This pumpkin banana bread with a brown butter glaze is a perfect combination of fall flavors. This is an easy recipe that is quick to put together and makes a perfectly moist loaf of flavorful bread.
This pumpkin banana bread is topped with the most delicious brown butter glaze, which makes this quite the treat. You will love the spiced pumpkin flavor combined with the sweet bananas and the warm brown butter glaze.
For more fall inspired recipes, try: Caramel Pecan Sticky Buns, Honey Sriracha Brussels Sprouts or Pecan Pumpkin Pie Bars.
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Why You Will Love This
- It is moist. The bananas and the pumpkin work so well to keep this loaf of bread perfectly moist.
- It is easy. You can prepare the bread for the oven with a few simple ingredients in about 10 minutes or less. It doesn't require any special equipment or skills, so it's a perfect recipe for anyone to try!
- The glaze. The glaze on top of this loaf of bread is made with brown butter. Anything made with brown butter is amazing and this is no exception!
- The pumpkin. The pumpkin and the pumpkin pie spice are a perfect addition to banana bread and make this a great fall baking option.
Ingredients Needed
- Pumpkin: You will use one can of pure pumpkin.
- Bananas: Be sure to use ripe bananas for this. Two mashed bananas, or about 1 cup of mashed banana is needed.
- Eggs
- Sugar: For the bread, you will need granulated white sugar and light or dark brown sugar. For the glaze you will need powdered sugar.
- Butter: Unsalted melted butter is used in the bread and unsalted butter is browned for the glaze.
- Vanilla: Vanilla extract or vanilla bean paste are needed in both the bread and the glaze.
- Flour
- Baking soda
- Pumpkin pie spice
- Salt
- Heavy whipping cream
Step by Step Instructions
Here is how to make this perfect fall treat. For the full ingredient list and instructions, see the recipe card below. To make this recipe, you will need a large 9x5-inch loaf pan.
Prepare the Bread
STEP 1: Preheat your oven to 350°F. Spray your loaf pan with nonstick cooking spray and line with parchment paper, if desired.
STEP 2: In a large bowl, combine the pumpkin, banana, eggs, sugars, butter and vanilla. Use a whisk to mix thoroughly.
STEP 3: In a medium mixing bowl, combine the flour, baking soda, pumpkin pie spice and salt. Stir with a whisk to combine.
STEP 4: Add the flour mixture to the pumpkin mixture and use a rubber spatula to fold the ingredients together. (If you want to add ½ cup nuts, this would be the time to do it!) Only mix until you no longer see dry ingredients.
STEP 5: Pour or spoon the pumpkin mixture into the prepared loaf pan.
STEP 6: Bake in the prepared 350°F oven for 1 hour 20 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
STEP 7: Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Transfer to a wire rack to cool completely.
Prepare the Glaze
STEP 1: In a small saucepan, melt the butter over medium heat. Continue to cook the butter over medium heat until it has turned a deep golden brown. Remove from the heat.
STEP 2: In a medium bowl, combine the butter (including the toasty brown bits of milk solids), powdered sugar, vanilla and two tablespoons of the whipping cream. Stir with a whisk until smooth, adding additional whipping cream by the tablespoonfuls until desired consistency.
STEP 3: Spoon or pour glaze over the top of the bread.
Expert Tips
- To easily remove the bread from the pan after baking, line the pan with a parchment paper sling. Cut a piece of parchment paper long enough for it to hang over the edges. Spray the loaf pan with cooking spray and then place the parchment paper in the pan. Allow the edges to hang over the edge.
- Freeze overripe bananas in a zip top bag. When you are ready to use them, remove them from the freezer and allow them to thaw on the counter for 30-45 minutes before mashing.
- Be sure to fold the wet ingredients and dry ingredients together and mix just until you no longer see dry ingredients. Overmixing can cause a gummy and dense bread.
FAQ
Yes. This is delicious with ½ cup walnuts or pecans. Add the nuts to the pumpkin mixture when you add the flour. You can also sprinkle nuts on top of the glaze.
Yes. You can make this in whichever loaf pan size you have, but will need to closely watch the baking time. I split this between two small loaf pans and baked for one hour. I would start checking your loaf at about 50 minutes for doneness. If it isn't done, check every 10 minutes by inserting a toothpick or skewer to the center. It's done when that comes out mostly clean with a few moist crumbs.
Yes. You will want to use ripe bananas because they are sweeter and will provide the most flavor. A banana that is perfect for bread is one that has a peel that is mostly covered in brown spots or is completely black. As long as there is no mold growing on the peel, you are safe to use it!
Yes! This bread is delicious without the glaze.
Storing and Freezing
Store baked bread on the counter in a zip top bag or wrapped in aluminum foil for up to 3 days. Alternatively, store it in the refrigerator for up to 5 days. Once the bead is glazed, I recommend storing it in the refrigerator.
Store baked, unglazed bread in a zip top bag or wrapped in aluminum foil in the freezer for up to 3 months. Thaw at room temperature for 1-2 hours before glazing and serving.
Other Recipes to Try
If you have leftover whipping cream after making this banana bread, use it up in one of these recipes:
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Recipe
Pumpkin Banana Bread with a Brown Butter Glaze
Ingredients
For the Bread:
- 1 15-ounce can pure pumpkin
- 2 medium ripe bananas, mashed
- 2 eggs, lightly beaten
- 1 cup sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons salt
For the Glaze:
- ¼ cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons heavy whipping cream
Instructions
For the Bread:
- Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
- In a large bowl, combine the pumpkin, bananas, eggs, sugars, butter, and vanilla. Stir with a whisk to combine. Set aside.1 15-ounce can pure pumpkin, 2 medium ripe bananas, mashed, 2 eggs, lightly beaten, 1 cup sugar, ½ cup brown sugar, ½ cup unsalted butter, melted and cooled, 2 teaspoons vanilla
- In a medium bowl, combine the flour, baking soda, pumpkin pie spice, and salt. Stir with a whisk to combine.2 cups flour, 2 teaspoons baking soda, 2 teaspoons pumpkin pie spice, 1 ½ teaspoons salt
- Fold the flour mixture into the pumpkin mixture, using a rubber spatula, and mix just until combined. Pour or spoon into the prepared loaf pan. Bake in the preheated 350°F oven for 1 hour 20 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a cooling rack.
For the Glaze:
- In a small saucepan, melt the butter over medium heat. Continue to cook over medium heat until the butter is a deep golden color. Remove from the heat.¼ cup unsalted butter
- Combine the butter, powdered sugar, vanilla, and 2 tablespoons whipping cream in a medium bowl. Stir with a whisk until smooth. Add more whipping cream by the tablespoonful until desired consistency is reached.1 cup powdered sugar, 1 teaspoon vanilla, 2-4 tablespoons heavy whipping cream
- Pour or spoon the glaze on top of bread.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Kris says
I made this today...the best ever! The pumpkin and banana combination is perfect. So moist and tender...we love it!
Ashlyn Meredith says
So glad ya'll enjoyed it, Kris! It's one of my faves too!