Pumpkin Banana Bread – Cookies and Cups


Pumpkin Banana Bread is so most moist and tender with a crunchy, buttery, crumb topping. The pumpkin and the banana are the perfect flavor combination for any time of the year!

I don’t know if you’ve noticed, but cakes disguised as breads and I kind of have a thing. Like long-term relationship status. Plus, I’m all about a food that calls itself one thing but is, in fact, not that. Bread is for meats and cheeses, to be eaten for lunch, or with some smashed avocado. It’s ACTUAL food. Cakes are indulgent, and desserty, and generally looked down on as lunchtime sustenance. No one wants deli meats on a a slice of cake. That’s actually true.

But along comes “breads” like banana bread, zucchini bread, pumpkin bread…all calling themselves bread, but fooling no one. And I love it.

MY OTHER RECIPES

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I have quite the resource of bread-cakes here on my site, in case you were wondering. You were right? And you should for sure, definitely try all of those recipes. But today I’m taking two of my favorite bread-cakes and smashing them together to make my latest fall favorite, Pumpkin Banana Bread.

This recipe took me a few go-rounds to get right. The first few times I added too much pumpkin, or too much banana and while the flavor was great, the texture was pretty bad.

Anyway, I officially nailed it the third time, and have made it about 4 times since, because I can’t stop. Plus, it’s topped with a crunchy, butter, crumble that I want to roll around in. Anywayyyy.

Mashed banana, pumpkin and other totally normal ingredients. Topped with an easy crumble…

And eaten.

Repeat.

Hope you love this one as much as I do! And don’t forget to use to the hashtag #cookiesandcups if you make and share my recipes on your social media! Have a great week!



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