Banana bread meets pumpkin bread for an absolutely delicious pumpkin banana bread drizzled with a sweet cream cheese glaze! It’s warm and cozy with the perfect blend of pumpkin, brown butter, warm spices, and bananas!
Fall season is here which means lots of warm, cozy, and comforting pumpkin dinners and desserts! And to make typical pumpkin bread more exciting and enjoyable, I combined it with banana bread! The results are incredible!
The bananas lend their natural sweetness and subtle flavors. The butter is browned to add extra rich and deep flavor and the flour is mixed with pleasant spices! Of all the banana bread variations I’ve made, this brown butter pumpkin banana bread is the best one yet!
A few tips to make it easier
- To quickly bring the eggs to room temperature, place them a bowl or cup of warm water for 10-15 minutes
- The butter can go from brown to burnt very quickly so keep an eye on it while it cooks
- Be gentle when mixing the flour with the wet ingredients. Over-mixing can ruin the texture of the bread.
- The riper the bananas, the sweeter and better!
- Make sure to use pumpkin puree, not pumpkin pie filling!
Variations you might enjoy
This brown butter pumpkin banana bread is amazing as it is but the fun doesn’t stop here. There is a lot you can do to make this more enjoyable for you. Here are a few options…
Add ins….
Mix some chocolate chips or chopped nuts into the batter. Walnuts and pecans are great if you like nuts. Try toasting them before mixing in and make sure to add some on top right before putting into the oven. You can also keep the batter as it is and just top it off with sesame seeds or a cinnamon sugar streusel before popping into the oven.
Serving options…
I chose to drizzle this with a cream cheese glaze to keep it simple but still delicious! More options include a maple glaze or some frosting. Brown butter frosting, cream cheese frosting, butter cream frosting, whipped cream frosting or whatever you like.
Want more banana bread recipes?
Check out my classic banana bread and biscoff banana bread!
If you enjoyed this recipe, drop by down below and leave a rating and review! I would love to hear your feedback and answer any questions you may have. Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials & more!
Brown Butter Pumpkin Banana Bread
Ingredients
For the pumpkin banana bread:
- 2 cups (260g) all purpose flour
- 1.5 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground clove
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup (250 g) mashed bananas (about 3 medium bananas)
- 1/2 cup (100 g) white sugar
- 1/3 cup (70 g) brown sugar
- 2 eggs – room temp
- 1/4 cup (65 g) yogurt
- 1/3 cup (76 g) butter, browned
- 1 tsp vanilla
- 1 cup (230 g) pumpkin puree
For the glaze:
- 3/4 tsp vanilla
- 2 oz (56 g) cream cheese – room temp
- 2 tbsp butter (28 g) unsalted butter – softened
- 3-4 tbsp powdered sugar (+/- to your preference)
- 3-4 tsp (15-20 ml) milk
Instructions
- Preheat the oven to 350℉ (176℃). Grease a 9 x 5 loaf pan with cooking spray and set it aside.
- Add the butter to a saucepan over medium heat. Cook for 5-7 minutes, stirring frequently, until it starts to bubble and become golden brown. It’ll be fragrant and you’ll see brown milk solids on the bottom of the pan. Keep an eye on it since butter can go from brown to burnt very quickly. Remove from the heat and let it cool down slightly.
- While that cools, prepare the dry mixture. In a bowl, add the all purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and clove. Whisk to combine and set aside.
- In a separate bowl, add the mashed bananas, eggs, brown butter, white sugar, brown sugar, vanilla, yogurt, and pumpkin puree. Whisk until everything is combined.
- Then add in the dry ingredients and gently fold until no visible streaks of flour remain. Be careful not to over-mix.
- Transfer the batter to the prepared baking dish and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean with just a few moist crumbs. Remove from the oven and let it cool in the pan for about 10 minutes. Once the pan is cool to touch, remove the pumpkin banana bread and place it on a wire rack to cool completely.
- To make the glaze, combine the butter with cream cheese, powdered sugar, vanilla, and milk. Mix until it’s completely smooth. Taste and adjust to your desired sweetness and consistency.
- Once the bread is cooled, drizzle the glaze all over the top of the bread. Then slice and enjoy!
