Pumpkin Chocolate Chip Banana Bread
The beginning of autumn and autumnal baking is almost here, so that means I am in dire need of using up the remaining pumpkin puree stored in my freezer from last autumn. Making pumpkin puree is a therapeutic tradition for me each fall, and I love being able to make my own for use in our home cooking and baking recipes! I felt that this was the perfect time to share the first autumn inspired recipe of 2022!
I made this version of a pumpkin banana bread with chocolate chips for my family recently, and it was a big hit. It has a lovely pumpkin flavor with the slightest hint of banana; a perfect way to use up those browned bananas in your pantry! The chocolate chips give this bread a more dessert-like feel. I have been putting slices into my oldest son’s lunchbox before he heads off to school, and some have found their way into my husband’s lunchbox as well!
ingredients & recipe:
2 cup flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup salted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
1/2 cup buttermilk
1 cup pumpkin puree
1/2 cup mashed banana, about 1 medium banana
1 cup semisweet chocolate chips
DIRECTIONS:
Preheat the oven to 350° F. Grease a loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs and continue to beat until bright yellow and fluffy, another 3-4 minutes. Whisk in the vanilla extract.
Add in the flour mixture and buttermilk and whisk until well incorporated and a thick, uniform batter is formed. With a wooden spoon or spatula, stir in the pumpkin puree and mashed banana until uniformly incorporated. Stir in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 70-80 minutes or until a knife inserted in the center of the loaf comes out clean. Allow the bread to rest in the pan for 10 minutes before removing and placing on a wire cooling rack. Let the loaf cool to room temperature before slicing and serving.
Are you ready to begin autumn baking? I have been craving a squash soup for a couple of weeks now! I will let my cravings subside and await the first squashes from our garden, though. That is the sacrifice we have to make when it comes to eating seasonally, is it not? That is what makes it all the sweeter when those fruits are finally ripened for us to enjoy!
Let me know if you make this pumpkin banana bread and if you enjoy it! (:
xoxo Kayla
