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Pumpkin Banana Bread with Latte Syrup Glaze

moka coffee pot
A delectable pumpkin banana bread topped with a rich, smooth latte syrup glaze. It's the ultimate cozy indulgence for the season.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 310 kcal

Ingredients
  

For the Pumpkin Banana Bread:

  • 2 ripe bananas
  • 1 cup canned pumpkin
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup coconut oil melted
  • ¾ cup brown sugar
  • 2 tbsp ground flaxseed as an egg replacement
  • 1 tsp vanilla extract
  • ½ cup almond milk

For the Latte Syrup Glaze:

  • ½ cup brewed espresso
  • ¼ cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Combine Wet Ingredients: In another bowl, mix mashed bananas, pumpkin, coconut oil, brown sugar, flaxseed, vanilla extract, and almond milk.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until just combined.
  • Bake: Pour the batter into the loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.
  • Prepare the Latte Syrup Glaze: In a saucepan, combine brewed espresso, maple syrup, coconut sugar, and coconut oil. Simmer for 5 minutes. Stir in vanilla extract.
  • Cool and Glaze: Allow the bread to cool before drizzling the latte syrup glaze on top.

Notes

Nutritional Values (Per Serving)

  • Calories: 310 kcal
  • Total Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Iron: 7%
  • Magnesium: 5%
  • Calcium: 3%
  • Vitamin A: 10%
  • Potassium: 8%

Additional Notes/Tips

  • Add some chopped pecans or walnuts for extra crunch.
  • The latte syrup can be made ahead and stored in the fridge for up to a week.
  • Use oat milk if you prefer a creamier texture.
  • Let the bread cool completely to let the flavors meld together—don’t rush perfection. Enjoy warm for maximum indulgence!