Pumpkin Banana Bread — This pumpkin banana bread is topped with a homemade browned butter frosting. It’s super moist thanks to the mashed bananas, pumpkin, yogurt, and melted butter in the batter!
Easy Pumpkin and Banana Bread Recipe
Well, here you go. My first pumpkin recipe of the season and I’ve got many more where this came from. I’ve held off as long as I can, but now the pumpkin floodgates have opened.
Pumpkin puree tends to be a seasonal item even in the US where it’s well-loved. Most other countries don’t get our obsession with pumpkin, and I pity international food blog readers who read US-based blogs for three months a year.
We’re making pumpkin breads, smoothies, pies, brownies, and more, and it’s one big pumpkin fest and they can’t even buy it. Steaming, mashing, and pureeing squash or sweet potatoes is likely the closest substitute.
I had elaborately built up this recipe so much in my mind so much that I even had myself a little worried about what if it didn’t turn out like I had envisioned. I had been fantasizing about it for what seemed like years.
All I had to do was get my hands on a can of pumpkin puree, which was easy because I knew I had two cans of Trader Joe’s pumpkin puree stashed in my cupboard from last fall.
Pumpkin hoarders, take note that you can stash away pumpkin puree for a couple years and still be safe in case you can’t get Libby’s year round in your area.
Luckily, this pumpkin banana bread turned out to be everything I wanted and more.
The golden top layer is the bread equivalent of a muffin top. Since I go around picking off muffin tops, you can use your imagination about what happened to the top layer on all the slices of this bread.
The pumpkin spice banana bread’s flavor is equally balanced between pumpkin bread and banana bread. The moisture and softness level of the bread is out of this world.
The addition of Greek yogurt, pumpkin puree, bananas, a box of instant pudding mix, and a tablespoon of molasses not only all boost the flavor depth and profile of the bread, but each of those ingredients also tenderize it.
If you’re a dry bread hater like I am, you have nothing to worry about with this loaf.
It’s also a snap to make. No creaming of ingredients, just stir everything into one big bowl, pour into a loaf pan, and bake. I’m sure you could bake the batter as muffins or in a Bundt or tube-cake pan, too.
To make this amazing pumpkin banana bread loaf even better, I whipped up some browned butter cream cheese frosting.
The tang of the cream cheese, the comforting and homey quality imparted from the browned butter, counterbalanced with the sweetness from the confectioners’ sugar make it a frosting that I slather generously on every slice.
I didn’t do it for the photographs because it looks like a big, white, smeary mess, but spreading the frosting all over the interior surface of a slice of bread, like you’re buttering a slice of bread, is simply divine and highly recommended.
What’s in Pumpkin Banana Bread?
For the pumpkin banana bread itself, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Plain or vanilla yogurt
- Vanilla extract
- Molasses
- Pumpkin puree
- Bananas
- Vanilla instant pudding mix
- Spices
- Salt
- All-purpose flour
- Baking soda
And for the browned butter frosting you’ll need:
- Butter
- Cream cheese
- Powdered sugar
- Vanilla extract
- Cream or milk
How to Make Pumpkin Banana Bread
This pumpkin banana bread is a breeze to make! Simply whisk together the wet ingredients, then mix in the dry.
You’ll want to let the melted butter cool for a couple minutes before mixing it in with the egg, otherwise you might scramble the egg by mistake!
Turn the banana bread batter into a greased 9×5-inch loaf pan and bake until a toothpick inserted in the center comes out clean.
Once the pumpkin banana bread is out of the oven, let it cool for a few minutes in its pan before turning it out to cool on a wire rack.
While the bread cools, whip up the browned butter frosting. Slice the bread while it’s still warm, but not piping hot, and dig in!
Can I Freeze Pumpkin Banana Bread?
Yes, quick breads freeze well. To freeze this pumpkin banana bread, let it cool completely on your counter and then wrap it in plastic wrap or foil (note that you should freeze it without the frosting).
When you’re ready to eat the frozen bread, set it on your counter overnight to thaw.
Can I Add Mix-Ins to This Bread?
Yes, you can add up to 1/3 cup of mix-ins to this pumpkin banana bread. Think: raisins, shredded carrots, shredded coconut flakes, chopped nuts, chocolate chips, etc.
You don’t want to add too many mix-ins, otherwise your pumpkin spice banana bread will overflow in the oven.
Can the Instant Vanilla Pudding Be Omitted?
If you don’t have instant pudding mix in your area, you can omit it. Although you don’t have to use pudding mix, it creates wonderful moisture and flavor in the bread.
If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.
Tips for Making Pumpkin Banana Bread
If desired, enhance the pumpkin flavor by adding more pumpkin puree and cutting back on the mashed bananas a bit, or by adding a more generous amount of pumpkin pie spice.
However, I wanted pumpkin-banana bread, not just pumpkin bread, and am pleased with the balance.
If the pumpkin and banana bread is browning too fast on the top, you may wish to lower your oven temperature to 325F or tent the pan with foil in during the last 20 minutes of cooking.
Finally, make sure you’re using real pumpkin puree in this banana bread recipe and not pumpkin pie filling. Pumpkin pie filling is sweetened and spiced and will throw off the flavor of this bread.
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Pumpkin Banana Bread with Browned Butter Frosting
This pumpkin banana bread is topped with a homemade browned butter frosting. It's super moist from the bananas, pumpkin, yogurt, and butter in the batter!
Ingredients
Pumpkin Banana Bread
- 1/4 cup unsalted butter, melted (half of one stick)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek-style preferred, or sour cream may be substituted; I use Chobani Vanilla)
- 1 tablespoon vanilla extract
- 1 tablespoon unsulphered molasses, optional
- 1 cup pumpkin puree*
- 1 cup mashed bananas (about 1 1/2 large or 2 small bananas)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt, optional and to taste
- 1/4 teaspoon ground cloves
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
Optional Mix-ins:
- 1/3 cup raisins, shredded carrots, shredded coconut flakes, nuts, or chocolate chips
- one 3.4-ounce box vanilla instant pudding mix (not Cook ‘n Serve)**
Browned Butter Cream Cheese Frosting
- 1/4 cup butter (half of one stick)
- 4 tablespoons cream cheese
- 1 1/2 cups+ confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 1 tablespoons+ cream or milk, optional and to taste
Instructions
Make the Bread
- Preheat oven to 350F, then spray a 9-by-5-inch loaf pan with cooking spray and flour the pan; set aside.
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
- To the melted butter, add the sugars, egg, yogurt, vanilla, molasses, and stir or whisk to combine.
- Add pumpkin puree, bananas, and stir to incorporate.
- Add the optional add-ins and the dry pudding mix (Note: You are not making pudding; simply add the mix as a dry ingredient).
- Stir in the cinnamon, pumpkin pie spice, salt, and cloves.(All spices should be added to taste; if you like a heavier cinnamon or pumpkin-pie flavor, add more. If you don’t keep them all on hand, not a big deal; use what you do have)
- Add the flour and baking soda and stir until just combined, taking care not to over-mix or bread will become tough (this is a fairly thick batter).
- Pour batter into prepared pan(s) and bake for about 60 to 68 minutes (this is for one 9-by-5-inch loaf), or until top is golden and set, and a wooden skewer, cake tester, or knife inserted in the center comes out clean. (If bread is browning a bit fast on the top, you may wish to lower your oven temperature to 325F or tent the pan with foil in approximately the last 20 minutes of cooking).
- Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.
- Store unfrosted bread in an airtight container at room temperature for up to 5 days or store frosted bread in the refrigerator for up to 5 days. Unfrosted bread can be frozen for up to 3 months.
Make the Frosting
- You can brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. Watch it closely so that it doesn’t go from browned and nutty to burnt and inedible.
- Or, brown the butter in the microwave in a microwave-safe bowl by heating it on high power, uncovered, for 5 to 7 minutes, until the sputtering, crackling, and foaming has subsided, the butter has browned, and has a nutty aroma. The same rules apply in the microwave as on the stovetop; watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark, so that it doesn’t go from browned and nutty to burnt and inedible.
- Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes.
- Add the cream cheese, confectioners’ sugar, vanilla, and whisk to combine.
- Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.
- Drizzle or spread frosting over the top of the bread before slicing and serving; or slice, serve, and frost each piece individually. I prefer to use the frosting like butter and spread it liberally on the interior surface of a slice.
- Store extra frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Notes
*I used Trader Joe’s pumpkin puree, which was thick, dense, and well-packed. If using another brand of pumpkin puree that is thinner, you may wish to increase the flour to 1 3/4 cups or slightly over, but at 1 2/3 cups flour my batter was already quite thick
**You don’t have to use pudding mix, but it adds wonderful moisture and flavor to the bread. If omitting, you may wish to add an additional 1/4 cup granulated sugar and an additional 1/4 to 1/3 cup flour, based on taste preference and how your batter looks.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 793Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 472mgCarbohydrates: 93gFiber: 4gSugar: 65gProtein: 7g
More Pumpkin Dessert Recipes:
Check out all of my pumpkin recipes here!
Pumpkin Bars with Cream Cheese Frosting — These super soft and moist pumpkin bars are the perfect EASY fall dessert!! Tangy cream cheese frosting is a wonderful complement to these perfectly pumpkin-spiced bars!!
Easy Pumpkin Spice Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!
Pumpkin Spice Honey Cookies — The cookies are moist, supremely soft, with hints of chewiness at the edges, and their flavor is pure fall.
Cream Cheese-Filled Pumpkin Bread — The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.
Pumpkin Lush — This is a layered dessert that begins with a slightly crunchy graham cracker crust, a sweet yet tangy layer of cream cheese, a layer of vanilla pudding that’s spiked with pumpkin, and it’s topped with whipped topping.
Pumpkin Crumb Coffee Cake – A FAST and EASY no-mixer coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with!
Love this recipe and it’s sooo easy! I’ve made it with and with out the instant pudding, pudding version is better.
I’m glad you love it and that you’ve tried it with and without the pudding!
Hi can I substitute coconut oil instead of melted butter in the pumpkin banana bread?
Probably but I haven’t tried so cannot say for sure how it will turn out.
Amazing recipe Averie… I’ve had a long term obsession with banana bread but the idea of adding pumpkin is divine! I just wrote on your fb post but yesterday was my first experience eating ‘pumpkin bread’. Aussies don’t really know the magic of sweet pumpkin yet, but now I’ve discovered it there’s no going back! xx
So glad you’re on board and just saw & replied to your post on my FB page, too! Thanks!
I made this today & it is amazing! Tasted like it came from a bakery. So moist and full of flavor! Was also a great way to use up leftover pumpkin & bananas :) Can’t wait to make more of your recipes- thanks for sharing!
Jessi – thank you for telling me this! I have a pumpkin recipe coming up on Wed that if you have just a little dribble of puree leftover, will be perfect. And if you haven’t seen this post, I have lots of pumpkin recipes all here, visually with links
http://www.loveveggiesandyoga.com/2010/09/pumpkin-recipes-do-you-like-pumpkin.html
Thanks for the feedback & LMK if you try other recipes!
This looks amazing, such an elaborate and creative recipe! And here we go with the wave of fall pumpkin recipes, but that’s not a bag thing! Hopefully I get more time to work with the raw stuff. :-)
yayy. so excited to see pumpkin recipes popping up. it’s fall!
Ugh I’m so sick of pumpkin recipes! lol The same thing happens in the blogosphere every fall! We all need a new fall ingredient
Well it’s only MY first pumpkin recipe of the season!
Ok, true story…I just made pumpkin banana muffins last week:-) Great minds think alike!!! It gives it such a rich and awesome texture! I stash pumpkin cans too…in fact I just used up the rest of last years cans. Time to stock up for next year! Your pictures always inspire me to work harder at mine. Maybe one day we will get a chance to meet up and you can show me some fun camera tricks!!!
Oh wow, great minds do think alike…from the muffins to the stash of cans! And yes, one day maybe we will meet! We are in the same state, after all (right, you live in Nor Cal, I think?)
I’m hoping we do meet one day, but no I live in Indiana:-) But maybe a blog conference…
Hopefully, yes!
Yay fall! I need to stock up on pumpkin :)
Love pumpkin and frosting compliments the bread so well. A slice with my tea this would morning would just be the best start to the day. :)
I love the macro shots of this bread. You can tell how rich and moist it is!
Thanks, Jen, and yes, it IS!
I’m not gaga over pumpkin, but I do love a good muffin or bread. In fact, I’m having friends over for brunch on Sunday and was just thinking about what to make. I think I may go with this one, or the zucchini-banana bread…which do you like better?
This one is definitely more pumpkin-ey and more robustly flavored than the zuke bread. You know how zucchini is; in all reality it’s pretty flavor neutral. If you want that ‘flavors of fall’ vibe, go with this. If you want more of a classic banana bread, go with the zuke-banana bread.
i understand your angst about building a recipe in your head and the recipe not turning out right… but this looks WONDERFUL and i’m glad it turned out the way you wanted it to!
i can’t wait to try it! :)
And I want to try your smores choc chip cookies! And yes, building up a recipe in your mind and then having a fail, ugh, it happens. But not with this one! :)
What interesting ingredients! Looks delish
Hi Averie, I am glad you opened those gates as I really love pumpkins. Although I use it mostly in more savory dishes, I have one or two recipes with it where I add sugar… :)
I have like 5 more recipes with pumpkin coming (so far!) and they’re all….sweet! Not ridic so, but they’re not savory dishes.
Oh nice! Nanas n punkin’:)
I love most anything pumpkin, generally! Unless there is coconut involved…
Oh I didn’t know you didn’t like coconut!
Oh my goodness that bread looks amazing!!
thanks, Alicia!
I have a freezer full of ripe bananas that I really need to get around to using for something – this recipe might prompt me to use them up sooner than later!
So awesome Averie! I love all your breads!
I love pumpkin. I love the way it looks on the table (for decoration), the way it smells in my Yankee Candle and the way it tastes in coffee, muffins, cakes, breads, cookies and pies! You asked if once a week would be too ok? I say…every day is fine with me! The many pumpkin posts never overwhelm me but actually make me feel all cozy about the approaching seasons of Thanksgiving and Christmas and a nip in the air.
This bread of yours looks incredible. I love how you put so many layers of flavors in it: molasses, yogurt, pudding…I mean, oh yes! So moist and delicious looking. I don’t think I would have thought to combine banana and pumpkin but those two flavors actually sound incredible together. Awesome pics, too, btw! :-)
There are SO many layers going on but they all complement each other (rather than turn into a hodgepodge…lol) and one just adds more softness than the next which is how I like my breads :)
Well you’re in luck with the pumpkin recipes..the last 4 out of 5 things Ive made involve pumpkin. In about 2 weeks, my posts will catch up to real time and there’ll be a few weeks where there’s lots! of pumpkin!
This is why I love Fall!
LOVE pumpkin. Nothing else so reminds me of fall in MN during this crazy San Diego heatwave. I had to have something pumpkin this weekend (could have been the heat, could have been a pregnancy craving :)), and definitely overstocked when I found it at Ralph’s this weekend.
Ralph’s in Hillcrest has it most of the year as a fyi :)
Pumpkin recipes is on my top 3 favorite things about Fall. I’ve been looking forward to my pumpkin belgian waffles for months now.
Still not ready to welcome fall, but all these pumpkin recipes are super tempting!!!
To me, steamed squash tasted like what I imagined it’d be like biting into a jack-o-lantern (i.e. the smell of scooping out seeds before carving)–hallelujah for whoever decided it’d be a great idea to cream a bunch of sugar into pumpkin and call it dessert. I love autumn now though thanks to pumpkin pie and bread recipes like yours, thanks for sharing this!
Plain, unsweetened or unseasoned squash is pretty bland and boring – but after it’s doctored up, I am in heaven :)
I don’t think it can get any better than pumpkin and browned butter!
and thanks for the pin!
I’m not sure which sounds better, a month in Aruba or brown butter cream cheese frosting.
they’re both not-too-shabby, I can’t complain :)
Amen! Pumpkin is king! Long live pumpkin! Keep the pumpkin recipes coming—the combo of banana and pumpkin is a new one for me, love it!
And I have many more where this came from including a pumpkin + chocolate combo that I know you’ll enjoy :) But have to hold off on some of the recipes for awhile. Don’t want to overwhelm. Lol
Ya killin me!!!! SOOOO tasty yet again today. Yes to pumpkin – I’d eat it year round if it was in season – and yes, ALWAYS, to frosted quick bread. There’s something so satisfying about a warm loaf of bread. Thanks for another lovely recipe!!
Why would anyone NOT put frosting on something if they have the choice. Hello, dessert-eating 101 rules in my opinion :)
This looks beautiful, Averie! I stocked up on pumpkin last year when it was $0.69/can – I bought two cases! Made me feel less crazy when I saw it for $2 a can this week!
No way! I am totally!! doing that this year! Good thinking!
Yay for baking with pumpkin!! I love the frosting, of course :)
haha – the pumpkin floodgates. i’m not the biggest fan of pumpkin, but the one thing i do like is pumpkin bread! i like that yours has banana incorporated in it and yogurt. i can already imagine how amazingly moist these must be!
So moist, it’s crazy & I have another recipe coming up in a week or two that I think you’ll like based on what you just said!
I love pumpkin! I used fresh roasted pumpkin, though, and fresh shredded pumpkin is insane! I am surprised to hear that canned pumpkin is not available year round. Always nice when something turns out as good as you imagine. My favorite pumpkin recipe of all time is pumpkin whoopie pies with marshmallow filling, and I don’t think it will be topped anytime soon! http://piesandplots.net/pumpkin-whoopie-pies-with-marshmallow-filling/
That filling. Oh, that filling! mmmmm! I have another pumpkin recipe coming up that I’m posting on the 24th that I think you’ll like then! And much of the US can’t get pumpkin year-round and internationally, people think we’re nuts with our pumpkin obsession here!
Your breads always look scrumptious and pillowy soft. I wouldn’t mind a loaf to finish off right now!
And your little pumpkin pops were toooo adorable! Skylar (and I)!! would love them!
I just posted pumpkin too ;) it’s too good to resist! Just like this bread, which looks incredible!!!
reading your post reminded me of something I saw on my errands yesterday… canned pumpkin! in a slightly unlikely place, too… or at least somewhere you may not have checked – Cost Plus World Market!
Totally saw it there. :)
hope this helps for future pumpkin craving recipes!
Good tip on Cost Plus. You never know what you’re going to find there!
I’m loving all your variations on banana bread AND what the addition of the pudding mix and Greek yogurt does to them. Sooo good! I hoarded some cans of pumpkin last season and have 1 small one left–so yes I love pumpkin (I haven’t met a squash I dislike yet)! I must give this one a try also.
Glad you tried the bread from the last post with the pudding & Greek yogurt – crazy good and moist, right! And with the pumpkin in this one, & molasses, it’s fall-apart-soft and I love it :)
I’m loving both banana and pumpkin right now! I’ve been making vegan muffins of both…in fact…I may make more today and combine them together as you’ve done! Nom NOm!
You are the pumpkin queen and way to go on the muffins…they sound awesome!
Now you have me craving pumpkin! Goodness after all this talk about it….
This combination is way too fun and I can only imagine how moist the bread is because of the bananas and pumpkin!
Thank goodness I’m eating my oatmeal right now or I might lick the screen. That looks amazing! I love pumpkin. I usually end up making tons of pumpkin soup this time of year. I have a cupboard filled with pumpkin so I really should use it and stop hoarding it LOL.
I have a cupboard lined with choc chips. Eventually they all get used :)
I’ll bet the cream cheese frosting puts this bread over the top. I make some pumpkin banana muffins that are a favorite over here. I’ve already broken out the pumpkin, too. I just couldn’t wait.
And your butternut squash smoothie is pretty darn close to pumpkin, too. And I want that to wash down the bread with…lol!
I love love love that you added molasses to the recipe! Looks divine!
It just adds that extra touch of flavor that’s really fall-like and nice!
WOW Averie! This looks sooo delicious! I so wish my hubby would eat veggies – and out of all of them pumpkin is my fav!! I will have to just eat the whole thing on my own!!
Just serve it to him and tell him it’s…carrot bread? I mean everyone eats carrots, right! :)
I want to dive head first into that. Or make a bed out of it….I could just eat it at will. No wait, that’s a bad idea.
Oh heavens girl, this looks outstanding! I’m so ready for pumpkin back in my life.
I just couldn’t hold off any longer either!
This sounds lovely! And that browned butter frosting sounds particularly tasty!!
It just adds that extra oomph…love it!
This looks divine! I’ve been holding off buying pumpkins, mums, cornstalks. It’s 64 degrees here this morning and I know my husband will tease me if I click on the fireplace. But I can resist no longer! That’s funny about your daughter turning orange. We had the exact same experience at the pediatrician when my daughter was a year old….”Your daughter is orange, might want to pull back on the sweet potatoes”. Of course she still LOVES them to this day and she’s 28.
Ooooh, it looks so good Averie!!!
The frustration of going to 6 different grocery stores in search of pumpkin sounds like a pure nightmare! But you know what? This bread looks well worth the Aruba inconvenience and the wait. I almost had a semi-heart attack seeing no pumpkin on my Target shelves on Sunday but was delighted to see it at my grocery so I did what any other sane person would do… I stocked up. :)
The bread looks SO moist, so soft, and the whole muffin top appeal leaves me drooling! The bottom and top layer almost look gooey which is what I LOVE about banana breads. Its rich orange-yellow color is gorgeous too! A photogenic bread indeed. Pumpkin season 2012 is well underway. Cannot WAIT to see more pumpkin recipes where this gem came from. :)
When I read your email about the pumpkin gone missing situation I was chuckling b/c of what I went thru in Aruba! Glad you’re well-stocked up now.
I love that almost gooey top and bottom layer – it’s an art b/c sometimes I underbake and it’s too gooey and practically raw but othertimes I bake for just a few extra mins and I don’t get that gooey layer b/c just a couple mins too long can change things, dramatically.
And thanks for the Pin!
The bread looks perfect! I’ve been daydreaming about putting cream cheese frosting on everything lately. I think I have to satisfy it sometime soon. I like pumpkin, yes. Not totally ga-ga for it, but I enjoy it when I have it. I never crave it, but I do say I should have it more often when I do eat something made with it. It’s one of those things. :)
You know it wasn’t until about 4-5 yrs ago, sort of coinciding with blogging, that I really got into pumpkin and now, I just HAVE to have it! I used to be meh, whatever. But I’ve come to just adore the stuff!
I will have to have to try this one too! I love your banana fest and without realizing it, it looks like i am doing it along with you :). I have been dying to start baking with pumpkin!
Banana bread is just one of those things you can never have too much of, right!
I have a pumpkin obsession, as well, and have been looking forward to fall :) seems like grocery stores are finally stocking up on fall ingredients! Can’t wait to try this recipe. Thanks for sharing!
If you make it, LMK how it goes!