let me start off by saying, you absolutely need another pumpkin bread recipe in your back pocket. sometimes you’re craving a super healthy GF version and other times, you’re craving a chocolate swirl one. then there are times when you need a recipe so delicious and flavorful its sure to win over pumpkin and non pumpkin lovers alike. one that is so delicious, its sure to disappear before the glaze has even set. well friends, you have arrived at just the perfect recipe for that!
for this bread, i decided to tweak an existing banana bread recipe. my kids devour this banana bread as soon as its cool enough not to burn their mouths, so it was a good place to start. since banana and pumpkin are pretty interchangeable when it comes to baking and quick breads, i didn’t have to do much tweaking (love when that happens). one thing i made sure to do was to add lots of pumpkin spice. i hate eating spiced breads and wondering where all the spice is! with a full tablespoon of pumpkin spice in the batter, each bite has the perfect ratio of pumpkin to spice.
you could definitely enjoy this bread sans topping, but WHY? the bread is delicious without, but it really comes to life with the streusel topping. made with pumpkin spice, crushed walnuts and even more butter and sugar, it creates a delightful crunchy topping that perfectly balances the super moist bread. the brown butter glaze is also optional, but then again, you already know how i view toppings. this recipe will easily keep for 3-4 days when stored in an airtight container. not that it will last that long! enjoy!
the perfect base banana bread
Equipment
- 9X5 loaf pan
- parchment paper
- stand mixer with paddle attachment, optional
Ingredients
banana bread
- 1 c all purpose flour (120g)
- 1 c bread or cake flour (120g) sub with all purpose
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c packed brown sugar (110g)
- 1/4 c granulated sugar (55g)
- 4 tbsp unsalted butter (56g)*
- 1/3 c tahini, well stirred* sub with melted butter (for total of 8 tbsp melted butter)
- 1 1/4 c mashed bananas (~3 medium bananas)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 c whole milk greek yogurt
optional toppings
- 1/4 c turbinado sugar, optional for topping
- 1 c chocolate chips, optional (divided, 3/4 c, 1/4 c)
- 1/3 c brown sugar, optional** cinnamon sugar swirl
- 1 tbsp ground cinnamon, optional** cinnamon sugar swirl
- 1 tsp cocoa powder, optional** cinnamon sugar swirl
Instructions
- Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer with paddle attachment (or by hand), cream browned butter, and sugar until smooth and well combined (about 2-3 minutes). Add eggs, beating well after each one until well combined. Add vanilla extract and mashed bananas, beating until well combined.
- In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Add any chocolate chips or cinnamon swirls at this time. See notes for how to do the cinnamon swirl layer. Gently pour into prepared pan. If topping with addiional chocolate chips or turbinado sugar, do this now.
- Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-20 minutes, checking for doneness every 5 minutes (55-65 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for 30 minutes. Remove from pan and cool an addtional 15-30 minutes (1 hr total). Slice and enjoy!
Notes
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