[raw]
I’m a firm believer that pumpkin bread isn’t just for the fall season and this recipe proves it. Pumpkin banana bread combines the best of two snacking cake worlds: the sweet glory of banana bread and the quintessential warm spices we dream of during fall season. You normally find pumpkin puree and bananas as interchangeable ingredients in baked goods, and that’s because they function similarly, providing a rich texture and flavor.
Use Yogurt for Quick Bread Perfection
I love the addition of Greek yogurt in any quick bread or cake because it adds even more moisture for the ideal texture days after baking. Plus, the acidity reacts with the baking soda to give a fluffier, loftier crumb. You can easily swap in buttermilk or a mixture of milk and lemon juice for the yogurt in a pinch.
Oil > Butter (This Time)
Similarly, oil contributes to the moisture of the cake since it remains in liquid state at room temperature, whereas butter solidifies. Additionally, cakes tend to bake up taller with oil as butter can weigh down the batter. If the flavor of the olive oil is too intense for you, feel free to sub in a more neutral-tasting oil such as vegetable.
Serve It Up in Style
You can double this recipe for a larger pan or two loaves, adjusting the bake time as needed. If you want to add even more fall-forward sweetness, you can whip up a maple or cream cheese glaze to drizzle over the cake after it’s cooled to room temperature. I love to enjoy a slice with a dollop of yogurt and drizzle of honey. Or, you can keep it simple with a smear of salted (always salted) butter and a hot cup of coffee on the side.
