Cinnamon Swirl Pumpkin Banana Bread
Servings: 1 loaf
2 overripe bananas
1 cup sugar
1/4 cup unsalted butter, melted
3/4 cups pumpkin puree
1 1/2 cups all purpose gluten free flour (you can use regular flour too)
1 tsp. baking soda
2 1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. salt
Cinnamon Sugar Swirl:
3 Tbsp. unsalted butter, melted
3 Tbsp. sugar
3 Tbsp. light brown sugar
2 Tbsp. cinnamon
Preheat the oven to 350 and line a loaf pan with parchment paper and lightly grease. Set aside.
In a large bowl, mash the overripe bananas using a fork or potato masher until there are little to no more lumps.
Add the sugar, butter, and pumpkin puree to the bananas and whisk until fully combined.
Add in the egg, continue to whisk.
Add all of the dry ingredients to the wet and whisk until the batter is nice and smooth. Set this aside for now.
To make the cinnamon swirl filling, whisk all of the ingredients together in a medium sized bowl until smooth and fully combined.
Start by adding about 1/2 cup of the batter to the bottom of the prepared loaf pan or enough to cover the entire bottom of the pan. Next add a few small scoops of the cinnamon sugar filling on top of the batter then use a butterknife to help swirl it around evenly. Repeat the layers of batter and cinnamon swirl until everything is used up. End the layers with the cinnamon swirl on top.
Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Let cool and enjoy!