Classic banana bread meets classic pumpkin bread: two wonderful breads in one.
For years now, come October I have a day where I see brown-spotted-bananas on my counter but ahhh, it’s autumn and all I want is PUMPKIN bread, not banana. And inevitably, every year, the next thought that comes to mind is, what if I combine them? Banana’s bring that lovely sweetness and pumpkins give that soft texture I love. And pumpkin spice shouldn’t be selfishly reserved to pumpkins only, amirite?
So this year I finally said I’m going to crack it. I set to work examining 4 different banana bread recipes (the best of the best, obviously) against 4 different pumpkin bread recipes, to see what was common to both. My idea was to make one base for the whole bread, split it in half and stir in pumpkin to one and banana into the other then swirl the two breads together for a marbled effect. In my first batch, I had used only cinnamon and nutmeg and I got a lovely, if subtle, swirl. When I went full pumpkin spice with the cloves, ginger and allspice, I found the darkness of these spices made the swirl indistinguishable. Whichever you choose, I know you’ll love the combination of these two bread favorites.
Want to get that attractive topping? Place a peeled banana on its side and use a paring knife to cut about 1/4 of its width lengthwise. This firs step is to remove some unnecessary bottom weight that would otherwise cause the banana to sink into the batter. Now cut banana the same way a second time (also about 1/4 of its total width) and flip over (the middle is the prettier because it shows more tiny seeds) and put it on top of the batter once it is in its pan. Tbh, I actually did not like the soft mushy banana top post-bake so if you are not into that don’t bother. If you want it for the looks – go for it!
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