\n

Pumpkin banana bread is a wonderfully comforting autumn bake that combines everyone’s favourite banana bread with the addition of pumpkin pur\u00e9e. Banana is definitely the dominant flavour, while the pumpkin makes the loaf exceptionally moist and helps it stay fresh for days. In fact, I’d even say it’s even better the day after baking :). The recipe couldn’t be simpler – just mix everything together. The batter also works beautifully for muffins, making 12 standard-sized muffins.<\/em><\/p>\n<\/blockquote>\n

Ingredients for pumpkin banana bread:<\/span><\/p>\n

\n
• 250 g peeled bananas (about 2 medium bananas)<\/li>\n
• 120 ml rapeseed or sunflower oil<\/li>\n
• 190 g light or dark muscovado sugar<\/li>\n
• 2 large eggs<\/li>\n
• 250 g pumpkin pur\u00e9e<\/li>\n
• 300 g plain flour<\/li>\n
• 1 tablespoon baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• 1 teaspoon ground cinnamon<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  There’s no need for a mixer for this recipe. Mash the bananas with a fork in a large bowl (do not blend them). Add the oil, muscovado sugar, eggs and pumpkin pur\u00e9e, then whisk just until combined. Sift the flour, baking powder and bicarbonate of soda directly into the bowl. Add the cinnamon and salt, then whisk gently until the ingredients are just combined. Do not overmix. Transfer the batter to a loaf tin measuring approximately 20 \u00d7 10 cm at the base (23 \u00d7 13 cm at the top), greased and floured or lined with baking paper.<\/p>\n

  Bake at 180\u00b0C for 55\u201360 minutes, or until a skewer inserted into the centre comes out clean. Leave the loaf in the tin for a few minutes, then transfer it to a wire rack to cool completely. Spread the cream cheese frosting over the cooled loaf and smooth the surface.<\/p>\n

  Ingredients for cream cheese frosting:<\/span><\/p>\n

  \n
  • 150 g Philadelphia cream cheese, at room temperature<\/li>\n
  • \u00bc\u2013\u2153 cup icing sugar, sifted<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 1\u20132 tablespoons milk<\/li>\n<\/ul>\n

    Place the cream cheese and the smaller amount of icing sugar into the bowl of a stand mixer and beat until light and smooth. Add the vanilla and milk, then beat again until combined. Taste and add more icing sugar if you prefer a sweeter frosting.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe inspiration: Baran Bakery<\/a> (partially adapted).\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Pumpkin banana bread is a wonderfully comforting autumn bake that combines everyone’s favourite banana bread with the addition of pumpkin pur\u00e9e. Banana is definitely the dominant flavour, while the pumpkin makes the loaf exceptionally moist and helps it stay <\/p>\n","protected":false},"author":1,"featured_media":16747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,306,438],"tags":[89,86,116,137,359],"duration":[],"tag_group":[],"class_list":["post-16745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-quick-bakes-express","category-vegetable-cakes","tag-banana","tag-cinnamon","tag-philadelphia-en","tag-pumpkin","tag-pumpkin-puree"],"acf":[],"yoast_head":"\n