This pumpkin banana chocolate chip bread is a delicious fall treat sweet enough to be dessert and light enough to be breakfast.
Operation dry out the basement was in full effect yesterday. The good news is we now have a functioning boiler and air handler again. The central vacuum and treadmill however are still in critical condition. Doctor’s orders are time + dry air, fingers crossed for a full recovery. Ulysses may not be a chef or a masseuse, but I’d say handyman is a slightly better quality when things like this happen.
Enough about water. How about pumpkin instead?
Starbucks reintroduced the pumpkin spice latte this week so I figured it was an appropriate time to tap into the stockpile of Libby’s I hoarded from last year.
Confession: I actually opened this can last Sunday for some pumpkin oats and it’s been sitting in my fridge ever since, desperately waiting to be incorporated into some baked good.
I think this was worth the wait.
Bananas are a staple in this house. Ulysses eats 1 every morning, I will almost always have at least 1/2 of one each morning, factor in snacks and we go through a “bunch” of bananas in about 2.5-3 days. Overripe ones are a rarity. So, when I came home yesterday from my trip to California and saw 3 bananas getting all brown and spotted I actually got excited to finally have some to bake with.
I’m going to go out on a limb and say everyone has had banana bread at some point and many have had pumpkin bread before. But, have you had pumpkin + banana + chocolate chips before? No? It’s kind of a match made in heaven.
It’s healthy and light enough to be considered breakfast and sweet and chocolaty enough to qualify as dessert. A multifunctional bread. What more could you ask for?
- 1 cup whole wheat pastry flour
- ½ cup AP flour
- 1 cup old fashioned oats
- ⅓ cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ ripe bananas
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons canola oil
- ¼ cup almond milk
- ⅓ cup chocolate chips
- Preheat oven to 350 degrees.
- Grease loaf pan and set aside.
- Mix all the dry ingredients (first 7) together in a large bowl.
- Mash bananas in a small bowl.
- Add pumpkin, milk, oil, egg and vanilla extract and mix.
- Add wet ingredients to dry ingredients and mix to combine.
- Fold in chocolate chips.
- Pour batter into loaf pan.
- Bake for approximately 45-50 minutes or until toothpick comes out clean.
- Let cool in pan for 10 minutes before transferring to a cooling rack.
Have you broken out the pumpkin yet this season?
What’s your favorite pumpkin recipe? Links welcome if you have one you love!