Easy Pumpkin Banana Bread with Blue Diamond Toasted Coconut Almond topping. Moist, delicious, goes perfectly with morning coffee or tea.

Easy Pumpkin Banana Bread

Breakfast | October 10, 2016 | By

I’m probably dating myself by saying Fannie Farmer was the first cookbook I ever owned. There may be a whole generation that’s never heard of Fannie since she’s never had her own cooking show or line of pots and pans on QVC. But Fannie has some good recipes, like her Banana Nut Bread that I’ve made countless times when I’ve bought too many bananas. I’ll intentionally buy extra bananas knowing they’ll become too soft to eat and I’ll have to (twist my arm) turn them into Banana Bread. Like a lot of people this time of year though, I’m in the midst of all things pumpkin, starting with pumpkin coffee creamer and ending with pumpkin scented hand soap. If it’s a sickness, it’s one I don’t want to recover from so when I realized I had a few brown speckled bananas, this Easy Pumpkin Banana Bread with a toasted coconut almond topping was born. Grab a cup of coffee with your favorite creamer and pull up a chair. You’re going to love this one. . .

Easy Pumpkin Banana Bread with Blue Diamond Toasted Coconut Almond topping. Moist, delicious, goes perfectly with morning coffee or tea.The inspiration for the sweet-nutty topping  came from a new Blue Diamond Almond flavor my daughter told me she’d been buying. I’ve been eating them by the handful ever since and one day as I was working my way through the can, I decided to add them to this Easy Pumpkin Banana Bread. It was just what the bread needed to send it over the top.  

Easy Pumpkin Banana Bread with Blue Diamond Toasted Coconut Almond topping. Moist, delicious, goes perfectly with morning coffee or tea.

The Ingredients:

    • 2 cups of  flour
    • 1 cup sugar
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons cinnamon
    • ¼ teaspoon of nutmeg
    • 3 ripe bananas
    • 1 cup pumpkin puree
    • 1 teaspoon of salt
    • ¼ plain Greek yogurt
    • 2 eggs, beaten
    • 5 tablespoons of melted butter, divided
    • 1 tsp vanilla
    • 1/2 cup of Blue Diamond toasted coconut almonds
    • 1 tablespoon of brown sugar
    • pinch of salt

The coffee’s waiting. Here’s how I made it.

Easy Pumpkin Banana Bread with Blue Diamond Toasted Coconut Almond topping. Moist, delicious, goes perfectly with morning coffee or tea.Using a fork or potato masher, mash the bananas, add the beaten eggs, pumpkin puree, sugar, salt and 3 tablespoons of the melted butter, combining. Fold in the cinnamon, vanilla and Greek yogurt (it keeps the bread really moist), then add the flour mixture.

Finely chop the almonds and blend with the remaining melted butter, brown sugar and a pinch of salt.

Grease a loaf pan and pour the batter in. Distribute the almond topping over the batter and bake at 350 for 50-60 minutes or until a toothpick comes out clean.  

Easy Pumpkin Banana Bread with Blue Diamond Toasted Coconut Almond topping. Moist, delicious, goes perfectly with morning coffee or tea.My husband (a man never first in line for the New Recipe Train) loved this Easy Pumpkin Banana Bread  and promptly slathered a slice with butter so thick you could almost measure it with a ruler. Me ~ I just need a cup of coffee ~ with pumpkin creamer because as long as the leaves are falling, you can never have too much pumpkin!

Easy Pumpkin Banana Bread makes a good breakfast, afternoon snack or even dessert with a scoop of  ice cream on top. Enjoy!

Easy Pumpkin Banana Bread with Blue Diamond Toasted Coconut Almond topping. Moist, delicious, goes perfectly with morning coffee or tea.

Pumpkin Banana Bread
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Ingredients
  1. 2 cups of all purpose flour
  2. 1 cup sugar
  3. 1 teaspoon baking soda
  4. 1 1/2 teaspoons cinnamon
  5. ¼ teaspoon of nutmeg
  6. 3 ripe bananas
  7. 1 cup pumpkin puree
  8. ¼ plain Greek yogurt
  9. 2 eggs, beaten
  10. 5 tablespoons of melted (cooled) butter
  11. 1 teaspoon of vanilla
  12. 1 teaspoon of salt
  13. TOPPING
  14. 1/2 cup of Blue Diamond toasted coconut almonds
  15. 2 tablespoons of melted butter
  16. 1 tablespoon of brown sugar
  17. pinch of salt
Instructions
  1. Using a fork or potato masher, mash the bananas.
  2. Add the beaten eggs, pumpkin puree, sugar, salt and 3 tablespoons of the melted butter, combining.
  3. Blend in the cinnamon, vanilla and Greek yogurt and once that's mixed, combine the flour mixture.
  4. Grease a loaf pan and pour the batter in.
  5. Finely chop the almonds and add the remaining melted butter, brown sugar and a pinch of salt.
  6. Distribute the almond topping onto the batter.
  7. Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.
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  1. Mary
    October 12, 2016

    I can almost smell this baking! I love banana bread but……adding pumpkin!!!! OH MAMA!! I’ll have to be on the lookout for the toasted coconut almonds. Pinned. Thanks for sharing Hope your days are good. Chat again soon.

    • Bernie
      October 14, 2016

      Mary the aroma is better than any scented candle ~ just wish the aroma (and the bread) lasted longer! The almonds are low in sugar but just enough to satisfy my sweet tooth. Enjoy the day!

  2. Laila
    October 12, 2016

    This looks terrific!! And I enjoyed the read 😉 I’ll definitely be giving this recipe a try 🙂 thanks for the inspiration Bernie!

    • Bernie
      October 12, 2016

      Awww thanks so much Laila! I appreciate you stopping by and hope you do try it – enjoy!! 🙂

  3. Dana
    October 14, 2016

    Bernie, The cake was so good. Everyone love it and requested a copy of the recipe. I made a copies and shared with everyone. Thank you Dana

    • Bernie
      October 14, 2016

      Hey Dana – you are so sweet! First thank you so much for making my recipe but also for making copies and sharing – you’re the best — you made my day!! I’m really glad you all enjoyed it so much! See you soon. 🙂