Pumpkin Banana Bread with Vanilla Bean Glaze

Here is another recipe from the Cranberry Kitchen for you! I was skeptical that combining banana and pumpkin would be good. These are both usually the main event in a baked good and I was afraid the combination would cancel out the goodness of both. Fortunately, I was wrong! This is delicious and so perfect for the beginning of fall. I also loved that I didn’t need to add oil or butter because the two stars in this bread are both wet ingredients. It comes out moist and it doesn’t need a glaze but the glaze pushes the sugar factor even further. You can leave it off if that is your choice.

I didn’t get good pictures because I made it before church. It makes two loafs so the second headed to work with me. 🙂



3 ripe bananas, peeled

2 cups sugar

1 (15-ounce) can pumpkin puree

2 cups self rising flour

2 eggs

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

pinch kosher salt

Vanilla Bean Glaze recipe

1 cup confectioner’s sugar

1 tablespoon vanilla bean paste (Nielsen Massey Madagascar Bourbon Vanilla Paste 4 oz)

2 tablespoons heavy cream

pinch kosher salt


Mix together bananas and sugar until well-blended. Add pumpkin puree and mix until creamy. Add flour, eggs, vanilla, cinnamon, salt, and mix until smooth. Prepare two loaf pans with baking spray or butter and flour. Divide batter between two loaf pans. I love this Chicago Metallic Non Stick 1 Pound Loaf Pan. Bake at 350 degrees in a preheated oven for approximately 45 minutes or until cake tester or skewer comes out clean when inserted into the middle of bread.

Vanilla Bean Glaze

Add all ingredients to separate bowl and stir until smooth. Add more cream if too thick or confectioner’s sugar if too thin. Top cooled loafs with glaze.

(recipe found on)

Leave a Reply