Banana Pumpkin Bread with a Caramelised Banana Glaze

I haven't posted a sweet recipe in a couple of weeks, which is pretty crazy because I'm constantly making healthy sweet treats! I made this cake for a party I attended here in Brazil to watch a World Cup game of Brazil (obviously this was before their unfortunate defeat by Germany earlier this week). I called it 'bolo for the copo' which in English means 'cake for the cup'. It turned out absolutely delicious, and is a version of banana bread including seasonal pumpkin. It's not to over-the-top sweet, so I added the caramelised banana glaze to boost the sweetness a little. Also, I used oat flour instead of regular flour, and it came out perfect and moist! So if your gluten-free, you won't have any problems with this one.

Banana Pumpkin Bread with a Caramelised Banana Glaze


  1. 2 ripe bananas mashed
  2. 1 cup of pumpkin, pureed
  3. 2 cups oat flour
  4. 2 eggs
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 teaspoon cinnamon
  9. 1/2 cup honey (or maple syrup)
  10. 1 teaspoon vanilla

Caramelised Banana Glaze Ingredients

  1. 1 large ripe banana, sliced
  2. 1.5 tbs butter
  3. 1/3 cup brown sugar


  1. 1. Grease a standard loaf pan and preheat the oven to 180C.
  2. 2. In a large bowl, stir together the eggs, honey, mashed banana, pureed pumpkin and vanilla.
  3. 3. In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon and add to the wet ingredients.
  4. 4. Spoon batter into the prepared pan and bake about one hour or until a toothpick comes out clean.
  5. 5. Take the cake out and let cool. While it's cooling, prepare the glaze.
  6. 6. Place the butter and sugar in a small, non-stick pan. Over a medium heat stir to dissolve. Add bananas, reduce heat and cook for 3 minutes or until the bananas have caramelised in the sauce.
  7. 7. Spoon the glaze over the top of the cake, serve, and enjoy!

Other recipes you might like...

  1. Spiced pumpkin and carrot soup
  2. Rocket, cashew & parmesan pesto
  3. Vegan chocolate mexican cake


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