Print

Cozy Pumpkin Banana Bread Recipe with Easy Brown Butter Cream Cheese Frosting

pumpkin banana bread - featured image
Print Recipe

A moist and flavorful pumpkin banana bread infused with warm fall spices, topped with a rich but not too sweet brown butter cream cheese frosting. Perfect for cozy mornings or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (120ml) buttermilk (or plain yogurt, can swap dairy-free if needed)
  • 6 tablespoons (85g) unsalted butter (for frosting)
  • 8 oz (225g) cream cheese, softened (use full-fat for best flavor)
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
  2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In another bowl, whisk the melted butter with granulated sugar and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, pumpkin puree, mashed bananas, and buttermilk until fully combined. The batter should be thick but pourable.
  4. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Don’t overmix; a few flour streaks are okay.
  5. Pour the batter into your prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent with foil if the top browns too fast.
  6. Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  7. While the bread cools, melt the butter in a small saucepan over medium heat. Swirl often and watch closely as it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
  8. In a bowl, beat the softened cream cheese until smooth. Slowly add the powdered sugar, then the browned butter and vanilla extract. Mix until creamy and spreadable. Add a pinch of salt to balance sweetness.
  9. Once the loaf is completely cool, spread the brown butter cream cheese frosting evenly on top.
  10. Slice and serve with coffee or chai tea. Store leftovers covered in the fridge.

Notes

Do not overmix the batter to keep the bread tender. Brown the butter carefully to avoid burning. Use ripe bananas for best sweetness. Ensure the bread is completely cool before frosting to prevent melting. Bananas can be ripened in a 300°F oven for 15 minutes to enhance sweetness. Frosting can be made up to 2 days ahead and stored in the fridge.

Nutrition

Keywords: pumpkin banana bread, brown butter frosting, cream cheese frosting, fall baking, cozy bread, autumn dessert, easy banana bread, pumpkin puree

Find it online: https://flurpchef.com/cozy-pumpkin-banana-bread-recipe-with-easy-brown-butter-cream-cheese-frosting/