Pumpkin Banana Bread with Vanilla Bean Glaze Recipe

That time of the year has arrived. You know, the time of year where you can feed those pumpkin recipe cravings like no other. And boy, do I have a pumpkin recipe that you just don’t want to miss – this Pumpkin Banana Bread with a Vanilla Bean Glaze. Mercy!

pumpkin-banana-bread-text-DSC_5955

 

My pumpkin banana bread recipe is really perfect for breakfast, brunch, a snack or even dessert. The best part, it isn’t overly banana flavored nor is it overly pumpkin flavored.

Not too much.

Not too little.

Juuussst right.

Pumpkin Banana Bread Recipe | ©addapinch.com

 

 

And the vanilla bean glaze on top? Heavenly days I could drink it with a straw! It is the perfect little addition to take the flavors of this pumpkin banana bread up a notch or two and dresses it up perfectly!

 

Pumpkin Banana Bread Recipe | ©addapinch.com

My pumpkin banana bread makes two loaves, making it just right to have one for your family and one to share. Or one to enjoy now and another to wrap up and freeze for later. Or two to share. Or two for yourself. You know, however you need for it to work. {wink}

 

Pumpkin Banana Bread Recipe | ©addapinch.com

 

 

But whatever you do, don’t skip the vanilla bean glaze. It would almost be a sin.

 

Pumpkin Banana Bread Recipe | ©addapinch.com Pumpkin Banana Bread Recipe | ©addapinch.com

 

And now, here are a few more of the photos I made of the pumpkin banana bread after I made it.

Forgive me, but I was a bit obsessed by it.

 

Pumpkin Banana Bread Recipe | ©addapinch.com Pumpkin Banana Bread Recipe | ©addapinch.com Pumpkin Banana Bread Recipe | ©addapinch.com Pumpkin Banana Bread Recipe | ©addapinch.com

 

And most importantly, here’s the recipe for it. Believe me, you won’t want to miss making this Pumpkin Banana Bread recipe. It’s a keeper!

4.1 from 7 reviews
Pumpkin Banana Bread with Vanilla Bean Glaze Recipe
 
Prep time
Cook time
Total time
 
Pumpkin Banana Bread with Vanilla Bean Glaze is a perfect addition to your fall recipes or anytime of year! Get this easy pumpkin banana bread recipe you'll make time and again!
Author:
Serves: 2 loaves
Ingredients
  • 3 very ripe bananas, peeled
  • 2 cups sugar
  • 1 (15-ounce) can pumpkin puree
  • 2 cups self-rising flour
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • pinch of Kosher salt
  • Vanilla Bean Glaze Recipe
  • 1 cup confectioner's sugar
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons heavy cream
  • pinch of Kosher salt
Instructions
  1. Mix bananas and sugar with electric mixer until well-blended.
  2. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, and salt and mix until smooth.
  3. Prepare two loaf pans with baking spray or with butter and flour. Divide pumpkin banana bread batter between the two loaf pans.
  4. Bake at 350 degrees until a cake tester or skewer comes out clean when inserted in the middle of the bread, approximately 45 minutes.
  5. Top with a vanilla bean glaze.
  6. For the Vanilla Bean Glaze
  7. Add all ingredients to a small bowl and stir until smooth. If too thick, add more heavy cream. If too thin, add more confectioner's sugar.

 

Enjoy!
Robyn xo

 

Pumpkin Banana Bread Recipe | ©addapinch.com

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Comments

  1. 2

    says

    Mmm! Combining both pumpkin and bananas is such a great treat!! I love making muffins similar to this bread, but that glaze! Oh I love that glaze! Vanilla bean anything always gets me!

  2. 5

    Jocelyn says

    I am very eager to try this! However, I am not familiar with vanilla bean paste, and I don’t have any in my pantry. May vanilla extract be used instead? If I do invest in some vanilla bean paste, how else is it used? Thanks for educating me about this ingredient that is new to me..

    • 6

      says

      You can use vanilla extract if you don’t have vanilla bean paste. Vanilla bean paste gives you a more intense vanilla flavor along with the visual of vanilla beans in your final recipe. I use it a lot in ice cream, glazes, cookies, etc.

  3. 10

    Christi says

    Hi Robyn, I just made this bread since I have been looking for a recipe to use my frozen pumpkin puree that wasn’t overly unhealthy. This was a perfect way to use the pumpkin up plus it tastes good. I actually halved the recipe and replaced half of the sugar with stevia and the half cup with coconut sugar and it is still very good and decadent tasting. Thanks for constantly putting up beautiful recipes.
    Christi

  4. 12

    says

    I love the combination of pumpkin and banana in one bread. And that glaze? Don’t get me started. The vanilla bean flecks might send me over the edge!

  5. 16

    Stacey says

    This looks SPECTACULAR!!! But although I have at least half a dozen different types of flour, I do not have self rising :( Any replacements??

  6. 18

    Brooke says

    Just pulled it out of the oven and my house smells wonderful! The glaze is so delicious! I couldn’t help but eat a spoonful ;)

  7. 19

    Vanessa says

    Hi, came across this recipe from Pinterest. I had bananas and canned pumpkin that I needed to use. Finding this was perfect. This bread was so moist and fluffy.

    I did use only 1 cup of sugar. Also, swapped out 1 cup of self-rising flour with white wheat flour + 1/2 tsp salt + 1 1/2 tsp baking powder (you can make your own self-rising flour: 1 cup of flour + 1/2 tsp salt + 1 1/2 tsp baking powder).

    This bread is so good. Love that it didn’t need, butter or oil.

  8. 21

    says

    I love pumpkin anything! I had a bunch of perfectly overripe bananas and wanted to make banana pumpkin bread this afternoon. After looking at dozens of recipes online, I decided on yours and I’ll probably never use another pumpkin bread recipe again. I just ate my second slice! The amount of vanilla in the glaze is spot on (I used pure Madagascar Vanilla extract but added the paste to my shopping list). My kids gobbled it up to. I shared it on my Facebook page and pinned it! :) Thanks so much for sharing!

  9. 23

    Dorothea says

    I’m sorry, but I was so disappointed with this recipe. All I could taste was sugar – it overpowered both the banana and pumpkin. In addition, my loaves looked beautiful coming out of the oven, but sunk like a souffle and ended up moist and heavy.

    • 24

      Bethany says

      This happened to me too!! However, when I went back through and checked the recipe, I realized I used ALL PURPOSE FLOUR instead of SELF-RISING FLOUR. :( I don’t know if you did this as well but a recipe with out leavening in it is not going to work/turn out. I’ll have to try this recipe again with either the Self Rising Flour…or figure out how much Baking Soda and/or Baking Powder needs to be added to it. I’m anxious to try it again because it looks SO good!!

  10. 25

    sandy says

    I had the same problem. I think I needed to mix my all purpose flour salt and baking powder together first before adding it to the restvif the ingredients. My pancakes have done the same thing when I didn’t mix the dry ingredients first. Gonna try again another time. Thnx for posting.

  11. 28

    says

    I really want to try this, but I’m curious about making it gluten-free. I’m thinking about using a mixture between brown rice and coconut flour. Also, what about making the glaze with almond milk. Any vegan gluten free experience with this recipe?

    • 29

      Julie says

      I am curious about this, too. It sounds like a great recipe, and I’d love to adapt it. We need to be gluten-free, dairy-free, and sugar-free (will use stevia as another person commented). I am going to try it tonight with a mix of coconut flour and almond flour. Fingers crossed!

  12. 30

    Renata says

    Just made it and unfortunately it’s way too sweet even without the glaze. Plus, somehow it’s super ,moisty up to the point of being sticky. I’m not sure what went wrong. I’m deifinitely going to give it another try though.

  13. 31

    says

    I have made this recipe 4 times in the past week! Had several bunches of bananas from our backyard tree and needed to do something with them asap. I cut the sugar down to 1c and added semi-sweet chocolate chips and some pumpkin pie spice. I’ve gotten rave reviews and have been freezing the loaves. Hopefully they will thaw well over the next month!

  14. 33

    Heidi says

    I reduced sugar to 1 cup and made adjustments to flour per Vanessa’s suggestion (conversion to self-rising by adding salt and baking powder). The bread was awful! It sunk after taking it out of the oven and the loaf stuck together. It was not edible and still too sweet even after reducing sugar by 1/2. What a disappointment.

    • 34

      says

      Hi Heidi,
      So sorry the bread wasn’t to your liking. I’ve not made the bread with the adjustments that you made, so I can’t speak to how they would impact the structure of the bread in the recipe. Hope you have a merry Christmas!

  15. 35

    kathrynwitte says

    I have four different sizes of loaf pans not including mini and wonder bread sized. Which are you using as you don’t specify?

  16. 38

    Debbie says

    I made this recipe but I was wondering if there was something missing in the recipe? It tastes like it isn’t done! It even looks very flat! Was ther supposed to be oil in it or baking soda-powder?
    Thanks?

  17. 39

    Mama Shirdle says

    Robyn, I have made this recipe twice this week. I followed your recipe exactly. It is so delicious & moist. Definitely a keeper! I will be sharing these loaves with family & friends for Christmas. Wishing you & your family a very Merry Christmas.

    • 40

      says

      Thank you so much for your sweet comment! I’m so glad you enjoy the recipe and I hope you have a wonderful Christmas as well! xo

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