I’m going to make something called pumpkin pie banana bread. Let’s go. Recipe calls for two large bananas. This is a large banana. These are small, so I’m going to use all three. Mash your bananas like that. Two large eggs. One cup of pure pumpkin. 13 cup of melted unsalted butter. 1 and 1/2 teaspoon of pumpkin pie spice. One teaspoon of vanilla extract. Whisk that all together like that and then set it aside. In a separate bowl, you’ll need 3/4 cup of white sugar, one cup of allpurpose flour, says a half a cup of cake flour, 1/8 teaspoon of fine salt. I don’t even know what that is. I have kosher salt and I have regular salt. I’m using regular salt. 1 teaspoon of baking soda. 1 and 1/2 teaspoon of baking powder and half a teaspoon of pumpkin pie spice. Combine the wet ingredients with the dry ingredients and mix until just combined. Don’t over mix. Like that. And then pour it all into the loaf pan. In the oven, bake at 350 for 55 to 60 minutes. I’ll go ahead and make the crumble. It calls for 3/4 cup of dark brown sugar, lightly packed. 3 tablespoon of allpurpose flour. So, nowhere in this recipe does it say when to put the crumble on. So, I looked it up on a different recipe and it said I was supposed to put the crumble on before I put the bread in the oven. Thankfully, it’s only been in there a few minutes. So, I’m going to mix up this crumble. I have to also add 2 tablebspoon of melted unsalted butter. I took the bread back out of the oven. You guys are going to see once and all on my channel. So, I’m mixing this up and I’m going to put this on top of that bread and hopefully it’ll turn out right. I hope that this didn’t ruin. So, we’re going to try it. Stick around and see how this turns out. Here’s the crumble. As my grandma used to say, doesn’t that just freeze you? Don’t that just freeze you? Putting it back in the oven. Let’s see if it’s done. Yes, I think it is. Now I’m going to make the glaze. It’s crunchy on top. Why have I never heard of this before? You can taste the banana and the pumpkin. Oh my goodness. And that glaze with the crunch on top. You guys, just make that. You have got to make that. Thanksgiving would be good for this, too. Oh my goodness. Make that.
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Because I had to take time to explain about the OOPS moment in this video, I ran out of time to show me making the glaze! Sorry! But the ingredients and instructions are here:
π Pumpkin Pie Banana Bread
Ingredients
For the Bread:
β’ 2 large ripe bananas
β’ 2 large room temperature eggs
β’ 1 cup pumpkin puree (245 g)
β’ β cup melted unsalted butter (75 g)
β’ 1 tsp vanilla extract (5 mL)
β’ 1 tsp pumpkin pie spice extract (5 mL) or Β½ tsp pumpkin pie spice + Β½ tsp vanilla extract
β’ ΒΎ cup granulated sugar (150 g)
β’ 1 cup all-purpose flour (125 g)
β’ Β½ cup cake flour (60 g)
β’ β tsp fine salt
β’ 1 tsp baking soda (6 g)
β’ 1Β½ tsp baking powder (7 g)
β’ Β½ tsp pumpkin pie spice (2 g)
For the Crumble:
β’ ΒΎ cup dark brown sugar, lightly packed (150 g)
β’ 2 tbsp melted unsalted butter (30 g)
β’ 3 tbsp all-purpose flour (25 g)
For the Glaze:
β’ Β½ cup powdered sugar (60 g)
β’ Β½ tsp pumpkin pie spice (2 g)
β’ Β½ tsp vanilla extract (2.5 mL)
β’ 2 tbsp heavy cream (30 mL)
βΈ»
Instructions
For the Bread:
1. Preheat oven to 350Β°F (177Β°C). Grease and line a 9Γ5-inch (23Γ13 cm) loaf pan with butter and parchment paper.
2. In a large bowl, mash the bananas. Whisk in eggs, pumpkin puree, melted butter, vanilla extract, and pumpkin pie spice extract.
3. In a separate bowl, whisk together the sugar, all-purpose flour, cake flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Add the dry ingredients to the wet ingredients and stir until just combined β do not overmix.
5. Pour the batter into the prepared pan.
For the Crumble:
1. In a small bowl, mix the brown sugar, flour, and melted butter until combined.
2. Sprinkle the crumble evenly over the top of the batter before baking. Do not press it in.
Baking:
1. Bake at 350Β°F (177Β°C) for 55β60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
2. Let cool in the pan for 10β15 minutes, then transfer to a cooling rack.
For the Glaze:
1. In a small bowl, whisk together powdered sugar, pumpkin pie spice, vanilla extract, and heavy cream.
2. Drizzle the glaze over the cooled bread before serving.
3. Slice and enjoy β itβs best served warm!
Ooh April, I LOVE warts and all! π I bet that's absolutely amazing!! π Thanksgiving WOULD be the perfect time to serve this… Yes Ma'am, I'll make that! And thank you, April πππ©·π
Yum yum yum ….love it …looks so delicious… Deborah π¨π¦
π youβre a joy! Ty for the recipe!
Oh its good when people say they made mistakes but it comes out better than you'd thought bless your heart β€ it so good to have for fall weather everyone loves loaf cakes thanks
Adorable vid! Thank you!
Yummmπ
Making it TODAY!
Yum yum !!! ππ»β€οΈππ»
How do you make the glaze?
I add semisweet chocolate chips and crushed pecans to crumble π β€
It sure tastes good ππΎ
Lydia π¬π§
Fine salt, also known as table salt, consists of small, uniform grains that dissolve quickly and distribute evenly in food. It is commonly used for everyday cooking and baking, making it ideal for seasoning dishes where precise saltiness is needed.
You did Good! β€
Yesπππ¦ thank you π₯°
Prefect for a fall snack with a cup of coffee, thanks for the great ideas π step by step instructions are very helpful
I will be making that as soon as I have some ripe bananas, wish I did so I could make this for dessert Sunday to impress the neighbors.β€β€β€β€
Well, I made it! Itβs in the oven. Iβll update. Thanks for the recipe. π
ππβ€β€β€.
Yum β€
That looks yummy!!! My stomachs rumbling nowπ