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.
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!