Cinnamon Pumpkin Banana Bread with Coffee Cake Icing

I let a couple bananas get very ripe thinking I would make some banana bread. Winter storm "Cleon" hit and gave me a snow day, so I thought I would poke around in some recipes and one thing led to another. You know how that goes. This is a combination of some recipes I found, some ingredients I had on hand and experimentation imagination.


This is so incredibly yummy. 
You will never go wrong with this.
Here's a little "food porn" before you get started.
You're welcome.




I should probably note that this makes 2 very large loaves - perfect for potlucks or family dinners and freezes well if you want to keep it all to yourself.

Here's all you need:
Flour
Granulated sugar
Brown sugar
15 oz pumpkin (not pumpkin pie mix)
2 very ripe bananas
4 eggs
salt
baking powder
baking soda
cinnamon
ginger
Olive oil (or vegetable oil)
**walnuts are optional if you've got some on hand

**preheat oven to 350 degrees**



In a large mixing bowl mix:
4 cups flour
4 tsp baking powder
4 tsp cinnamon
2 tsp ginger
 2 tsp baking soda
1/2 tsp salt

Mix well with a fork to "sift" ingredients together and set aside





Peel your bananas and mash with a fork





Put remainder of ingredients in a very large mixing bowl (this made more than I thought it would).
15 oz pumpkin
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
your mashed bananas
3/4 cup oil - I used extra virgin olive oil, but vegetable oil would work fine, too




Mix the above ingredients until smooth.
It will look like this....




Start adding your dry ingredients that you mixed first.
I put about 1/4 of the mixture in first and mixed well.
Continue adding 1/4 and mixing well until all is mixed.
If you want to add walnuts, this is where you would do it.

It will look like this...
Note the little spicy, textured look. Yum!



Place in two greased & floured 9" x 5" loaf pans.
Bake at 350 degrees for 55-60 minutes (or until toothpick inserted in center comes out clean)

**Next time I do this, I think I will use larger pans. You'll see why....keep reading. However, if you use different pans, be sure and adjust your cooking time. If your ingredients are spread out on a larger, but more shallow, surface, it won't take as long to bake.




Ta-da! These loaves are huge!
These are fine just like this. So, stop here unless you want to add even more, ahem, calories goodness.





I didn't stop there though. I kept right on going.

**I will do this a little differently next time as well**

Remove loaves from loaf pans as soon as you take out of the oven.
Place on a cookie sheet lined with wax paper.




Melt 4 TBSP butter in a small mixing bowl




Add 1 cup brown sugar, 1 TBSP cinnamon and 4 TBSP flour to melted butter
Mix well with a fork.

If you've got some pecans, you could add those here - or walnuts - or just about anything like that you can think of. 

This is the common mixture for "coffee cake" icing.




Spread the icing on top of your bread. I used my hands to get as much on there as possible.

I turned my oven off when I took my loaves out, so it had been cooling for a few minutes (long enough for me to make the icing). After I spread the icing on the loaves, I put them back in the oven for about 5-7 minutes, just to get some melting going on.

**this is where I would do it slightly different next time. Next time, I will use larger, but more shallow, pans and will add the icing in the last 10-15 minutes of baking.




That's it!
We loved this bread! 

Here's some more "food porn" for you.
Enjoy!














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