Description

This incredibly moist, tender loaf combines sweet bananas with earthy pumpkin, topped with a maple glaze that drips down the sides. It’s a one-bowl wonder that uses pantry staples and makes your kitchen smell like fall.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup mashed ripe bananas (about 2–3 medium bananas)
½ cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
¼ cup brown sugar, packed
⅓ cup vegetable oil (or melted coconut oil)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
2 tablespoons pure maple syrup
1–2 tablespoons milk (any kind)
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the long sides.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In a large bowl, mash the bananas until mostly smooth with a few small lumps remaining.
Add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla to the mashed bananas. Whisk until smooth and well combined.
Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined—a few streaks of flour are okay. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan on the counter a few times to release air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack. Cool completely before glazing (about 1-2 hours).
While the bread cools, make the glaze: whisk together the powdered sugar, maple syrup, 1 tablespoon of milk, and a pinch of salt. Add more milk if too thick, or more powdered sugar if too thin.
Drizzle the glaze over the cooled bread. Let it set for about 15 minutes before slicing.

Notes

Don’t overmix the batter. Use room temperature eggs. Let the bread cool completely before glazing. Toast leftover slices for a different treat. Freezes beautifully—wrap unglazed loaf tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 28
Sodium: 280
Fat: 9
Saturated Fat: 1.5
Carbohydrates: 48
Fiber: 2
Protein: 4

Keywords: banana pumpkin bread, maple glaze, fall baking, quick bread, one bowl, easy recipe