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Junior Borges faraó
Junior Borges faraó
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Friday 16 October 2026 23:00:11 GMT
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I couldn’t decide between pumpkin bread and banana bread… so I made both. 🎃🍌🤎 The result? The softest, coziest pumpkin banana bread topped with cream cheese frosting. 🤍 * 2 very ripe bananas — about 220 g peeled * 180 g pumpkin purée — ¾ cup * 120 g unsalted butter, melted — ½ cup * 150 g brown sugar — ¾ cup * 50 g granulated sugar — ¼ cup * 2 large eggs * 2 tsp vanilla extract * 220 g all-purpose flour — 1¾ cups * 1 tsp baking soda * 1 tsp baking powder * ½ tsp salt * 2 tsp ground cinnamon * ½ tsp nutmeg * ¼ tsp ground ginger * ¼ tsp ground cloves * 100 g chocolate chips — ½ cup (optional) 🤎 Cream Cheese Frosting * 120 g cream cheese — ½ cup * 60 g unsalted butter, softened — ¼ cup * 100–120 g powdered sugar — ¾–1 cup * 1 tsp vanilla extract * 1–2 tbsp heavy cream * Pinch of salt 1. Preheat oven to 175°C / 350°F. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper. 2. Mash the bananas until mostly smooth. Add pumpkin purée, melted butter, brown sugar, granulated sugar, eggs and vanilla. Whisk until combined. 3. In a separate bowl, whisk together flour, baking soda, baking powder, salt and all spices. 4. Gently fold the dry ingredients into the wet ingredients. Do not overmix. Fold in the chocolate chips if using. 5. Pour the batter into the prepared loaf pan and smooth the top. 6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. 7. Let the banana bread cool in the pan for about 15–20 minutes, then transfer to a wire rack and let it cool completely. 🤎 Frosting 1. Beat the softened butter until light and creamy. 2. Add cream cheese and mix briefly until smooth. 3. Add powdered sugar, vanilla and salt. 4. Add heavy cream, 1 tablespoon at a time, until you get a thick but silky frosting. Spread generously over the completely cooled loaf and enjoy with a cup of coffee or tea ☕️ 💕 #bananabread #pumpkin #Recipe #pumpkinseason #fallrecipes
I couldn’t decide between pumpkin bread and banana bread… so I made both. 🎃🍌🤎 The result? The softest, coziest pumpkin banana bread topped with cream cheese frosting. 🤍 * 2 very ripe bananas — about 220 g peeled * 180 g pumpkin purée — ¾ cup * 120 g unsalted butter, melted — ½ cup * 150 g brown sugar — ¾ cup * 50 g granulated sugar — ¼ cup * 2 large eggs * 2 tsp vanilla extract * 220 g all-purpose flour — 1¾ cups * 1 tsp baking soda * 1 tsp baking powder * ½ tsp salt * 2 tsp ground cinnamon * ½ tsp nutmeg * ¼ tsp ground ginger * ¼ tsp ground cloves * 100 g chocolate chips — ½ cup (optional) 🤎 Cream Cheese Frosting * 120 g cream cheese — ½ cup * 60 g unsalted butter, softened — ¼ cup * 100–120 g powdered sugar — ¾–1 cup * 1 tsp vanilla extract * 1–2 tbsp heavy cream * Pinch of salt 1. Preheat oven to 175°C / 350°F. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper. 2. Mash the bananas until mostly smooth. Add pumpkin purée, melted butter, brown sugar, granulated sugar, eggs and vanilla. Whisk until combined. 3. In a separate bowl, whisk together flour, baking soda, baking powder, salt and all spices. 4. Gently fold the dry ingredients into the wet ingredients. Do not overmix. Fold in the chocolate chips if using. 5. Pour the batter into the prepared loaf pan and smooth the top. 6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. 7. Let the banana bread cool in the pan for about 15–20 minutes, then transfer to a wire rack and let it cool completely. 🤎 Frosting 1. Beat the softened butter until light and creamy. 2. Add cream cheese and mix briefly until smooth. 3. Add powdered sugar, vanilla and salt. 4. Add heavy cream, 1 tablespoon at a time, until you get a thick but silky frosting. Spread generously over the completely cooled loaf and enjoy with a cup of coffee or tea ☕️ 💕 #bananabread #pumpkin #Recipe #pumpkinseason #fallrecipes
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