The other day the DIY Guy was walking in the kitchen when he noticed some overripe bananas on the counter (well actually the entire kitchen smelled like bananas - they were that ripe!) In the past, I maybe would have thrown them in the freezer thinking I would use them some day but this time he asked if I could make something. I also happened to have about a full can of pumpkin leftover that I didn't want to go to waste so I thought why not try to combine the two and make this Easy Pumpkin Banana Quick Bread. While is not an original recipe, I did decide to kick it up a notch with a creamy maple glaze - that my friends really put it over the top!
We all know what Nestles make the very best chocolate, right? But they also had this recipe on their site that was super easy to make and looked so good. This quick bread has nuts but I do think some chocolate chips would have been a great idea (I'm surprised they weren't added). Also with reading some of the comments, I decided to use the mini loaf pans instead of two large and one person had commented that it needed some sort of frosting which is why I made a maple glaze. Oh and I should mention I baked these at 325 not 350 as the original recipe suggested. The results were fantastic. The bread is super moist and the glaze really goes well with the other flavors. I would recommend that you glaze the bread right before eating - I noticed the next day the glaze soaked in the bread but that was tasty too. Since it does make 6 mini loafs, I did freeze 4 of them to be eaten another time. Just be sure to wrap them when completely cooled in plastic wrap and store in a freezer bag. These would be great to pull out when that unexpected company stops by or you have a craving that needs a fix!
And yes, as I mentioned earlier you can freeze ripe bananas but don't be like me and leave in them in for a year After making this bread, we just decided to throw them away. Oh well, I DID have good intentions!
Pumpkin Banana Quick Bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield - 6 mini loaves or 2 large
- 4 cups flour
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 15 oz pumpkin puree
- 4 eggs
- 1 cup white sugar
- 1 cup packed light brown sugar
- 1 cup mashed very ripe bananas (2 medium)
- 3/4 cup vegetable oil
- 1 cup chopped walnuts
- 1/4 cup pure maple syrup
- 2 tablespoons butter
- 1/2 cup powdered sugar
- Preheat oven to 325
- Grease 6 mini loaf pans or 2 9x5" loaf pans
- In a medium bowl combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Mix well
- In a large bowl beat together until smooth the pumpkin, eggs, white sugar, brown sugar, bananas and vegetable oil
- Gradually mix in the flour mixture then stir in the nuts.
- Spoon into prepared pans
- Bake for 30 minutes then check with a toothpick - if it comes out clean they are done. If you are doing large loaves (which I did not try); check after 50 minutes and still wait until toothpick comes out clean.
- Cool on wire rack 10 minutes then remove.
- In a small saucepan combine the butter and maple syrup; stir until butter melts then remove from stove; Whisk in the powdered sugar (sifted)
NOTE: The glaze will do 2-3 small loafs. It's best to glaze and eat the same day. Loaves freeze well without the glaze
Powered by Recipage
Oh, did I mention the Maple Glaze? Let's drizzle....
Let's eat! (oh and have coffee!)