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!
Course: Breakfast, brunch, Snack
Keyword: Pumpkin Banana Bread
For the Banana Bread:
1 1/3cupsmashed ripe banana about 2 bananas
1/4cupplain fat free Greek yogurt
2cupsall purpose flour
1tbsppumpkin pie spice
For the Streusel:
For the glaze:
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.
Pumpkin Banana Bread can be made up to three days in advance and stored at room temperature in an airtight container.