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Please Fave the Original Submission~here.

....We swear that's frosting, folks, honestly :P

From !

Open For Critique / Constructive Criticism

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Recipe © 2016  jagdogger (Submitted to FACC here)

Ultimate Banana/Pumpkin Bread Ingredients:
•Bananas or Pumpkin - Very Ripe [B] or Puree [P] - 4 large [B] or 1-1/2 cups [P]*
•Butter - Unsalted - Room Temperature - 6-1/2 tablespoons
•Eggs - 1 Whole + 1 Yolk (or 1-3/4 Flax/Chia Eggs)
•Sugar - 1/2 cup white + 1/4 cup packed dark brown
•Flour - 2 cups All-Purpose (AP) Flour
•Baking Soda - 1 teaspoon
•Salt - 1/3 teaspoon

Optional:
•Cinnamon - 1/2 teaspoon
•Vanilla Extract - 1 teaspoon
•Alcohol - 99 Bananas Schnapps - 1 tablespoon
•Bananas - Very Ripe - 1 large
•Combination - Berries, Nuts, Oats, and/or Chocolate - Whole/Chopped/SC - 1/2 cup**


Ultimate Banana/Pumpkin Bread Method/Directions:
•Preheat Oven to 340°F (~171°C)
•Lightly grease a 9x5 loaf pan with 1/2 tablespoon of the 6-1/2 tablespoons butter
•With 1/4 cup of the 2 cups flour, sift & distribute into loaf pan
•[Bananas] Mash bananas in a small bowl with a fork or masher
•In a medium bowl, cream butter and sugar, then beat in the eggs, 1 yolk at a time
•(Optional) Add the vanilla and/or 99 Bananas to the butter/sugar mixture
•(Optional) Add the Combination to the butter/sugar mixture
•In a large bowl, sift flour, baking soda, and salt together
•(Optional) Sift in 1/2 teaspoon of cinnamon in with the flour mixture
•Fold the butter/sugar mixture and bananas/pumpkin into the flour mixture
•Pour the batter into the loaf pan
•(Optional) Slice & shingle 1 banana on the sides of the top of the batter
•Bake for 1 hour, checking with a toothpick at the 50 minute mark
•If toothpick comes out clean, remove; if not, leave in for another 5-10 minutes
•Remove from oven, once a toothpick comes out cleanly
•Make topping while letting bread cool in pan for 10 minutes
•Flip bread onto wire rack on a cookie sheet
•(Icing) Top with icing
•Let cool for 25-30 minutes more
•Transfer to proper cutting surface
•(Frosting) Cover with frosting
•Slice with a serrated bread knife and serve


Piña Colada Topping Ingredients:
•Sugar - Powdered/Confectioner's/Icing - 2 cups
•Pineapple Juice - 1 tablespoon
•Alcohol - Calico Jack Coconut Rum - 1 tablespoon
•Milk - Evaporated or Unsweetened*** - 2 teaspoon (Icing)
•Cream Cheese or Butter - Softened (and Unsalted for Butter) - 8 ounces (Frosting)

Optional:
•Coconut - Grated - 1 cup
•Vanilla Extract - 1/2 teaspoon


Piña Colada Topping Method/Directions:
Icing:
•Mix the sugar with the milk, pineapple juice, and Calico Jack
•(Optional) Add vanilla
•(Optional) Top with grated coconut before icing sets
•For best results, let sit overnight

Frosting:
•Slowly mix sugar with (cream cheese or butter)
•Add pineapple juice, and Calico Jack
•(Optional) Add vanilla
•Mix/Beat well
•(Optional) Top with grated coconut


Fun Idea:
•Divide the batter into a greased muffin tin/pan
•Bake at 325° F for 20-25 minutes

Adjusting to your needs:
Dairy/Gluten Alternatives:
***Depends on Dairy or Non-Dairy Varieties
•Dairy (Butter): Applesauce, Unrefined Coconut Oil, or Sunflower Seed Oil
•Dairy: Use Tofu Spread instead of Cream Cheese
•Dairy: Heavy Cream works in place of Evaporated Milk
•Gluten: Bob's Red Mill's All-Purpose Gluten-Free Mix

Egg Free [Flax/Chia Eggs (1 per whole)]:
•Flax/Chia - Ground - 1 tablespoon
•Water - Warm - 2-3/4 tablespoons
•Water into Flax/Chia; Whisk; Cool in Fridge for minimum 15 minutes, maximum 1 hour

Nut/Dairy/Soy/Egg/Vegan Friendly Icing:
•2 cup powdered sugar
•8 teaspoon water (milk for the original recipe)
•Mix both together and drizzle over (original is halved)

*[LP] Lemon Poppy Mixture (For use in Lemon Poppy Bread):
•Poppy - 2 tablespoon
•Zest - Lemon - 1 tablespoon
•Extract - Lemon - 1/2 teaspoon
•Juice - Lemon - 2 teaspoon

Lower Fat/Sugar & Other Allergies/Alternatives/Notes:
*[B] = Banana / [P] = Pumpkin
**SC = Steel Cut (for Oats)
**Chocolate must be either chopped or in chip form
•Use [Maple Syrup] or [Honey] instead of White & Brown Sugar
•If your food sensitivity is not listed, please adjust the recipe accordingly
•Both of these recipes are able to be split and be used with other toppings/cakes

Update also says:

I had this idea to make it seasonal because of carrots (from carrot cake) being a great winter/spring treat (especially for Easter), Pumpkin being a fall/winter (Halloween), Zucchini being Summer/Fall, which would put Bananas at Spring/Summer and the inclusion of Lemon Poppy because of Lemon Poppy Breads, Cakes, and Muffins out there, so this is basically 5 different recipes in one

*Spring / Summer is now Lemon Poppy

I had to because I tried to look for actual seasonal breads but I kept coming up with Banana Bread, Pumpkin Bread, Zucchini Bread, Lemon Poppy Bread/Muffins, and Carrot Cakes, it was pretty much inevitable that those would be included.

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Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being