Ingredients
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 cup butter
- 1 cup mashed bananas
- 1 cup canned pumpkin
- 1 cup brown sugar
- 6 tablespoons cold butter
Directions
Mash bananas in a mixing bowl.
Mix in the eggs, pumpkin, and melted butter.
Add the vanilla extract, baking soda, baking powder, brown sugar, and seasonings.
In a separate bowl, combine the flour, brown sugar, butter, and cinnamon to create the crumble topping.
Fold the sugar and flour into the wet ingredients until the batter is just combined.
Pour the batter into a prepared loaf pan.
Sprinkle the crumble topping evenly over the batter.
Bake at 350 degrees Fahrenheit for 60 minutes, or until a toothpick inserted into the center comes out clean.
Frequently Asked Questions
How should I store my homemade Pumpkin Banana Bread Coffee Cake Loaf to keep it fresh?
For best results, store your cooled Pumpkin Banana Bread Coffee Cake Loaf tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. If you need longer storage, it freezes beautifully; wrap individual slices well and freeze for up to 3 months, thawing completely before serving.
Can I substitute the all-purpose flour in this coffee cake recipe with a gluten-free alternative?
Yes, you can substitute the 1 1/2 cups of all-purpose flour with a high-quality 1:1 gluten-free baking blend. Because this recipe relies on the structure of the flour, ensure your gluten-free blend already contains xanthan gum for optimal texture.
What is the ideal oven temperature for baking this Pumpkin Banana Bread Coffee Cake Loaf?
Although the full baking instructions aren't listed, standard coffee cake loaves like this one typically bake best at 350°F (175°C). Given the dense ingredients like pumpkin and banana, plan for a full 1 hour of baking time, checking for doneness with a toothpick inserted into the center.
