Real Recipes From Real Home Cooks ®

pumpkin banana nut bread w/crm chse caramel frstng

(3 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this recipe from ingredients I had left in the pantry from the past HOLIDAYS. I decided to add a Caramel Cream Cheese Frosting to give it a different twist. I used 2 pans so I could share one with a neighbor, therefore the pans were not as full as they would have been. The two pans I used were 11 cup capacity, one is called a QUEEN OF HEARTS PAN, & the other is called DIMENSIONS BELLE PAN. I garnished the top with Heath Bar Toffee Bits to add just a little extra crunch. The CANNED pumpkin,& nuts along with the Cream Cheese Frosting made this an IRRESTIBLE DESSERT.

(3 ratings)
prep time 45 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For pumpkin banana nut bread w/crm chse caramel frstng

  • 6 lg
    eggs, room temperature
  • 1 c
    raw(turbinado) sugar) or can use regular or brown
  • 2 c
    white granulated sugar
  • 1 c
    canola oil
  • 4 c
    self rising flour
  • 1 Tbsp
    pumpkin pie spice
  • 1 box
    3.4 oz. pumpkin spice pudding mix
  • 1 can
    16 oz. canned pumpkin (not pie filling)
  • 1/3 c
    pumpkin liqueur
  • 2/3 c
  • 6 lg
    over ripe bananas
  • 1 Tbsp
    butter pecan flavoring ( or use vanilla)
  • 1 1/2 c
    chopped pecans
  • 1/4-1/2 c
    heath bar crunch for top if desired
  • 2 lb
    powdered sugar
  • 2 stick
    butter, softened, room temperature
  • 1 lb
    cream cheese, softened room temperature
  • 2 tsp
    caramel syrup
  • 1 c
    caramel ice cream topping

How To Make pumpkin banana nut bread w/crm chse caramel frstng

  • 1
    Preheat oven to 350 degrees F. Both pans are 11 cup capacity, but I did not fill them as full as they should be so I could give one away. QUEEN OF HEARTS BUNDT PAN, & DIMENSIONS BELLE BUNDT PAN. If you want to show the details of the pan it is best to dust with powdered sugar, or use a very thin glaze.
  • 2
  • 3
    Add both sugars to a large bowl, then add canola oil, and beat to mix together. Add all 6 eggs and beat again.
  • 4
    Measure flour into another bowl, add pumpkin pie spice, & pudding mix and stir to blend together.
  • 5
    Measure 1/3 cup of pumpkin liqueur into a 1 cup measure, then fill remaining with milk to make 1 cup. Leave till needed.
  • 6
    Mash bananas with a potato masher leave until ready to add to cake batter.
  • 7
    Add about 1/3 of flour mixture to beaten egg/sugar mixture, stir to blend, alternate with 1/3 liquid milk mixture, and alternate between flour & liquid till all is combined. Then add the canned pumpkin and butter pecan flavoring and beat till blended.
  • 8
    Stir in mashed bananas and chopped nuts, remove beaters and combine with a large spatula. I like to keep the bananas as chunky as possible without creating a banana puree.
  • 9
    Pour cake batter into prepared pans.
  • 10
    Bake in preheated 350 degree F. oven for 1 hour to 1 hour 15 minutes or until toothpick inserted into center of cake comes out clean. Let sit for 10 minutes before inverting onto a wire rack to cool completely.
  • 11
    If you want to show details of cake from the pans dust lightly with powdered sugar, or use a thin glaze. I chose to use a Cream Cheese Caramel frosting.
  • 12
    To create the frosting , add all of the frosting ingredients to a large bowl, and on low speed gradually blend ingredients together,until creamy. If mixture is too thick you can thin with a little milk, adding 1 tablespoon at a time till it reaches the consistency you prefer.
  • 13
    Frost cake as desired, then top with Heath Bar crunch if desired, or use chopped nuts, or any other condiments that you prefer. Freeze any left over frosting to use at a later time for cup cakes or another cake. Serve to guest.