Add a new twist to banana bread: pumpkin! Topped with creamy milk chocolate chips, this bread is sure to be your next favorite treat!
Okay, am I the only one who can’t figure out the EXACT amount of bananas to buy for their family? Some weeks, we go through 5 a day, other times the bananas sit. And sit. And get brown.
Don’t get me wrong, I like brown bananas for bread and to freeze for smoothies, but it just drives me bonkers that we either have WAY too many, or none at all. Bananas, it drives me b-an-an-as! Side note: do you sing Gwen Stefani when you have to write out the word bananas?
Since it’s almost fall, baking season is in full swing. Yes, it’s like 90º today here in Michigan, but we know there’s an end to the heat on the horizon. In the cooler months, we have banana bread every week. Or muffins. This recipe is perfect to add to your collection!
Hands down, the best place to stock your pantry for baking season is Aldi. Their milk chocolate chips are EVERYTHING. Canned pumpkin is also a great item to stock up on now. You can add it to chili, in hearty sauces and bake with it. Remember, this is pumpkin puree, NOT pumpkin pie filling. Major difference…although both are delish.
A new twist on classic banana bread: add pumpkin! Topped with creamy milk chocolate chips and a crunchy crumble, this can't be beat! Try with coffee or for an after-school snack.
- 1.5 cups flour We like ultragrain
- 1/4 cup ground flax seed optional
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup white sugar
- 1/4 cup coconut oil, melted Or butter!
- 1 large egg
- 1 teaspoon vanilla extract
- 2 brown, spotted bananas
- 3/4 cup canned pumpkin puree
- 1/2 cup milk chocolate chips
- 1/2 cup brown sugar packed
- 1 tablespoon butter softened
- 1/2 teaspoon ground cinnamon
Preheat the oven to 350º. Coat a loaf pan with cooking spray. NOTE: Also makes 2-3 mini loaves or about 12 large muffins.
In a medium bowl, combine flour, flax, baking soda, salt and cinnamon. Mix with a fork and set aside.
In a large bowl, add melted coconut oil and sugar. Using a mixer, mix until creamy, about 2 minutes. Add egg. Mix until combined.
Add vanilla, bananas and pumpkin to the bowl. Mix until almost smooth. Slowly pour in the dry ingredient bowl. Mix until just combined.
Pour into the loaf pan. Sprinkle with chocolate chips.
In a small bowl, mash butter, brown sugar and cinnamon with a fork until it becomes a sandy texture. Sprinkle on top of bread, pushing down to help stick.
Bake for 60 minutes, or until brown and a knife comes out cleanly from the center. For mini loaves or muffins, time will be less. Mini loaf: about 40 min, Muffins: about 20 minutes.
Remove from oven and allow to cool for 5 minutes. Remove from pan and put on cooling rack for 30 minutes. Store in an air tight container...but let's be honest, it won't last long!
Once you cut into the bread, you will see the great pumpkin color–but it doesn’t have a strong pumpkin flavor. I really enjoyed the bread with my morning coffee after Liam went down for his first nap.
What is your favorite way to use pumpkin? Share your favorite recipes!