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Pumpkin Spice Banana Bread Recipe

Pumpkin Spice Banana Bread Recipe
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★★★★★

4.9 from 7 reviews

This Pumpkin Spice Banana Bread combines the natural sweetness of ripe bananas with warm, aromatic pumpkin pie spice for a moist, flavorful treat perfect for fall or anytime comfort baking. Topped with a spiced vanilla glaze, it’s a delightful twist on classic banana bread that’s sure to please all ages.

Ingredients

Scale

For the Bread:

  • 2 overripe bananas
  • ¾ cup (150g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • 2 large eggs
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 7 tablespoons sour milk (or add 1 teaspoon vinegar to milk to sour it)
  • 2 cups (248g) all purpose flour

For the Glaze:

  • 1 ¾ cups (198g) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 ½ teaspoons vanilla extract
  • 2–3 tablespoons heavy whipping cream

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 or 8×4-inch loaf pan generously with butter or shortening. Then, coat the greased pan with about 2 tablespoons of granulated sugar by tilting and turning the pan until the bottom and sides are evenly covered. This helps create a sweet crust. Avoid using cooking spray as a substitute for butter in this step, though sugar coating can be skipped if desired.
  2. Mash Bananas & Mix Wet Ingredients: In a large bowl, mash the overripe bananas thoroughly using a fork or potato masher. Stir in vegetable oil, granulated sugar, and eggs using a wooden spoon or spatula until well combined. Set this mixture aside.
  3. Add Spices and Leavening: Incorporate pumpkin pie spice, salt, baking soda, and vanilla extract into the banana mixture. Stir gently to combine evenly.
  4. Combine Dry Ingredients and Milk: Add the all-purpose flour to the mixture followed by the sour milk (made by adding 1 teaspoon vinegar to milk if not using prepared sour milk). Stir until just incorporated; avoid overmixing to keep the bread tender.
  5. Bake the Bread: Pour the batter into the prepared loaf pan. Place in the preheated oven and bake for 45 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. The edges should be a dark golden brown, and the loaf will have a crack running along the top. Use a metal pan for best results.
  6. Cool and Remove: Allow the banana bread to cool completely in the pan before removing it. This prevents the loaf from breaking and ensures it sets properly.
  7. Prepare the Glaze: In a medium bowl, whisk together powdered sugar, pumpkin pie spice, and salt. Add vanilla extract and 1 tablespoon of heavy whipping cream and whisk until smooth. Add additional cream, up to 3 tablespoons total, to reach desired glaze consistency.
  8. Glaze the Loaf: Spread the frosting evenly over the cooled banana bread. Place the bread in the refrigerator to let the glaze set.
  9. Store Properly: Store the glazed banana bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 1 month.

Notes

  • Use overripe bananas for maximum sweetness and moisture.
  • Souring the milk with vinegar helps activate the baking soda for better rise.
  • Do not substitute cooking spray for butter in pan preparation if you want the sugar crust.
  • Baking times can vary; start checking at 45 minutes to avoid overbaking.
  • Using a metal loaf pan is recommended to achieve the ideal crust and baking quality.
  • Chilling the bread after glazing helps the frosting to set and enhances flavor.
  • This bread freezes well—slice before freezing for quick servings.

Nutrition

Keywords: pumpkin spice banana bread, pumpkin banana bread, banana bread recipe, spiced banana bread, fall baking, pumpkin pie spice bread

Find it online: https://nataliereeve.com/pumpkin-spice-banana-bread-recipe/