You either fall in the “love pumpkin” or “hate pumpkin” category. I never cared for it growing up (do any Asian households even eat pumpkin?!), but you can definitely count me in the first group now. Since one can of pumpkin is enough for two recipes, you bet that there will be more pumpkin coming your way.
I baked these mini loaves and sent them to work with my DH. Thank goodness for co-workers! They’re the best at making more kitchen counter space. Since I’ve been working from home, I don’t have any co-workers to give these to. Sorry, DH. You’re just gonna have to take things to work for… forever. Hah.
Pregnancy wise, I’m just over the half way mark! Can you believe it?! It seriously flew by. I’m 21 weeks tomorrow and finally starting to show. Every time I walk by my reflection, I have to do a double take because that baby bump throws me off. Is that really me? It’s crazy.
We got this dish as a wedding present from one of our friends. It came straight from France and is the most beautiful plate in my cabinet! The colors and detail are a stunning presentation for this banana bread.
Sprouts helped me kick off the pumpkin season with a wonderful package that they sent me. I went straight to the kitchen with a can full of pumpkin and turned it into this chocolate chip pumpkin banana bread. Yum! It’s the first pumpkin recipe for this year and it was a winner. Thank you Marla Meridith for the recipe!
Ingredients
- 1/2 cup unsalted butter (1 stick) room temperature
- 3/4 cup white sugar
- 2 large eggs
- 1/2 cup canned pumpkin
- 3 very ripe bananas
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips + 1/3 cup for topping
- cinnamon/sugar for sprinkling (optional)
Directions
- Preheat oven to 350 degrees F. Grease or spray a (8X4 or 9X5) loaf pan (I used 4 small pans).
- Cream together the butter and sugar. Mix in the eggs, pumpkin, banana, and vanilla.
- Gradually stir in the flour, baking soda and pumpkin pie spice until just combined.
- Add 1/2 cup of the chocolate chips and mix again.
- Pour batter into the prepared loaf pan. Top with the extra 1/3 cup chocolate chips and cinnamon/sugar mix, if using.
- Bake uncovered for 60-70 minutes or until toothpick comes out clean. (I baked my 4 small pans for 33 minutes)
I don’t have pumpkin pie spice……any substitutions?