Pumpkin Banana Bread with Nutella Swirl

This recipe came to me from my 3 bananas that were turning brown and left over pumpkin.  We buy ours in a bunch from Sam’s Club and it seems that no matter how many the three of us consume in a day, there’s always a few left over to turn brown!  I can’t think of one time that we finished the bunch without some left over, begging me to do something with them and then stuff like this happens.  Pumpkin Banana Bread with a Nutella swirl.  It’s rich, thick, decadent and good warm with some coffee or cold with a glass of milk.

I made this one without my stand mixer (gasp) because I realized that I depend on it too much and I was feeling lazy and didn’t feel like lugging it from the cabinet, up on the counter and stuff.  Please feel free to use your stand mixer, just reverse the order of the directions.  Combine your wet first in the mixer bowl then sift your dry before adding to the mixer bowl.


1 1/2 cups of flour

2 and 1/4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

4 tablespoons wheat germ

2/3 cups sugar

3 ripe bananas

3/4 cup pumpkin puree

1 teaspoon vanilla extract

2 whisked eggs

2 tablespoons Nutella (optional)

Preheat your oven to 350 and grease a 9 x 5 loaf pan then set aside.

Sift your dry ingredients in a separate bowl and stir to combine before you put your bananas in another mixing bowl and mash.  I used a potato mashed and mashed them until they were nearly liquefied because I didn’t want chunks of bananas in my batter.  Once your bananas are smashed to your desired consistency, add your pumpkin and whisk until well combined.  Once that is done, add eggs and whisk before adding your vanilla.

You will dumb the dry into the wet, a little at a time and stir until your batter is combined before adding your Nutella and swirling into the batter.  Pour into your greased loaf pan.  Bake for 60 minutes or until the center is done then enjoy!

If you didn’t notice, there was no oil used in this recipe.  I knew that the pumpkin and banana would keep the bread moist and combine well without added oil.  I don’t think oil or fat of any kind would add anything to this recipe.

Banana Pumpkin Bread Blog


Pumpkin Cupcakes with Spiced Buttercream

Hiiiii!!!  “How you doin’?!” (Wendy Williams voice) I’m back!!!  It feels like it’s been forever since I posted but I am here!  I’ve just been sick.  Nothing sucks worse than a summer cold and add in a sinus infection with clogged ears, I was down for the count.  Feverish, barely able to speak, and my head was soooo congested that I felt like I would tip over.  It took me nearly 10 minutes to text my boss that I couldn’t come in!  But I’m baaack!  And this time it’s with fall in mind.  I know, August isn’t over yet.  I know this but this post will get you ready for fall, right?  This will make you want a warm cup of coffee (or tea) with a blanket curled up on the sofa with your A/C set on 77 (this is still Florida after all and it’s still in the 90s!).  This recipe calls for no oil but I’m not going to say it’s healthy, nope.  Not going to lie.  But it’s yummy and that has to count for something, right?

Cupcake Ingredients:

2 and 1/3 cups all-purpose flour

1 and 1/3 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs

1 cup of canned or pureed pumpkin (not pie filling, straight up PUMPKIN!)

1 teaspoon pumpkin pie spice (by in the spice aisle or make your own)


Preheat your oven to 350 and line your 12 count cupcake pan with liners (or those brave people, oil then flour).

Add your sugar, pumpkin, vanilla, and pumpkin spice to your mixer bowl and beat until your sugar is dissolved.  After that sift in your flour, baking powder, and salt.  Mixing until all ingredients are well combined.  At this point the batter will be thick and you’ll want to add liquid but don’t.  Add your eggs, one at a time until your batter becomes smoother and eventually take on a more liquid texture.  You are ready to fill your cupcake pan now.  For this step, I use a large ice cream scoop, the kind with the little bar in the middle and you have to squeeze the handle.  Know what I mean?  Good because I don’t know how else to describe it.  LOL

Fill your liners until they are a little less than 3/4ths the way filled.  You don’t want to fill to the top, otherwise they will not rise properly and spread then you’ll be left with muffin top.  Bake for 25 minutes and cool for another 10 minutes in the pan.  After that let them fully cool and get ready for the icing!

Buttercream Ingredients:

1 stick butter (softened)

1 teaspoon vanilla

1 cup heavy whipping cream

5 cups powdered sugar

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

Add your butter and vanilla to your mixer bowl and beat until creamy.  It will have a shiny tan color to it when it’s ready then add 1/2 of your whipping cream, whip for a 30 seconds than add one cup of your powdered sugar along with your pumpkin pie spice.  Once the sugar has combined with your butter, continue to add the powdered sugar until it comes to a firm whip.  You may need to add more sugar and more of your heavy cream, depending on how high your cupcakes actually rose.  When I make buttercream, I gauge how much I need by the look of my cupcakes and how big or fancy I want them to look.  5 cups and 1 full cup of heavy whipping cream did the trick for me with a little left over.

Oh and here’s a tip:  Try not to pipe the buttercream on while holding your iPhone to your ear with your shoulder, talking to your mama.  Otherwise you’ll find it difficult to find acceptable cupcakes to post on your blog.  I love my mama and will answer her call no matter where I am and what I’m doing because, well, she’s my mama and I love her.  Here’s the best three of twelve so you can imagine what the other look like but guess what?  That Guy and Suga Booga didn’t care.  They just wanted me to hurry up and take the pictures so they could eat them!

pumpkin cupcakes