September 28, 2017

My Rustic Chocolate Chip Pumpkin Banana Bread Recipe








Why is bread so amazing, especially in the Fall? I feel like pumpkin bread is just where it's at and completely get me into the spirit when it comes to this time of year! I was in the mood to bake last weekend, so I used a couple of different recipes and made my own Pumpkin/Banana/Chocolate bread recipe, and I am loving the results! We have been enjoying it with our coffee in the mornings and it has been delicious.

Feel free to make any tweaks to this recipe like I did! It's fun to be able to make a treat your own.
Also, I want to share a Pro Tip that I learned from Chrissy Teigen's Snapchat - If you want to brown your bananas quickly, put them in the oven at 300 degrees Fahrenheit for 30 minutes, or until the peel looks black. This makes your bananas perfectly over-ripe for the bread and already puts them in a "pureed" state... genius!

Rustic Chocolate Chip Pumpkin Banana Bread
the following recipe yields 1 loaf of bread

Ingredients

  • 5 1/2 tablespoons of butter
  • 2 eggs
  • 1/2 teaspoon of vanilla
  • 5/8 cup of granulated sugar
  • 1/2 cup (half a can) of pumpkin puree
  • 1 browned banana, mashed
  • 1 3/4 cup of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1 1/2 cups of chocolate chips


Instructions

  • Pre-heat the oven to 350 degrees Fahrenheit and prepare a 9 x 5 inch bread pan with either non-stick cooking spray, or parchment paper for easy clean-up
  • In a large bowl mixing bowl, beat together the eggs, butter, sugar and vanilla until smooth
  • Add in the pumpkin and banana. Beat together until combined
  • In a separate bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice
  • Slowly add the dry ingredients into the wet mix and blend together on low until ingredients are incorporated
  • Add in the chocolate chips to the mix until combined
  • Pour batter into your prepared bread pan
  • Bake for 45 minutes uncovered, then loosely cover the pan with tin-foil, and bake for an additional 10-15 minutes, or until a toothpick or knife can be inserted and removed without any wet batter.
  • Serve and enjoy! :)

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