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Moist, melt-in-your-mouth tender Pumpkin Banana Bread is easy to make and utterly scrumptious. This is the best ever recipe thanks to brown sugar caramelized bananas. This simple fall bread is perfect for breakfast with a cup of coffee.
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– 3 tablespoon unsalted butter – ¾ cup light brown sugar packed – 2 ripe bananas sliced – 3 tablespoon avocado oil or other neutral-flavored oil – 2 large eggs room temperature – ½ cup milk – 1 teaspoon vanilla extract – 1 cup pumpkin puree *not pumpkin pie filling – 2 cups all-purpose flour – 1 teaspoon baking soda – ½ teaspoon salt – 1½ teaspoon pumpkin pie spice
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Preheat the oven to 350° F. Grease a 9x5-inch loaf pan and set it aside.
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In a large skillet, melt the butter and sugar. Add the banana slices and cook until the bananas are softened in texture and caramelized. Remove the pan from the heat and allow it to cool slightly. Transfer the banana mixture to a large bowl and whisk until the mixture is no longer hot.
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In a small bowl or liquid measuring cup, whisk together the milk, oil, vanilla, and eggs.
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Whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt in a separate bowl.
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Add the liquid ingredients and pumpkin puree to the cooled banana mixture. Stir to combine.
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Fold in the dry ingredients, mixing just until combined.
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Transfer the batter to the prepared pan. Bake the bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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