Pumpkin Banana Bread

Fall Twist on Traditional Banana Bread

If you are like me and somehow always have leftover ripe bananas on your counter but are tired of traditional banana bread, you have to try this pumpkin banana bread.

The texture is super moist, and the bread isn’t overly sweet. The coconut sugar, banana, and chocolate chips work together to add some slight sweetness without being too much.

I love that you can switch up the add-ins in this recipe. I added chocolate chips to mine, but you could do nuts, raisins, etc. You could also top with vanilla or cream cheese frosting. This bread is truly the perfect fall dessert with so many different variations possible.

If you try any other variations, I would love to hear about it! Please leave a comment on this blog post and send me a DM!

Bananas: be sure the banana is ripe as it is one of the main forms of sweetness in this recipe. If you want to make this recipe and don’t have ripe bananas, you can substitute for applesauce or more pumpkin.

Sugar: I used coconut sugar in this recipe as it is refined sugar free. Any granulated sugar will work.

Oil: I used olive oil. Any oil will work. I would recommend a neutral oil like olive, avocado, vegetable, or canola. You can substitute the oil for vegan butter as well.

Pumpkin pie spice: if you don’t have this, you can do a mixture of cinnamon, ginger, and cloves.

Almond flour: I haven’t tested any other flours in this recipe.

All-purpose flour: I haven’t tested any other flours in this recipe.

Chocolate chips: any chocolate chips will work.

Ingredients:

• Bananas

• Pumpkin puree

• Sugar

• Oil

• Pumpkin pie spice

• Baking powder

• Almond flour

• All-purpose flour

• Chocolate chips (optional)

Recipe:

• 2 bananas

• ½ cup pumpkin puree

• 1/3 cup sugar

• ¼ cup oil

• 2 teaspoons pumpkin pie spice

• 2 teaspoons baking powder

• 1/3 cup almond flour

• 1/3 PLUS ¼ cup all-purpose flour

• 2/3 cup chocolate chips (can do more or less)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper or spray with cooking spray. I used a loaf pan.

2.    In a large bowl add the bananas. Mash with a fork. Add in the pumpkin, sugar, and oil. Stir to combine.

3.    Add in the pumpkin pie spice, baking powder, almond flour, and all-purpose flour. Stir until a batter forms. Fold in the chocolate chips.

4.    Transfer to the baking pan. Optional: top with more chocolate chips before baking.

5.    Bake for 50 minutes – 1 hour.

Allow to cool for at least 20 minutes before slicing and eating.

Be sure to store the bread in an airtight container in the refrigerator. The bread should last up to one-two weeks. You can store in the freezer to last longer. If you store in the freezer, allow to thaw on the counter for at least 15 minutes before eating. You can also warm up in the microwave for about 35 seconds.

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