Pumpkin and Banana Bread is a traditional English cake from the Edwardian era that uses common and cheap pumpkin to bulk-out what were, at the time, expensive bananas. The full recipe is presented here and I hope you enjoy this classic English version of Pumpkin and Banana Bread.
For the Icing:
120g cream cheese
50g unsalted butter
300g icing sugar
zest of 1 orange
juice of 1 orange
Method:
Add the pumpkin and peeled bananas to a bowl and mash together then beat in the eggs, sugar and oil until pale and well combined. Sift the flour, baking powder and spices into a third bowl then fold-in the pumpkin mixture. Add the walnuts and stir to combine.
Divide the resultant batter between two 1kg loaf tins that have been lined with greaseproof paper then place in an oven pre-heated to 180°C and bake for about 55 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tins for 10 minutes then transfer to a wire rack to cool completely. When cold cream together the cream cheese and butter until light and fluffy. Add the orange juice and orange zest, beating to combine thoroughly. Add the icing sugar until the mixture thickens (you should need most of it) and spread thickly on the top of both loaves. Garnish with a few strips of finely-pared orange zest.
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