PUMPKIN BANANA RAISIN BREAD WITH VANILLA-MAPLE DRIZZLE

Time for some fall baking!  All these ingredients, I had around the house and I got the inspiration when I was going to throw out the very ripe bananas.  Why not start off with this delicious fall classic!  I also slimmed it down a bit with using a sugar/stevia blend that cuts the calories in half, but tastes just as good.  This also freezes very well!

IMG_3900

IMG_0578 IMG_0581 IMG_0587INGREDIENTS:

  • 3 very ripe bananas, peeled and mashed
  • 3/4 C Domino Light-sugar/Stevia blend (or 1 1/2 C regular sugar)
  • 1/2 C softened butter (1 stick) -room temperature
  • 3 eggs
  • 1 can (15 oz.) pure pumpkin
  • 3 C all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 1/2 tsp. pumpkin pie spice   or   (1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. ground nutmeg and 1/4 tsp. ground cloves)
  • 1 C chopped walnuts or pecans
  • 1 C golden raisins

VANILLA-MAPLE DRIZZLE:

  • 2 C powdered sugar
  • 1/4 C maple syrup
  • 1 tsp. vanilla
  • 2-3 T half & half  (more if needed to make creamy)

Heat oven to 350 degrees.  Grease 9 by 5 loaf pan with Pam for baking, and prepare a 6-set muffin pan lined with cupcake paper,  set aside.

For Loaf:  Combine sugar, butter, vanilla, and eggs in large bowl.  Beat at medium speed, scraping bowl often until mixture is creamy.  Add pumpkin and smashed bananas; continue beating until well mixed (mixture will appear lumpy).  Measure flour, baking soda, salt, baking powder, and spices into bowl.  By spoonfuls, sift dry ingredients into another bowl to lighten and blend.  By spoonfuls again add dry ingredients into the pumpkin/banana mixture and beat at low speed just until moistened.  Stir in raisins and nuts by hand until blended.

Spread 2 T each into prepared muffin tins, add the remainder of the batter into the loaf pan, spread evenly.

Bake the muffins approx. 30 minutes and the loaf approx. 50 minutes or until toothpick inserted in center comes out clean.

Drizzle:    While loaf is baking, make the drizzle:  Whisk sugar, maple syrup, vanilla and half & half in bowl.  Add more half & half if needed to make a smooth, thickish glaze.  Set aside.

When done, cool 5 minutes; remove the loaf from pan and cool completely before drizzling with Vanilla-Maple Drizzle.  Once cooled completely, use drizzle spoon to drizzle glaze back and forth several times on the loaf!  Save leftover drizzle and add more drizzle on each piece of pumpkin/banana bread before serving!  Serves 12IMG_3893IMG_3895 IMG_3896 IMG_0589

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4 Responses to PUMPKIN BANANA RAISIN BREAD WITH VANILLA-MAPLE DRIZZLE

  1. Mary says:

    Looks yummy

    Sent from my iPhone

    >

  2. vmoccia says:

    Looks yummy, thanks. We need to get you on Chopped. One of my favorite shows.

    Love, Ginny

    _____

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