Hey Y’all, this is Joanna from Everyday Made Fresh, and I am thrilled to be a recipe contributor here at Oh My! Creative. Today I’m sharing one of our favorite recipes, Banana Pumpkin Bread with Cinnamon Swirl.
I am so glad that fall is officially here, and Halloween is just a few weeks away. I can now make everything pumpkin related and my family won’t complain about it. I’m very guilty about craving pumpkin muffins and pumpkin spice coffee in June. I suppose my reason is that since we live in Florida, we start the heat wave in April that most people don’t experience until July, and by June I’m over it!
I kicked off October with quite a few pumpkin recipes over on Everyday Made Fresh and thought why not bring it over to Oh My! Creative for my first post.
One of my daughter’s favorite pumpkin recipes just so happens to be this Banana Pumpkin Bread with Cinnamon Swirl. It should also be noted that I bake egg free because my youngest daughter has eleven food allergies, which includes egg. However, I always note in my recipes the number of eggs to use so that you can use eggs if you would like.
Muffin Ingredients!
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup brown sugar
4 tablespoons butter, room temp.
2 tablespoons ground flax seeds + 6 tablespoons water, mix and set aside {do this step first}
2 large ripe bananas, mashed
1/4 cup pumpkin puree
1/3 cup plain greek yogurt
1 teaspoon vanilla extract
Cinnamon Swirl
1/4 cup sugar
1 teaspoon cinnamon
Glaze
1/2 cup powdered sugar
1 tablespoon milk
Directions
1. Preheat oven to 350 degrees, and grease your loaf pan.
2. Mix together your flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
3. In a large bowl cream your butter and brown sugar together until creamy. Add the flax “eggs”, mix until blended.
4. Stir in the mashed banana, yogurt, pumpkin, and vanilla.
5. Start adding your dry ingredients into your wet, small amounts at a time. The mix will be thick and sticky.
6. Spoon half of your batter into your loaf pan and sprinkle with the cinnamon sugar mixture. Spoon the rest of your batter on top and bake for 40-45 minutes or until a wooden skewer comes out clean.
7. Remove from oven and allow to cool on a wire rack.
8. Once cooled, stir together your glaze and drizzle over the top.
Ingredients
- ::bread::
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 4 tablespoons butter, room temperature
- 2 tablespoons ground flax seeds + 6 tablespoons water, or 2 eggs
- 1 1/2 cups ripe banana, mashed (approx. 3 bananas)
- 1/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ::cinnamon swirl::
- 1/4 cup sugar
- 1 teaspoon cinnamon
- ::vanilla glaze::
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoons milk
Instructions
- ::Bread::
- Preheat oven to 350 degrees, and grease a 9X5 inch loaf pan. Set aside.
- If using the flax eggs, mix together your 2 tablespoons ground flax seeds and 6 tablespoons water, and set aside. (otherwise skip this step)
- In a medium bowl, mix together your flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl beat together your brown sugar and butter. You can use a stand mixer or hand mixer.
- Mix until well blended, approx one minute.
- Add your flax eggs (or 2 eggs), beat in.
- With a large spoon, stir in your banana, pumpkin, and vanilla.
- Slowly add in your dry ingredients. Your batter will be thick, but try not to over mix. Set aside.
- Mix together your cinnamon sugar swirl mixture in a small bowl.
- Spoon half the banana pumpkin batter into your greased loaf pan, and sprinkle with the cinnamon swirl mixture.
- Top with the remaining batter.
- Bake for 40 to 45 minutes, or until a knife or skewer comes out clean.
- Cool in the pan on a wire rack for 15 minutes.
- Remove from the pan and cool completely on the wire rack.
- When the bread is cool, mix together your glaze. You may need to add a bit more powdered sugar, or milk. But only add it in an extra teaspoon at a time, until you reach your desired consistency.
- Drizzle over your bread.
- Bread will keep at room temperature for up to 10 days when placed in an air tight container.
Joanna Brittain
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Jamie says
October 24, 2015 at 8:51 pmYUM – that looks amazing!! I want some of that for with my coffee in the morning!! 🙂 Thank you for sharing with us at the #HomeMattersParty
Allison says
September 23, 2016 at 11:43 amWhere is the recipe? It looks delicious and have been wanting to make it!
Jami Willson says
November 4, 2016 at 3:21 pmWhere is your recipe to the pumpkin banana bread swirl
Judy says
September 6, 2017 at 1:14 pmWhy post a recipe with no recipe?
Susan B says
September 7, 2017 at 9:42 pmYou are right, Judy! Somehow the printable recipe was erased from the post. I fixed it now if you wish to print it out. Thanks for letting me know it was missing!
Judy LeClair says
September 11, 2017 at 10:42 amThank you for re-posting! I will try and make it tonight! =)