Pumpkin Spice Banana Bread Coffee Cake

vegetarian / dairy free

This fall staple combines your favorite autumn desserts - Pumpkin Bread, Banana Bread & Coffee Cake!

The cold weather always makes me want to bake. And this is one of my favorite things to make as soon as it starts getting chilly out. It combines all three of my favorite desserts to bake, but they all go SO well together. Pumpkin spice in banana bread is amazing and then to add the brown sugar cinnamon crumble in the middle and top of the cake is absolute perfection.

The pumpkin puree in the cake makes it so moist and gives the amazing fall flavor you’re craving. I used this Organic Pumpkin Puree and it gave the cake the perfect consistency. The ripe bananas also allows you to use less sugar than you normally would, since it gives a natural sweetness which is just a plus.

Here is what you’ll need to make this Pumpkin Spice Banana Bread Coffee Cake:

• Eggs

• Olive Oil

• Cane Sugar

• Ripe Bananas

• Pumpkin Puree

• Milk

• Water

• Flour

• Baking Soda

• Salt

• Cinnamon

• Butter

• Brown Sugar

• Powdered Sugar

• Maple Syrup

Once you mash the ripened bananas, you mix the rest of the wet ingredients together. Add in the dry ingredients right into the wet ingredients and combine them together. Pour half of the batter into the pan. Make your filling/topping by combining all the ingredients listed. Sprinkle half of the mixture over the first layer of the cake batter. Then pour in the rest of the batter and sprinkle the rest of the crumble. Bake until done and then make the maple glaze. Pour over the cooled cake, serve and enjoy!

Pumpkin Spice Banana Bread Coffee Cake

ingredients:

• 2 eggs

• 1/2 cup olive oil

• 1/2 cup cane sugar

• 2 ripened bananas

• 1/2 can pumpkin puree

• 1/4 cup milk (regular or plant-based)

• 1 tbsp water

• 2 1/4 cups all purpose flour +

• 1 tsp baking soda

• 1 tsp salt

• 1/2 heaping tsp cinnamon or pumpkin pie spice

filling + topping :

• 1 stick butter, room temperature

• 1 cup brown sugar

• 2 tbsp cinnamon

• 1 1/4 cup flour

maple glaze

• 1 cup powdered sugar

• 2 tbsp maple syrup

• 1 tbsp milk (regular or plant-based)

directions:

1. Preheat oven to 350 F.

2. Mash the bananas with a fork. Whisk in eggs, oil, and cane sugar. Then add in the pumpkin, milk and water. Whisk until smooth.

3. Stir in the flour, baking soda, salt and cinnamon.

4. Make your filling and topping. Add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form. You can also do it by hand like I did!

5. Line your 9x9 baking dish with parchment paper. Add in half the batter. Sprinkler half of the filling/topping mixture over the batter. Then pour on the rest of the batter, spreading it evenly carefully as to leave the filling layer alone. Sprinkle the rest of the crumble overtop.

6. Bake for 45-50 minutes.

7. While the cake is baking, make your maple glaze by whisking all the ingredients listed together. Once cake is cooled, drizzle the glaze over the whole thing and serve!

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