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Honey Glazed Pumpkin Banana Bread | Soft and light, this bread is the perfect Fall treat! The honey glaze on top is to die for! | http://thechunkychef.com
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4.17 from 6 votes

Honey Glazed Pumpkin Banana Bread

This pumpkin banana bread makes for the ultimate Fall treat with it's light texture, great Fall flavors, and a drizzle of sweet honey glaze!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 2 loaves
Author: The Chunky Chef


  • 3 1/3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups granulated sugar
  • 2/3 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 15 ounce can pumpkin
  • 1/2 cup mashed ripe bananas 1-2 bananas
  • 2 Tbsp crystallized ginger finely chopped
  • 2 Tbsp walnuts chopped
  • 2 Tbsp butter softened
  • 1/4 cup honey
  • 1 cup powdered sugar
  • 1 tsp milk


  • Preheat oven to 350 degrees F. Spray bottoms and sides of two 9x5" loaf pans and set aside. Alternatively, line loaf pans with parchment paper instead of spraying them.
  • To a medium mixing bowl, add flour, baking soda, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
  • In the bowl of a stand mixer (or large mixing bowl), add sugar and vegetable oil and beat until combined. Add eggs, one at a time, beating after each addition.
  • Add half the flour mixture, beating on LOW speed. As it's mixing, pour in 1/3 cup of the water.
  • Add the remaining flour mixture, beating on LOW, and beat in remaining 1/3 cup of water. Beat until JUST combined and no large flour streaks remain.
  • Add pumpkin and mashed bananas and stir together with a wooden spoon.
  • Divide batter evenly between the two loaf pans, spreading into even layers.
  • Bake at 350 for 50-55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  • Place pans on wire cooling racks for 10 minutes. Remove bread from pans, and let cool completely on cooling racks.
  • While bread is cooling, make the honey glaze.
  • Add butter and honey to a mixing bowl and beat with a mixer or sturdy whisk. Once combined, beat in powdered sugar. Add milk and beat until thick and glossy.
  • If serving right away, drizzled glaze over the cooled bread, then sprinkle with crystallized ginger and chopped walnuts.
  • To eat at a later time, wrap cooled loaves in plastic wrap.
  • When ready to eat, drizzle loaves with glaze, sprinkle with ginger and walnuts, and serve.


1. Recipe adapted slightly from Better Homes and Gardens
2. To Freeze: Cool loaves completely, then wrap tightly in plastic wrap. Place wrapped loaves in resealable plastic bags and freeze for 3-6 months. To thaw, place wrapped loaves in the refrigerator overnight, then drizzle with glaze and garnish.