Description

A tender, moist banana bread infused with pumpkin puree and warm fall spices, topped with a tangy maple cream cheese glaze. This comforting recipe is perfect for self-care on tired evenings.

Ingredients

Scale

3 medium ripe bananas (about 1½ cups mashed)
1 cup (240g) canned pumpkin puree
½ cup (115g) unsalted butter, melted and slightly cooled
¾ cup (150g) granulated sugar
¼ cup (60ml) real maple syrup
1 large egg, room temperature
1 teaspoon vanilla extract
1¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons fall pumpkin spice blend (or 1 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves)
½ teaspoon salt
2 oz (55g) full-fat brick cream cheese, softened
2 tablespoons real maple syrup
½ cup (60g) powdered sugar
¼ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan with butter or cooking spray, optionally lining with parchment paper.
In a large mixing bowl, mash the ripe bananas. Stir in the melted butter, pumpkin puree, ¼ cup maple syrup, sugar, egg, and 1 teaspoon vanilla. Whisk until combined.
In a separate small bowl, whisk together the flour, baking soda, baking powder, pumpkin spice blend, and ½ teaspoon salt.
Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix.
Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes. If the top browns too quickly, tent with foil after 40 minutes. Test with a toothpick inserted in the center.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the bread cools, whisk the softened cream cheese, 2 tablespoons maple syrup, powdered sugar, ¼ teaspoon vanilla, and a pinch of salt until smooth.
Drizzle the glaze over the completely cooled bread and swirl with a knife for a marbled effect.

Notes

Ensure bananas are very ripe (spotty brown or black) for maximum sweetness and moisture. Do not overmix the batter to avoid a tough texture. Cool the bread completely before glazing to prevent the glaze from melting. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Prep Time: 11 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the
Calories: 220
Sugar: 24
Sodium: 180
Fat: 8
Saturated Fat: 4
Carbohydrates: 38
Fiber: 1
Protein: 3

Keywords: pumpkin spice banana bread, fall baking, self-care recipes, maple cream cheese glaze, cozy autumn desserts, easy banana bread