Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

Bread

unsalted butter, melted (half of one stick)

granulated sugar

light brown sugar, packed

large egg

to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek-style preferred, or sour cream may be substituted; I use Chobani Vanilla)

vanilla extract

unsulphered molasses, optional (I use Grandma’s)

pumpkin puree (not pumpkin pie filling)

mashed bananas (about 1 1/2 large or 2 small bananas)

raisins, shredded carrots, shredded coconut flakes, nuts, chocolate chips, optional (I didn’t use any)

box vanilla instant pudding mix (not Cook ‘n Serve), optional see notes below

cinnamon

pumpkin pie spice (pumpkin pie spice is largely a blend of cinnamon, nutmeg, cloves, ginger if you find it in your area)

salt, optional and to taste

ground cloves

all-purpose flour

baking soda

Browned Butter Cream Cheese Frosting

Makes just over 1 cup frosting

butter (half of one stick)

cream cheese

cups+ confectioners’ sugar, sifted

vanilla extract

tablespoons+ cream or milk, optional and to taste