Operation Stop Hating on Pumpkin Products rages on this week with a moist bread recipe you’re gonna want to slap me over.
Please meet my new friend, Super Easy Crunchy Topped Banana Pumpkin Bread.
I kinda knew this one was gonna be a yes, more please recipe because the only other thing I hate in its raw form with as much passion as I hate pumpkins is bananas and I love banana bread.
To be honest, there are few things I enjoy more (aside from ice cream, and chocolate, and chocolate covered pretzels, and cupcakes, and oatmeal chocolate chip cookies, and yeah, I like banana bread), and pumpkin banana bread did not disappoint.
Well, the second batch.
The first batch was burnt crispy because I went in my basement to work and fell asleep with my face on my computer, college midterms style.
I woke up to the smell of burning bread with a document on my screen full of the letter J and the keyboard imprinted on my face.
Epic baking fail.
Also, I need to sleep more.
Fortunately, no one in my house likes the bananas I keep buying for no reason, and I had plenty of overripe ones still laying about to try again.
Take two was a win.
Crunchy Topped Banana Pumpkin Bread
1/4 cup cold butter, sliced small
1/2 cup flour
1/4 cup packed brown sugar
1/2 cup maple-brown sugar quick cooking oats (the individual packaged kind, but you can use plain and ad a 1/2 tsp cinnamon if you don’t have them on hand)
1/2 cup melted butter
1 cup brown sugar
1 tsp vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 medium super-ripe-kinda-black bananas, mashed
1 cup pumpkin puree
1/2 cup sour cream
1. Preheat oven to 350. Grease the bread pan with oil.
2. Make the topping first: put all of the dry topping ingredients into a bowl, cut in the butter and use a fork to blend it chunky. Move if to the side for later adorning.
3. Put sugar and butter in bowl. Mix.
4. Add vanilla and eggs. Mix.
5. And all of the dry ingredients. Mix.
6. Now, I’m going to break from tradition and say you will require a second bowl for the next step (I’m usually a one bowl=less mess kinda girl): mash bananas in a separate bowl. Add pumpkin and sour cream. Mix.
6. Pour the mashy bits into the batter bowl. Mix.
7. Pour into prepped bread pan.
8. Sprinkle the topping you shoved aside earlier on top. Press it down a tiny bit so it bakes on nicely.
9. Bake for about 45 minutes and check it for doneness (stick toothpick it, comes back clean you’re ready to grub, comes back battery, let it alone for another 10 minutes). If your oven is like my oven you may need to cover your bread with some aluminum foil for the last 10 minutes or so of baking. My oven likes to crispify everything.
10. Remove from oven. Let cool, but not too cool. Warm banana pumpkin bread is what’s up.