Description
A rich and moist hybrid of pumpkin and banana bread, topped with a sophisticated browned butter cream cheese frosting for a nutty, tangy finish.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 overripe bananas, mashed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup melted coconut oil or vegetable oil
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, browned
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F (175C) and grease a 9×5 inch loaf pan.
- Brown the butter in a skillet until golden and nutty; let it cool completely.
- Mash bananas in a large bowl and mix in pumpkin puree, brown sugar, granulated sugar, oil, and eggs.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Pour batter into the pan and bake for 55-65 minutes until a toothpick comes out clean.
- Cool the loaf completely on a wire rack.
- Beat softened cream cheese, cooled browned butter, powdered sugar, and vanilla until fluffy.
- Spread frosting over the cooled loaf and slice.