This easy quick bread marries the autumn flavor of pumpkin with the tropical flavor of bananas. Use canned pumpkin puree or your own homemade. The walnuts are optional or feel free to substitute your favorite . The glaze is also optional. It is perfectly fine au naturel or dust the top with powdered sugar. I love this bread for breakfast, lightly toasted with lots of butter.
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1 1/2 cups mashed pumpkin puree (canned or homemade; not pumpkin pie filling)
- 1 1/2 cups ripe mashed bananas
- 1 1/2 cups vanilla yogurt
- 1/2 cup vegetable oil
- 4 large eggs
- 3/4 cup sugar
- 3/4 cup brown sugar (packed)
- Optional: 1 cup (about 6 ounces) chopped walnuts
- Preheat oven to 350 degrees F. Grease and flour 2 9-inch loaf pans.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined. Set aside.
- In a large bowl, beat pumpkin, bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time and beat on medium until combined. Fold in walnuts.
- Divide batter between the 2 prepared loaf pans. Bake for about 55 minutes, until a toothpick inserted in the center comes out clean.
- Let pumpkin banana bread loaves cool for 15 minutes in the pan on a rack or trivet, then remove from the pans and let cool completely to room temperature before slicing to serve.
Whisk 2 to 3 Tablespoons of heavy cream or milk into 1 cup powdered sugar to a drizzling consistency. Spoon into a zip-top bag, squeeze out the air and seal. Snip off one small corner of the bag and use as a pastry bag to drizzle the cooled pumpkin banana bread with the glaze.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|