Recipes
Pumpkin Spice Banana Bread
Pumpkin Spice Banana Bread
Moist, cosy, and full of autumnal flavour, this Pumpkin Spice Banana Bread is the ultimate comfort bake. Ripe bananas bring natural sweetness, while Pumpkin Spice Flavour adds a fragrant blend of cinnamon, nutmeg, and cloves in every bite. Finished with bake-stable fudge pieces for a gooey surprise, it’s the perfect loaf to enjoy with a cup of tea or as a seasonal treat for family and friends.
Ingredients
- 4 overripe bananas the spottier, the sweeter!
- 220 g caster sugar
- 120 g unsalted butter melted
- 2 large eggs
- 1 tbsp of Honeyberry pumpkin spice flavour
- 220 g plain flour
- 1 tsp baking powder
- 1 tsp salt
- 50 g Honeyberry bake-stable fudge pieces
Instructions
Heat & Prep:
- Preheat your oven to 175 °C (fan 160 °C) and line a loaf tin with baking paper.
Banana Base:
- In a large bowl, mash 3 bananas until smooth and creamy. Keep the 4th banana for the topping.
Mix the Wet Ingredients:
- Stir in the sugar, melted butter, eggs, and pumpkin spice until everything is well combined. No need for a mixer — a wooden spoon will do the trick.
Fold in the Dry Ingredients:
- Gently fold in the flour, baking powder, salt, and fudge pieces. Don’t overmix — a few small lumps are fine and help keep the loaf tender.
Fill & Finish:
- Pour the batter into your prepared tin, smoothing the top. Slice the final banana lengthways and lay it gently on top for a beautiful caramelised finish.
Bake to Perfection:
- Bake for 50–70 minutes or until a skewer inserted in the centre comes out clean. If the top browns too quickly, cover loosely with foil for the final 20 minutes.
Cool & Serve:
- Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack. Slice thickly and enjoy warm or at room temperature — it’s divine with a dollop of vanilla ice cream or a drizzle of caramel sauce.
Video
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♬ Little Things - Adrián Berenguer