Maple Glazed Pumpkin Banana Bread with Ginger Streusel
The BEST Pumpkin Banana Bread with Ginger Streusel drizzled with a maple glaze is your new favorite fall treat!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: Pumpkin Banana Bread
Servings: 16people
Calories: 263kcal
Author: Kellie
Ingredients
For the Banana Bread:
1cupgranulated sugar
1/4cupbutter softened
1 1/3cupsmashed ripe banana about 2 bananas
8ouncespumpkin puree
1/4cup2% milk
1/4cupplain fat free Greek yogurt
2large eggs
2cupsall purpose flour
1tbsppumpkin pie spice
1teaspoonbaking soda
1/2teaspoonkosher salt
For the Streusel:
4tablespoonsbutter softened
1/2cupflour
1/2cupbrown sugar
1tspground ginger
For the glaze:
1cuppowdered sugar
2tablespoonsmilk
1teaspoonmaple syrup
Instructions
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, pumpkin, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
Using a fork, stir together the butter, flour, ginger and brown sugar in a small bowl until pea sized crumbs form. Set aside.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray. Sprinkle the streusel mixture over the batter and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
In a separate small bowl, whisk together the sugar, milk and maple syrup until smooth. Drizzle the glaze over the banana bread.
Serve the banana bread warm or at room temperature.
Notes
Pumpkin Banana Bread can be made up to three days in advance and stored at room temperature in an airtight container.