Sunday, October 11, 2015

Easy Chocolate Chip Pumpkin Banana Bread

I let bananas go bad last week, so I decided to let them keep going to use for baking. They still sat on the counter all week, so Nick kindly asked yesterday if I was really truly going to use the bananas or if we should toss them. That gave me just the boost I needed to find and try this recipe last night. And I'm so glad I did! It's so moist and the chocolate chips give it the perfect touch. I'm also a sucker for fall spices that make it a warm & cozy treat. Or breakfast, I'm not judging ;) 

Makes one 9x5 loaf
Recipe adapted from this blog

• 1 1/2 cups flour (I use Bob's Red Mill gluten free, you can use whatever you prefer!)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cinnamon

• 2 drops cinnamon bark essential oil OR another 3/4 teaspoon of ground cinnamon  *
• 2 drops nutmeg essential oil OR 1 tsp of ground nutmeg *
• 1 teaspoon pumpkin pie spice
• 1 tablespoon butter (I use dairy free butter - Earth Balance brand, but use whatever you prefer)
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla
• 2 overripe bananas

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl.

Beat the butter, brown sugar, pumpkin, egg, vanilla, and banana in another bowl until smooth. Stir in dry mixture.

I placed parchment paper inside of my 9x5 loaf pan to prevent it from sticking to the sides. Pour batter into 9x5 bread pan.

Bake for about 1 hour or until cooked throughout. (Mine was done when I checked at 50 minutes! Check yours then too, to be sure it doesn't over cook)

Let cool and enjoy!

YUM. If you make this, I want to hear what you think! I hope you have a great rest of your weekend.

* I personally only recommend using Young Living essential oils because of their commitment to quality and purity. I can't speak for other brands. 

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