Yes PUMPKIN! Yes BANANAS! This bread is awesomely amazing and I can’t stop making it. I currently have 3 loaves in my freezer! I found myself last month with about 35 bananas from our tree in the back yard. It was the end of October and I had pumpkin on the brain too! So I found a recipe for Pumpkin Banana Bread with Vanilla Bean Glaze which is really yummy, but I had to make it my own…in other words I had to get some chocolate in there! So here’s my version and I know you will love it!
Ingredients
3 very ripe bananas, peeled and mashed
1 c sugar
1 (15-ounce) can pumpkin puree
2 cups self-rising flour
2 eggs, room temp
1 teaspoon vanilla
½ tsp ground cinnamon
1/4 tsp pumpkin pie spice
pinch of salt
1 c semi-sweet chocolate chips
3 very ripe bananas, peeled and mashed
1 c sugar
1 (15-ounce) can pumpkin puree
2 cups self-rising flour
2 eggs, room temp
1 teaspoon vanilla
½ tsp ground cinnamon
1/4 tsp pumpkin pie spice
pinch of salt
1 c semi-sweet chocolate chips
Using mixer, blend bananas and sugar. Add pumpkin until well-blended. Slowly add flour (or else you’ll get a dust storm!) Then add eggs, vanilla, cinnamon, pumpkin pie spice and salt until smooth. Stir in the chocolate chips by hand. I’m sure some chopped walnuts would be lovely as well. I like to make this in 2 loaf pans (one to keep and one to give away!) or sometimes in 4 mini loaf pans, the disposable kind, so that I can make these as gifts. You just need to grease and flour the pans lightly and divide the batter evenly between them. Bake at 350 for approx 40-45 minutes. Testing with a toothpick helps determine when it’s done.
Michele Lepe 