Like Mother, Like Daughter

We decided to add a fall touch to our banana bread recipe by adding pumpkin puree, pumpkin spices and smothering it in a delicious cinnamon cream cheese frosting.

Make this bread with our pumpkin puree!

Pumpkin Banana Bread

3 ripe bananas
1/2 cup melted organic coconut oil
2 cups pumpkin puree
1 free run egg, beaten or egg replacer equal to one egg
1.5 cups sugar
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp ground ginger

1. Preheat the oven to 350 degrees F.
2. Mash bananas in a large bowl. Add melted coconut oil and mix well with a wooden spoon.
3. Mix in the sugar, egg and pumpkin.
4. Combine flour, baking soda, baking soda and spices in a small bowl. Mix together and fold into the wet ingredients. Mix well and pour into a greased and floured loaf pan. Bake for 60 minutes at 350 degrees F.
5. It’s done when a toothpick inserted in the middle of the bread comes out clean. Cool for 15 minutes and then take the bread out of the pan. Cool completely before slicing.

Cinnamon cream cheese frosting

1 package cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup icing sugar
1 tsp cinnamon
1/4 tsp cloves

1. In a large mixing bowl, beat the cream cheese, butter and icing sugar until light and fluffy. Add the spices and mix until incorporated.
2. Spread the frosting on the pumpkin loaves.

Makes two loaves.