Happy Fall, Y’all!
This maple glazed pumpkin/banana bread is an updated HEALTHY take on the classic banana bread recipe! This recipe begins with a delicious banana or pumpkin bread with a cinnamon swirl center, and ends with a sweet maple glaze that is out of this world delicious! And did I mention it’s lower in sugar? Your life may never be the same again.
Ingredients
Bread
- 1/2 cup butter, softened
- 1/4 cup organic cane sugar
- 2 eggs
- 2 cups organic AP, whole wheat or sprouted spelt flour (you could also use 2 cups of paleo or gluten-free flour)
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp coconut sugar
- 2 Tbsp maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
And here is where you can swap it up with pumpkin or banana:
- FOR BANANA BREAD: 3-4 medium bananas, or 2 large bananas
- FOR PUMPKIN BREAD: 1 can pureed pumpkin
- FOR A MIX OF PUMPKIN & BANANA: 2 medium bananas, 1/2 cup pureed pumpkin
Cinnamon Swirl
- 1/4 cup butter, softened
- 1tbsp ground cinnamon
- 2-3tbsp coconut sugar
Maple Glaze
- 1/4 cup butter
- 1/3 cup pure maple syrup
- 1 cup organic powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
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Preheat the oven to 350. Grease one 9×5 pan or two 8×4 pans.
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In a small bowl, mash bananas/pumpkin, maple syrup, vanilla extract, and ground cinnamon.
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In a large bowl, cream butter and sugars together until light and fluffy.
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Add in eggs and beat until mixed.
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To the wet ingredients, sift in flour, baking soda, and salt.
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Stir until just combined.
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Pour in mashed bananas/pumpkin, and mix until combined.
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In a small bowl, mix the cinnamon swirl ingredients together until well combined.
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Pour HALF the mix into the loaf pan(s), spoon and spread cinnamon swirl over, then pour other half of mix into pan.
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Bake at 350 for 35-40 minutes (for two 8×4 pans) or until knife/toothpick comes out clean with just a few moist crumbs stuck to it. If using one 9×5 pan, bake at 350 for 30 minutes; then lower the temp to 325 and bake for 15-20 or until knife/toothpick comes out clean with just a few moist crumbs stuck to it.
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Allow to cool for 10 minutes. Move to a wire cooling rack.
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Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Slowly add in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.
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Once the glaze has thickened, give it a quick stir and pour it over the breads.
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Allow the glaze to harden completely before cutting into slices.
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Enjoy!
Recipe Notes: Can be stored in an air tight container at room temperature or in the fridge. Not sure the”shelf life” on this one- mine lasted less than a day with 3 boys around 😀
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