Honey-Glazed Pumpkin-Banana Bread
This easy pumpkin bread recipe combines two of our favorites into one with the addition of mashed ripe bananas. Drizzling honey glaze on top makes this pumpkin recipe extra delicious.
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Honey-Glazed Pumpkin-Banana Bread
Directions
- Preheat oven to 350 degrees F. Grease bottoms and 1/2 inch up sides of two 9x5-inch loaf pans. In a medium bowl stir together first six ingredients (through ginger).
- In an extra-large bowl beat sugar and oil with a mixer on medium until combined. Add eggs, one at a time, beating after each. Add flour mixture and the water alternately, beating on low after each addition just until combined. Beat in pumpkin and banana. Spread batter in prepared pans.
- Bake 50 to 60 minutes or until a toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Wrap and store overnight.
- To serve, spoon Honey Glaze over loaves and sprinkle with crystallized ginger.
From the Test Kitchen
To Freeze
Place cooled loaves in freezer bags and freeze up to 3 months. To serve, thaw wrapped loaves in refrigerator overnight.
Honey Glaze
Directions
- In a bowl beat butter and honey with an electric mixer until combined. Beat in powdered sugar. Beat in enough milk (about 1 teaspoon) to make glaze a thick, spoonable consistency. Makes 1/2 cup
Nutrition Facts (Honey-Glazed Pumpkin-Banana Bread)
- Per serving:
- 184 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 3 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 25 mg chol. ,
- 219 mg sodium ,
- 31 g carb. ,
- 1 g fiber ,
- 19 g sugar ,
- 2 g pro.