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
- Preheat oven to 300 degrees F.
- In a mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Set aside.
- Cream together the butter and sugar in a mixing bowl until smooth, then add the eggs.
- Add the banana and pumpkin and mix until just blended.
- Add the dry ingredients while mixing.
- Transfer the batter to a greased 9x5-inch loaf pan and bake in the oven for 1 hour 15 minutes.
- Once the loaf pan is cool to touch, transfer the bread to a wire rack to finish cooling.
- 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.
- 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/
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