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A moist, tender quick bread combining overripe bananas, 100% pumpkin puree, and pumpkin pie spices, finished with a silky maple glaze. Perfect for fall or any time you have ripe bananas.

  • Total Time: 1 hour 15-20 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 2 large eggs
  • 1 cup 100% pumpkin puree
  • 3 overripe bananas, about 1 cup mashed
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 4 tablespoons salted butter (for glaze)
  • 1/3 cup pure maple syrup (for glaze)
  • 1 1/2 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat the oven to 350°F. Grease a light-colored 9×5-inch loaf pan with softened butter, then sprinkle flour evenly and shake out excess, or line with parchment paper.
  2. In a mixing bowl, beat the softened unsalted butter and packed dark brown sugar together until creamy.
  3. Beat in the two large eggs until combined with the butter and sugar mixture.
  4. Whisk in the pumpkin puree, mashed bananas, and vanilla extract. The mixture may look a bit coagulated; this is normal.
  5. Add the all-purpose flour, pumpkin pie spice, baking soda, salt, and cinnamon to the bowl. Fold gently just until combined; do not overmix.
  6. Scrape the batter into the prepared loaf pan and smooth the top into an even layer.
  7. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.
  9. To make the maple glaze, melt the salted butter and maple syrup in a microwave-safe bowl in 30-second intervals until melted.
  10. Add the sifted powdered sugar, vanilla extract, and pinch of salt to the melted mixture. Whisk until smooth; add more powdered sugar to thicken if desired.
  11. Pour the glaze evenly over the completely cooled bread. Optionally, sprinkle a little sugar and pumpkin pie spice on top for decoration.
  12. Slice and serve.

Notes

Use 100% canned pumpkin puree; do not substitute with pumpkin pie filling as it contains added sugar and seasoning., Do not overmix the batter after adding dry ingredients to avoid a tough, dense loaf., Choose ripe bananas with brown spots and a fragrant smell for the best sweetness., The bread can be stored at room temperature for 4–5 days, or frozen unglazed for up to 3 months. Add glaze after thawing., Darker metal pans produce a thicker, darker crust; a light-colored pan yields a lighter crust., Variations include adding nuts or pepitas for crunch, mixing in 1/2 cup mini chocolate chips, or using gluten-free flour 1:1., For freezing, glaze after thawing rather than before.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Category: Quick Bread

Nutrition

  • Serving Size: 1 slice
  • Calories: 327 calories per serving
  • Fat: 15g fat per serving
  • Carbohydrates: 49g carbohydrates per serving
  • Protein: 4g protein per serving