Easy Recipe for Pumpkin Banana Bread
We're getting ready for fall by creating an easy recipe for pumpkin banana bread. Adding a little pumpkin spice to make all things nice, this pumpkin recipe is one you will want to try this fall.
Servings: 8
Ingredients
Dry Ingredients:
- 2 1/2 cups sifted all-purpose flour
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon flaky sea salt
- 1 cup semi-sweet chocolate chips
Wet Ingredients:
- 2 large fresh farm eggs room temperature
- 2 tablespoons pure vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup mashed ripe bananas
- 4 ounces of cream cheese
- 1/2 cup coconut oil
- whole banana sliced down the center for topping
- two tablespoons of softened butter for greasing the pan
Instructions
- Preheat oven to 350 degrees.
- Grease a 9"x4" bread pan with softened butter, then line it with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the dry ingredients into a bowl with a wire whisk or a fork: sifted all-purpose flour, sugar, cinnamon, pumpkin spice, baking powder, baking soda, and flaky sea salt.
- Add the wet ingredients to a stand mixer's bowl: eggs, pure vanilla extract, pumpkin puree, mashed bananas, soft cream cheese, and coconut oil. Beat on medium speed until smooth and creamy.
- With the bowl mixer set to a low mixing speed, slowly add the dry ingredient mixture to the wet ingredients, incorporating them thoroughly until the mixture is smooth. Do not overtax.
- Next, fold in the semi-sweet chocolate chips.
- Spoon the batter into the bread pan evenly. Gently lay the halved banana slices cut-side up on top of the batter. Then place the bread pan on the center rack of a preheated oven at 350 degrees.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the Pumpkin Banana Bread from the oven. Let the bread cool in the pan for 10 minutes. Use the parchment overhang to lift the loaf out and transfer to a wire rack to finish cooling.
- Serve with our Spiced Maple + Cardamom Butter.
Notes
Spiced Maple + Cardamom Butter recipe
Ingredients:
1 stick softened unsalted butter
1 tablespoon pure vanilla extract
1/8 teaspoon cardamom
1/8 teaspoon cinnamon
2 tablespoons pure maple syrup
Directions:
Using a hand mixer, stand mixer, or whisk, beat the mixture until smooth, light, and fluffy.
In a small mixing bowl, add the softened butter, maple syrup, vanilla extract, cardamom, cinnamon, and (if using) salt.
Transfer to a ramekin or an airtight container. Store in the refrigerator for up to one week.
Use on toast, pancakes, waffles, muffins, and—most importantly—your Pumpkin Banana Bread.
Refrigerator: Store in an airtight container in the fridge for up to 1 week. Bring to room temperature before serving so it spreads easily.
Freezer: Scoop the whipped butter onto a sheet of parchment, shape it into a log, and wrap it tightly. Freeze for up to 2 months. Slice off what you need and let it soften before serving.
Freezer: Scoop the whipped butter onto a sheet of parchment, shape it into a log, and wrap it tightly. Freeze for up to 2 months. Slice off what you need and let it soften before serving.