Ingredients
- 1 cup pumpkin spice creamer
- 2 ripe bananas, mashed
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup powdered sugar
- 2 tablespoons milk
Directions
Preheat oven to 350°F (175°C).
In a medium bowl, combine the creamer, mashed bananas, sugar, and flour.
Stir in the baking soda, 1 teaspoon of pumpkin pie spice, salt, and 1 teaspoon of vanilla extract, then whisk until just combined.
Pour the batter into a greased loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before glazing.
In a small bowl, whisk together the powdered sugar, 1/2 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, a pinch of salt, and milk until smooth.
Pour the glaze over the cooled bread.
Frequently Asked Questions
Can I substitute the pumpkin spice creamer in this Pumpkin Spice Banana Bread recipe?
Yes, you can substitute the 1 cup of pumpkin spice creamer with regular milk or buttermilk, but you should add 1-2 teaspoons of extra pumpkin pie spice to maintain the signature flavor profile. If using plain milk, consider adding an extra splash of vanilla extract for depth.
How should I properly store leftover Pumpkin Spice Banana Bread to keep it fresh?
Once completely cooled, wrap the Pumpkin Spice Banana Bread tightly in plastic wrap or aluminum foil, or store it in an airtight container at room temperature for up to 3 days. For longer storage, this bread freezes exceptionally well for up to three months if tightly wrapped.
Why is my finished Pumpkin Spice Banana Bread dense or gummy, and how can I fix it?
Density often occurs from overmixing the batter after adding the flour; ensure you only mix until just combined, as instructed. Also, confirm your oven temperature is accurate, as baking too low or too high when cooking for 1 hour 15 minutes at 350°F (175°C) can affect the texture.
