‘Tis the season for pumpkin! Fall is finally here and the weather has somewhat cooled down here in Dallas. Pumpkins have begun to pop up everywhere here and so have fall festivals. I must say though that nothing beats the pumpkin farms in Chicago! If you live in Chicago, don’t forget to check out Goebbert’s Farm and Bengtson’s Pumpkin Farm!
When I went to Trader Joe’s the other day, I picked up a can of pumpkin puree. I knew I wanted to bake something with it. After brainstorming for a bit, I decided to make some pumpkin banana bread when I saw that my bananas were ripe. Banana bread is my fav! Especially with a cup of chai. Adding pumpkin to it makes it even more comforting. Another great thing about breads are that they are easily adaptable. You can add nuts or raisins or if you don’t want the pumpkin spices, you don’t have to put them. So make this bread, grab a good book and a cup of coffee/chai, and enjoy!
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- 2 Bananas
- ⅓ c. coconut oil
- ¾ c. sugar
- 1 egg
- 1 tsp vanilla
- ¾ c. pumpkin puree
- 2 c. flour
- 1 tsp. baking soda
- Pinch of salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. ginger
- ⅓ c. chocolate chips
- Preheat oven to 350 degrees. Spray a loaf pan with some cooking spray.
- Mash banana and blend into coconut oil until soft. Add sugar and blend until smooth.
- Add egg,vanilla extract, and pumpkin puree. Blend until combined.
- Add dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, and ginger. Blend until combined.
- Fold in chocolate chips and transfer to loaf pan.
- Bake at 350 for one hour or until toothpick inserted in middle comes out clean.
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