Chocolate Chip Pumpkin Banana Bread
Is there anything better than banana bread? Howww about pumpkin banana bread? I love the idea of having a warm piece of buttered bread in the morning, but so many sweet-style breads are full of sugar and lack any real nutrition. I’m also aware that every single thing we put into our bodies doesn’t necessarily need to be jam-packed with superfoods. But if you can make a delicious tasting food that’s also fueling your body.. why not do it?! Exactly.
This bread, while sweet, has just a touch of maple syrup and is full of healthy fats, protein, and fiber. It’s also insanely gooey — which is always the best way to describe any food. My favorite way to enjoy this loaf is straight out of the oven, or re-heated by broiling and slapping some butter on top. D I V I N E.
Ingredients
- 3 bananas (overripe preferred)
- 2 eggs
- 1 cup flour (I used a GF blend)
- ½ cup pumpkin purée
- ½ cup small coconut flakes (unsweetened)
- ½ cup dark chocolate chips
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1½ tsp pumpkin spice
- ½ tsp sea salt
- 1 tsp baking powder
Instructions
- Heat the oven to 350. Mash bananas into a large bowl. Add in eggs, maple syrup, coconut oil, pumpkin puree, vanilla, pumpkin spice, and salt. Mix to combine.
- Add in the coconut flakes, baking powder, and flour. Mix well. Fold in the chocolate chips.
- Pour into a greased loaf pan (I use butter or coconut oil). Add desired nuts on top.
- Bake until edges start to turn golden and you can pull out a clean knife, around 40-45 minutes. I used a glass pan (which can take longer to cook) so just keep an eye out after the 30 min mark. It will continue to cook for a few more minutes after removed from the oven.
- I personally like this a little under baked so that it’s still gooey. You can reheat under the broiler or in the microwave with some butter and it’s just as good!
