Pumpkin Banana Bread with Ganache
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
  • 5 tbsp butter, room temperature
  • ¾ cup sugar
  • 2 eggs
  • 2 ripe bananas
  • ⅔ cup canned pumpkin
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1⁄4 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice (optional)
Chocolate Ganache
  • 6 oz (1/2 bag) semi-sweet chocolate chips
  • ½ cup heavy cream
  1. Preheat oven to 300 degrees F.
  2. In a mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
  3. Cream together the butter and sugar in a mixing bowl until smooth, then add the eggs.
  4. Add the banana and pumpkin and mix until just blended.
  5. Add the dry ingredients while mixing.
  6. Transfer the batter to a greased 9x5-inch loaf pan and bake in the oven for 1 hour 15 minutes.
  7. Once the loaf pan is cool to touch, transfer the bread to a wire rack to finish cooling.
  8. Once the bread is cool, prepare the ganache by boiling ½ cup of heavy cream and pouring over the chocolate chips. Stir until smooth, then pour the ganache over the bread. For easier cleanup, put a piece of paper under your bread to catch the drips.
  9. Cool at room temperature for 2-3 hours to set.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/pumpkin-banana-bread-with-ganache/