Equipment
- Loaf pan 9x5-inch
Ingredients
- ⅔ cup banana, mashed (about 2 medium very ripe bananas)
- ½ cup pumpkin puree
- ⅓ cup butter, softened
- ⅓ cup vegetable oil, or oil of choice
- ⅔ cup sugar, organic
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 ½ cups chocolate chips, chocolate chunks, or a combination
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
- In a large bowl, mix together the mashed banana and pumpkin puree.
- Mix in the softened butter and vegetable oil until completely combined.
- Add the sugar and mix well.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients.
- Mix on low speed just until no dry streaks of flour remain. Don't overmix, or the bread will be tough.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool before slicing. Serve and enjoy!
Notes
Use very ripe, brown-speckled bananas for the best flavor.
Use plain canned pumpkin puree, not pumpkin pie filling. If using homemade puree, drain off excess liquid first.
If the top browns before the center is set, tent the loaf loosely with foil for the last 15 to 20 minutes.
Store covered in the fridge for up to 5 days, or freeze the cooled loaf or slices for up to 3 months.
Nutrition (estimated per serving)
Calories: 413kcalCarbohydrates: 51gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 167mgPotassium: 179mgFiber: 1gSugar: 31gVitamin A: 2151IUVitamin C: 1mgCalcium: 59mgIron: 1mg
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