Pumpkin Banana Bread with Maple Syrup Glaze
Pumpkin Banana Bread is moist, perfectly sweet, and has a delicious maple syrup glaze that takes this bread to the next level.
Servings: 24 slices (2 loaves)
Equipment
- 2 9x5 loaf pans
Ingredients
- 3 cups all purpose flour
- 1/2 cup avocado oil light olive oil/canola oil are great alternatives
- 3 eggs
- 1 can pure pumpkin (398mL)
- 1/4 cup plain greek yogurt
- 4 ripe bananas peels removed, mashed
- 1½ cups white sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp baking powder
Maple Syrup Glaze:
- 1½ cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk plus more to thin if needed
- pinch of cinnamon
Instructions
- Preheat your oven to 350 °F.
- Lightly grease two 9×5 inch loaf pans with cooking oil.Alternatively, line with parchment paper.
- To a large bowl, whisk together the flour, salt, cinnamon, nutmeg, pumpkin pie spice, baking soda, and baking powder. Set aside.
- To a separate large bowl, whisk or beat together the sugar and oil until combined.Sammy's tip: sugar and oil don't dissolve together, so you'll likely end up with a grainy or slightly lumpy consistency (which is fine).
- Add the yogurt and mix again until smooth.
- Add the eggs, one at a time, mixing well in between each.
- Add the ripe bananas, and pure pumpkin and gently mix to combine.
- Slowly add the wet batter into the flour mixture, continuously mixing with a large wooden spoon until well combined.
- Divide the batter evenly between the two pans and bake for 45 to 60 minutes, or until a toothpick inserted in the centre comes out clean.Sammy's tip: to prevent the tops from browning too quickly, lightly tent with foil for the last portion of bake time, if required.
- Allow to cool for 5 minutes before running a knife around the edge to easily remove from the pan.
- Remove and cool on a wire rack for an additional 10 minutes.
- While the bread cools, make the maple syrup glaze by mixing together all of the ingredients.The glaze needs to be thin enough to easily squeeze into the bread, so add more milk if needed.Add the glaze into a piping bag or large ziplock bag and slice a small piece off the tip to open slightly.
- Using a chopstick, poke at least 7 holes into the top of the bread.
- Squeeze in some of the glaze into each hole.
- If you have leftover glaze drizzle over the top.
- Slice and enjoy!
Video
Nutrition
Calories: 212kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 159mg | Potassium: 140mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2800IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
