Recipe by Sue Lau
Moist sweet quick bread with a scrumptious icing that is so wonderful and easy to make. Definitely not an everyday blah out-of-the-box sort of thing.
Top Review by Jane*in*RI
Delicious! Great combination of flavors. The dry pudding mix was a great idea. I'm giving 4 rather than 5 stars because I thought the batter was a bit too moist ... I cooked it 70 minutes - the inside was still a bit undercooked while the edges were getting too brown. I'll be curious to see other reviews to see if I was the only person who had this problem.
For the Bread
- 1 large banana, mashed
- 1 cup pumpkin puree (canned ok)
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1 (3 1/2 ounce) box instant banana pudding mix
- 1 cup flour
- 1 cup sugar
For the Icing
- 1 cup brown sugar
- 3 tablespoons evaporated milk
- 1⁄4 cup butter
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a large bowl, mix together wet ingredients for the bread.
- Separately, mix together dry ingredients for the bread and then stir into the wet ingredients, mixing until well combined.
- Grease bottoms and sides of 9x5x3-inch loaf pan and pour batter in.
- Bake at 350F for 50-60 minutes until a toothpick inserted comes out clean; cool in pan 15 minutes then finish cooling on a wire rack.
- When bread has finished cooling, begin preparing icing by mixing together icing ingredients in a saucepan.
- Cook over medium heat until mixture boils, and continue to cook and stir, until mixture reaches 236F on a candy thermometer or forms a soft ball when a drop is placed in cold water, about 5 minutes after cooking (very simple to do).
- Remove from heat and beat until mixture is nice and smooth and immediately spread on bread for an icing; DO NOT ALLOW TO COOL BEFORE SPREADING OR MIXTURE WILL HARDEN.
- Cool iced bread completely before slicing into serving pieces.