Technically, it is still “pumpkin” season since we are still in November and this recipe is just too amazing to not share with you all.
Before I forget, hope you all had a wonderful Thanksgiving. This year I flew out to California to spend the holidays with my sister, niece, and nephew. The 4 of us and my parents headed to my brother-in-law’s side of the family’s home for Thanksgiving where we enjoyed lots of great food and company. A special thanks to R & D for hosting all of us and for your warm hospitality. Everything from the wine to the turkey to the sides to the desserts were amazing.
And now, to share with you a Pumpkin Banana Bread recipe I recently made. My friend, Jhiane, came over while I was moping around at home one day, and instead of sulking I baked to feel better, and in turn I made Jhiane very, very happy! She devoured this dessert. Apparently, my sorrow turns into her gain, but I'm glad someone was around to enjoy it. 🙂 
The bread itself contains no oil or butter, and yet it tasted delicious, however the cream cheese frosting on top does contain a little butter. If fat is not an issue, I highly recommend enjoying this delicious bread with a dollop of frosting because frosting just makes everything in life better.
After baking this delicious Pumpkin Banana Bread, I was extremely surprised as to how moist this bread tasted, in fact it tasted less like a bread and more like cake to both Jhiane and I. 
So before November is officially up, bake this wonderful bread/cake for your family, it’s the perfect start to a day, or the perfect end to a night with a cup of tea. This incredibly delicious Pumpkin Banana Bread tastes best when served warm with a dollop of cream cheese melting on top, or just microwave the bread for 15 seconds before serving. Heavenly. 
NUTRITION: Whole Wheat Pastry Flour is an excellent source of Protein and Fiber. Pumpkin is rich in Vitamin A and Fiber. Bananas are a very good source of Vitamin B6. They are also a good source of Vitamin C and Fiber. Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol.
APPROXIMATE NUTRITION PER SERVING (yields 10 slices):for a healthier version, skip the cream cheese frosting.
- Calories: 314 cals (without frosting – 264)
- Fat: 10 g (without frosting – 6.7)
- Saturated Fat: 3 g (without frosting – 0.9)
- Carbs: 67 g (without frosting – 63)
- Protein: 4.6 g (without frosting – 4)
- Fiber: 5.2 g (without frosting – 5.2)
PUMPKIN BANANA BREAD (REDUCED FAT) (slightly modified the original’s @ Confessions of a Chocoholic)
~ yields 10 slices @ 350 degrees using a loaf pan
INGREDIENTS:
- Whole Wheat Pastry Flour – 1 ⅔ cup
- Baking Soda – 1 tsp
- Cinnamon – ¾ tsp
- Ginger Powder – ⅛ tsp
- Nutmeg – ⅛ tsp
- Salt – ½ tsp
- Sugar in the Raw’s Turbinado Brown Sugar – 1 cup
- Egg – 1
- Libby’s Pure Pumpkin – ¾ cup
- Ripe Bananas – 3 ½ (medium size & mashed)
- Sour Cream – 2 tablespoon
- Pure Vanilla – 1 tsp
- Spiced Rum – ¼ cup or 2 oz.
- Pecans – ⅔ cup (roughly chopped)
CREAM CHEESE FROSTING (reduced fat):
INGREDIENTS:
- Unsalted Butter – 2 tbsp
- Neufchatel Cream Cheese – 2 ounces
- Vanilla – ½ tsp
- Confectioners Sugar – ¼ to ⅓ cup
DIRECTIONS:
1. Start by preheating the oven at 350 degrees and grease a loaf pan.
2. Combine all the dry ingredients in a bowl… flour, baking soda, cinnamon, nutmeg, ginger powder, and salt. Mix and set aside. 
3. In a separate bowl, combine the egg and sugar. Using an electric mixer, beat the mixture on medium to high speed for 10 minutes, YES, 10 minutes. 
4. This is what you should have. Notice the mixture is a bit grainy since I used turbinado brown sugar, if you choose to use white sugar, the sugar crystals will dissolve more easily.
5. In the meantime, mash the bananas.
6. Now add the bananas, pumpkin, sour cream, vanilla, and spiced rum to the wet mixture. 
7. Mix until all the ingredients are well blended.
8. Chop the pecans.
9. Add the dry ingredients and the pecans. 
10. Fold, DO NOT MIX, fold the ingredients in.
11. Pour into the baking tray. 
12. Into the oven for at least 45 minutes. I baked mine for 55-60 minutes, but careful the top of the cake does not burn. This will vary based on your oven.
13. Make the cream cheese frosting by combining all 4 ingredients… butter, cream cheese, vanilla, and confectioners sugar. 
14. Wait 10 minutes before serving so the bread settles. Top with a dollop of cream cheese frosting. So incredibly delicious, I can’t believe each slice is packed with so much nutrition. Enjoy! 
OVERALL RATING: 5 / 5
Quite honestly, there is absolutely nothing I would change about this cake. The original recipe calls for white flour and sugar, however I used whole wheat and turbinado brown sugar, respectively. In addition, I used pecans instead of walnuts simply because I prefer the combination of pumpkin and pecans. Just a note, when you eat the bread straight out of the oven, it may seem a bit gooey in the center, this happened despite baking the cake for an additional 10-15 minutes, this is normal. The bread will eventually settle down. Delicious cake that should be everyone’s “go-to” recipe for bread. Thanks Bianca for an awesome recipe. I can’t wait to make this bread for my mom, she will love it.
TELL ME: Have was your THANKSGIVING? What did you eat?
The Squishy Monster says
oooooh, I love the addition of pumpkin and spiced rum in this =)
Khushboo says
Yummy! I love subbing oil/butter with pumpkin/applesauce in baked goods...they add such a moist texture that you don't even miss the fat! My Thanksgiving didn't involve the whole feast but it did include my first ever slice of pumpkin pie...I'm a big fan :)!
Hope you had a great weekend, Nisha!
Dixya says
seems like you had a great time in Cali with your family 🙂 the bread looks so moist, I am starting to deviate from pumpkin now and ready for cranberries.
Roha says
Yummy..!!
First time here 🙂 You have very nice collection of recipe Glad to follow you..:)
Pam says
I wish I had a slice with my coffee right now.
Parita says
This sounds fantastic! VERY comforting! I could even see eating this as part of breakfast with a cup of coffee. You're giving me ideas... 🙂
Ameena says
Hope you are having a great time in California! Let me know if you need any more suggestions...
Eat & Burpp says
It actually looks so moist & truly appeals the taste buds 🙂 Thanks for sharing!
Asmita says
OMG,
This looks so delicious! I can finish off the whole loaf all by myself. Yummy!
Sanzibell says
yummi, sieht super lecker aus ♥
Lieben Gruß
Sarah
http://www.sanzibell.com
Jen @ The Scrumptious Pumpkin says
Love that this bread is so healthy because I'm not sure I could resist going back for a second (and third) slice - this looks moist and delicious 🙂
Kitchen Queen says
lovely moist bread.
Cathleen says
What a combination of ingredients! Wow, I would love some of this right now!
GlamorousGirl says
great!
eatgood4life.blogspot.com says
More pumpkin recipes? Nice. I might have to try this one as well. I am actually going to make another batch of the pancakes tomorrow but this time I am tripling the batch to have some frozen 🙂
For thanksgiving we had honey sesame chicken with brown rice and salad as well as some cranberry coffee cake, no turkey for us 🙂
honeywhatscooking says
@eatgood4life - You will love this recipe since it's healthy and yummy at the same time. Wow, another batch of pancakes. Didn't know you could freeze the batter. THat's awesome. Your Thanksgiving menu sounds nice, I love chicken over turkey. 🙂
honeywhatscooking says
@Cathleen - it is delicious.. you wouldn't be sorry. 🙂
honeywhatscooking says
@Jen - this cake is moist and delicious.. I don't feel guilty going back for seconds, but it's so filling too.
honeywhatscooking says
@Asmita - haha.. that makes 2 of us.
honeywhatscooking says
@Eat & Burpp - thank you. it is so moist. 🙂
honeywhatscooking says
@Ameena - thanks so much for the suggestions, although we just hung out by the Pier.
honeywhatscooking says
@Parita - it is very comforting. Loved having this with a cup of coffee & tea.
honeywhatscooking says
@Roha - thank you. That's very nice of you to say.
honeywhatscooking says
@Dixya - cranberries sound nice this time of year, and apples too.
honeywhatscooking says
@Khushboo - I'm so glad you finally tried Pumpkin Pie, it's just so good. I love replacing fat with applesauce/yogurt.. adds so much moisture. 🙂
Guru Uru says
Mmmm this bread looks perfect my friend you would fool me with reduced fat 😀
Cheers
Choc Chip Uru
honeywhatscooking says
@GuruUru - thanks, I think it's even better than reduced-fat, healthier. 🙂