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pumpkin banana bread with cream cheese frosting

Simple Pumpkin Banana Bread with Cream Cheese Frosting

Delicious Simple Pumpkin Banana Bread with Cream Cheese Frosting recipe with step-by-step instructions.
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Prep Time 23 minutes
Cook Time 47 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 1675 kcal

Ingredients
  

For the loaf:

  • 1 cup ripe mashed bananas (about 2 large)
  • 1 cup canned pumpkin puree
  • 1/4 cup melted coconut oil (or melted butter)
  • 2 large eggs at room temp
  • 2 tbsp plain Greek yogurt (any fat percentage)
  • 1/2 cup packed brown sugar (or coconut or cane sugar)
  • 1 tsp vanilla extract
  • 1 1/2 cups white whole wheat flour (or whole wheat pastry flour)
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/3 cup chopped pecans (plus extra for topping; swap walnuts or chocolate chips if preferred)

For the frosting:

  • 1/3 cup reduced-fat cream cheese (neufchatel)
  • 1/3 cup plain Greek yogurt
  • 1 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray or melt a little coconut oil and use it to grease the pan. This helps ensure the bread doesn't stick and comes out easily after baking.
  • In a large bowl, combine the mashed bananas, canned pumpkin puree, melted coconut oil (save a little if you used it on the pan), eggs at room temperature, 2 tablespoons plain Greek yogurt, packed brown sugar, and 1 teaspoon vanilla extract. Whisk the ingredients together until smooth and fully incorporated.
  • Add the white whole wheat flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, allspice, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix, which can make the bread dense. Once combined, gently fold in the chopped pecans. I like to reserve a few pecans to sprinkle on top for a nice crunch and visual appeal.
  • Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle extra chopped pecans on top. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before adding the frosting.
  • While the bread cools, prepare the frosting. In a medium bowl, beat together the reduced-fat cream cheese (neufchatel), 1/3 cup plain Greek yogurt, pure maple syrup, 1/2 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Use an electric hand mixer on medium speed until the mixture is smooth and well combined. For a little extra tang, I sometimes add a tiny splash more yogurt or lemon juice.
  • Once the pumpkin banana bread has completely cooled, spread the prepared maple cream cheese frosting evenly over the top. Slice and enjoy! Top with reserved pecans, if desired.