until blended.
- Add vanilla, oil, and water and mix together.
- Slowly add flour mixture and beat with electric beater until smooth.
- Pour half of bread batter into the pan. Sprinkle cinnamon swirl mix over bread mixture. Try to get an even coating over the batter.
- Pour remaining batter into the loaf pan, completely covering cinnamon layer mixture.
- Bake for 1 hour, or until toothpick comes out clean. (Mine took an extra 10 minutes)
- Cool in pan for 15 minutes. Remove from pan and cool completely.
- Whisk together ingredients for glaze and drizzle over top of bread.
- Try to only eat one piece at a time!
Makes one 9×5 loaf of bread.
If you’ve printed this recipe, be sure to check the recipe on https://www.thekitchensnob.com/pumpkin-banana-bread for step-by-step pictures!
More great recipes at www.thekitchensnob.com
- Category: dessert
- Cuisine: American
- Calories: 318
Keywords: Thanksgiving recipes, pumpkin, quick bread