Pumpkin Banana Bread

We hop in the car and head to Utah tomorrow to hang with family for the Thanksgiving week, and we couldn’t be a penny more excited.

Holidays. Family. Vacation. Yum. I love them.

Whenever we head to Utah, I always have this wicked imagining. It’s not the sort of thing a grown woman should admit to, but I’m hardly grown up. I hear you don’t actually grow up in your heart ever, so I get a free pass. Or something like that.

Anyway. I totally imagine running into my ex-boyfriends. Do you do this? Tell me you do this? You don’t. Oh, stop. You know you do.

I think a good portion of my ex-boyfriends are still in Utah, which means that, as our mid-sized SUV crosses the state line into Zion, there’s always an inkling of a chance that I could happen upon one of those boys that broke my heart. Okay, I did the heart breaking sometimes. Ugh.

Remember when we were young and willing to tear people’s hearts in half?

As the years move on, I realize that such a run-in would be less and less desirable. When I was a twenty-something mama with a bubbly baby on my hip, the idea of dishing out a bit of regret was a pleasant idea.

Ohhh, hiiiii. Me and my long eyelashes? Me and this ca-ute baby? Yeah. Too dang bad you missed out.

But as I get older and eat more chocolate cake. And homemade rolls. And pumpkin bread.

Well.

Yeah.

It’d be more like…

Ohmygosh. Hi. No. I meant I totally can breath through this tightly tucked belt. And, yeah, duh. I do my hair not in a ponytail at least once a week. It’s a big accomplishment. Whatevs.

After which I’d quickly run to the baking goods aisle of whatever store we had the ex-boyfriend-run-in, grab a bag of brown sugar, then go home and make food for my people and thank my lucky stars that I no longer have to pretend that I’m ever clever and cute and well-coiffed in order to secure a kiss at the doorstep and a second date. Good gravy.

And anyway, my people know I’m always well-coiffed, despite the occasional ponytail. And by occasional, I mean oft.

And by well-coiffed, I mean showered by noon and wearing kinda matching socks and sparkly fingernails painted by a  certain clever and cute daughter of mine.

Take that, ex-beau’s. Take that.

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Pumpkin Banana Bread

Ingredients:

For the bread:
2 very ripe bananas
1 (15 ounce) can pumpkin puree
1 stick butter, softened
1 1/2 cup brown sugar
3 eggs
2 tablespoons pumpkin pie spice
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

For the Icing:
2 cups powdered sugar
1/4 cup maple syrup
1-2 tablespoons milk or heavy cream

Directions:

Preheat oven to 350 degrees. Generously spray a large bread pan (or two medium-sized bread pans) with nonstick baking spray.

In a stand mixer, beat together the bananas, pumpkin puress, butter, brown sugar, and eggs until very smooth. Toss in the spice, flour, baking powder, and salt. Beat until smooth again. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven, turn out onto a cooling rack, and allow to cool slightly before spooning icing on top.

In a small bowl, whisk together the powdered sugar and maple syrup. Add just enough milk or cream to make the icing slightly runny. Use a spoon to drizzle the icing over the bread. Allow icing to harden before slicing into bread and indulging!

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71 Responses to “Pumpkin Banana Bread”

  1. 51

    MKD on September 16, 2013 at 7:57 pm Reply

    I don’t know if previous comments were from people unfamiliar with pumpkin or banana bread, but I thought the consistency was normal. It was definitely moist and dense, but every banana or pumpkin bread I’ve had has been that way. Mine rose A TON while baking, but settled only slightly above the pan when cooled. It did take twice as long to bake, however, so that was annoying, but that’s just how impatient I was to try it! I was also worried about the massive amount of pumpkin pie spices, but it was not overpowering at all. Great flavor!

  2. 52

    Erin on October 7, 2013 at 6:05 pm Reply

    Made this tonight! Baked it for *at least* 60 minutes (more like 70 minutes), and it was still horribly soggy inside when I took it out! Tried to cut a slice, and it was so wet that it left smears all over the knife; touching with a fingertip left a dent and residue on my finger. Had to put it back in, but since the top looked done I flipped it upside down before re-baking. We’ll see if it works.

    Mine hardly rose at all during the first baking; each loaf was maybe two or two and a half inches high. (I used two medium pans.)

    I thought the flour amount was very low compared to the amount of liquid and fat when I was mixing it up; are you sure it’s correct? Same with the baking powder; as the ONLY rising agent used, one teaspoon for that huge amount of very wet batter seemed unusual, and I suspected it would not rise very far.

    Smells great, but I sure would like to turn off the oven and be done before ten PM! Recommended baking time *definitely* needs to be adjusted, even if nothing else is. I started baking at 5:30, put it in the oven at quarter to six, and it’s now 7:05 and all I have to show is a sticky knife.

  3. 53

    Erin on October 7, 2013 at 6:25 pm Reply

    Made this tonight! Baked it for *at least* 60 minutes (more like 70 minutes), and it was still horribly soggy inside when I took it out! Tried to cut a slice, and it was so wet that it left smears all over the knife; touching with a fingertip left a dent and residue on my finger. Had to put it back in, but since the top looked done I flipped it upside down before re-baking. We’ll see if it works.

    Mine hardly rose at all during the first baking; each loaf was maybe two or two and a half inches high. (I used two medium pans.)

    I thought the flour amount was very low compared to the amount of liquid and fat when I was mixing it up; are you sure it’s correct? Same with the baking powder; as the ONLY rising agent used, one teaspoon for that huge amount of very wet batter seemed unusual, and I suspected it would not rise very far.

    Smells great, but I sure would like to turn off the oven and be done before ten PM! Recommended baking time *definitely* needs to be adjusted, even if nothing else is. I started baking at 5:30, put it in the oven at quarter to six, and it’s now 7:05 and all I have to show is a sticky knife.

  4. 54

    Erin on October 7, 2013 at 6:33 pm Reply

    I can’t answer for other commenters, but I am not unfamiliar with banana bread (or pumpkin bread); they’re near and dear to my heart. This bread did not come out “moist” and “dense”, it came out *raw*. I could quite literally scoop the middle of the loaf out with a spoon; it has the consistency of canned pumpkin pie filling. I thew a piece down in utter disgust and it hit with a wet “plop” noise on the rest of the slice, and can’t be lifted away; it’s become part of the slice again. If I threw it at a wall, it wouldn’t fall down. This is after eighty minutes of baking! A couple inches in from the edge, it wouldn’t even cut smoothly no matter how gently I tried; it fell apart into chunks and clung to the knife. I like quickbreads that are “moist” and “dense”; this is something else entirely.

    The crust is nice; just chewy enough, and flavorful! Too bad the center is still a soupy morass of undercooked eggs, so I’m not willing to risk it.

    What a waste — three eggs and my only can of pumpkin down the drain. Should’ve read the comments before trying it! Now I have no pumpkin bread, no pumpkin, and no time to try again.

  5. 55

    Asma on March 26, 2014 at 10:57 am Reply

    Oooh, looks like fun even if there weren’t too many pumpkins left. With frdiens, you can still have a good time! :)We never made it to a pumpkin patch this year. Didn’t even carve pumpkins. Sigh.That *IS* a terrific picture of Sammy! Definitely worth get a few prints made of that one :)

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