Sunday, November 22, 2015

Chocolate Chip Pumpkin Banana Bread

Chocolate Chip Pumpkin Banana Bread! How good does that sound?!

I am here to assure you that this tastes even better than you can imagine. Two of my favorite quick breads come together for a happy holiday mash-up. This is the perfect make-ahead breakfast for your Thanksgiving day.

I got the idea to search the internet for a banana pumpkin bread when I found myself with a couple of super-ripe bananas, but not enough to make banana bread, and a half-used can of pumpkin puree. If you are anything like me, never fear, this recipe is here for you.

This recipe starts with a banana bread base, but it gets amped up with all the fall flavors that you expect in a pumpkin bread - namely, cinnamon, nutmeg, ginger and cloves. Warm and comforting, sweet and satisfying.

And lets not forget the chocolate! Any banana bread or pumpkin bread is infinitely better when you throw in some chocolate chips. For this recipe, I am holding nothing back and adding some deliciously melty chocolate chunks! It is the holidays after all...

Here's what you need for Chocolate Chip Pumpkin Banana Bread* (Print Recipe!)

1 stick butter, at room temperature
3/4 cups packed light brown sugar
2 eggs
heaping 1/2 cup canned pumpkin
2 large very ripe bananas, mashed
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon cloves
1/2 cup chocolate chips or chunks

Here's what you do

Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Add the eggs one at a time until fully combined. Stop the mixer and scrape down the sides. Add the pumpkin, bananas, and vanilla and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, baking powder and the spices. With the mixer on low speed, add the flour mixture gradually to the wet ingredients. Use a rubber spatula to fold in the chocolate chips.

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50 minutes to an hour, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 to 10 minutes before transferring to a cooling rack to cool completely.

Bread will last well-wrapped at room temperature for about 3 days.

*Adapted from Hip Foodie Mom

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