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Ella Cooks

Brown Butter Pumpkin Banana Bread with Maple Pecan Streusel

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If banana bread and pumpkin loaf had a really cozy, bakery-style baby, this would be it. You get the deep, nutty flavor of browned butter, the soft sweetness of ripe bananas, plenty of real pumpkin, and a crisp maple pecan streusel on top that makes it feel a little special without making it fussy.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Snack
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the pumpkin banana bread
  • 1/2 cup unsalted butter 113 g
  • 2 medium very ripe bananas mashed, about 1 cup (225 to 240 g)
  • 3/4 cup pumpkin puree not pumpkin pie filling (180 g)
  • 1/2 cup light brown sugar packed (100 g)
  • 1/4 cup granulated sugar 50 g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream or full-fat Greek yogurt 60 g
  • 1 3/4 cups all-purpose flour 210 g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
For the maple pecan streusel
  • 1/2 cup all-purpose flour 60 g
  • 1/3 cup light brown sugar packed (67 g)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/3 cup finely chopped pecans 35 to 40 g
  • 3 tablespoons cold unsalted butter cubed (42 g)
  • 1 tablespoon maple syrup

Equipment

  • 1 light-colored skillet or small saucepan, for browning the butter
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 small bowl, for the streusel
  • 1 Whisk
  • 1 Spatula
  • 1 9 x 5-inch loaf pan
  • Parchment paper
  • Cooling rack

Method
 

Method
    Prep the pan and oven
    1. Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving a little overhang so the loaf is easy to lift out later.
    Brown the butter
    1. Add the 1/2 cup butter to a small saucepan or skillet over medium heat. Let it melt, then continue cooking, swirling the pan now and then, until the butter foams and the milk solids turn golden brown and smell nutty. This usually takes 4 to 6 minutes.
    2. Remove from the heat and let it cool for about 10 minutes.
    Make the streusel
    1. In a small bowl, stir together the flour, brown sugar, cinnamon, salt, and chopped pecans. Rub in the cold butter with your fingertips or a fork until you have crumbly clumps. Drizzle in the maple syrup and toss again until the mixture forms slightly damp clusters. Put it in the fridge while you make the batter.
    2. Mix the wet ingredients
    3. In a large bowl, whisk together the mashed bananas, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, and sour cream or Greek yogurt. Whisk in the slightly cooled browned butter, including the browned bits at the bottom of the pan.
    Mix the dry ingredients
    1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
    Make the batter
    1. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no flour streaks remain. Do not overmix.
    2. Top with streusel
    3. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the maple pecan streusel evenly over the batter, gently pressing the larger clusters in very lightly so they stick.
    Bake
    1. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely tent with foil for the last 15 minutes.
    Cool
    1. Let the loaf cool in the pan for 15 to 20 minutes, then lift it out and cool on a rack. It slices best once it has cooled properly.

    Nutrition

    Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gFiber: 2gSugar: 22g

    Notes

    Can I use canned pumpkin?
    Yes, absolutely. Just make sure it is pure pumpkin puree, not pumpkin pie filling.
     
    Can I make this without pecans?
    Yes. You can leave them out and still make the streusel, or swap them for walnuts.
     
    Why is my loaf still wet in the middle?
    Pumpkin and banana both add a lot of moisture, so this loaf needs enough time in the oven. Check it from 55 minutes onward, and bake until a skewer comes out with moist crumbs rather than wet batter.
     
    Can I turn this into muffins?
    Yes. Divide the batter between lined muffin cups and bake at 350°F for about 20 to 24 minutes.

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