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Banana Chocolate Chip Pumpkin Bread

A scrumptiously moist loaf featuring the perfect blend of sweet bananas, spicy pumpkin, and rich chocolate, ideal for breakfast, dessert, or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas Use overly ripe bananas for the sweetest flavor.
  • 1 cup pumpkin puree
  • 1 cup sugar Consider alternatives like coconut sugar for a healthier option.
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil Can be substituted with a plant-based oil for vegan version.
  • 2 large eggs For vegan version, replace with flaxseed meal mixed with water.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be made gluten-free with a flour blend.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Adjust spices to your liking.
  • 1/2 teaspoon ground nutmeg
Mix-ins
  • 1 cup chocolate chips Can swap for nuts like walnuts or pecans.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For an extra treat, spread a little butter or cream cheese frosting on top. This bread keeps well wrapped tightly at room temperature for about 3-4 days; in the fridge for up to a week; or freeze it for up to 3 months.