Banana, Pumpkin, Chocolate Bread
Happy Wednesday everyone!! Â One more day to Turkey Day!!!! Â If you are still planning your menu and wondering what to bake for after dinner dessert, try this Banana, Pumpkin, Chocolate Bread with hints of pumpkin pie spice, banana, pumpkin, and swirls of chocolate morsels. Â Make this the night before for breakfast or serve warm after dinner with a sliver of butter. Â How about adding some pumpkin butter on top with a drizzle of chocolate syrup or honey or both? Â Yummy!
I found this recipe on a blog called KBStyled and had to make it.  I followed the directions but next time I’ll add in walnuts and maybe 1 more banana!  This recipe makes two loafs which was perfect because I made one for me and Thomas and the other I took to a party with a jar of homemade pumpkin butter.  One of my little secrets that I’ll let you in on is that I take my sweet breads, cakes, and cookies out of the oven before they are done.  This leaves them a bit gooey in the middle and they cook as the pan is cooling down.  This creates a very moist dessert packed full of goodness!
This Banana, Pumpkin, Chocolate bread is great for a homemade gift wrapped in a to-go box by Martha Stewart (TJMaxx is where I bought mine) and tied in red and white twine. Â Appreciate someone at the holidays? Â Give them this dessert with a beautiful card to let them know you are thinking of them.
Pumpkin, Banana, Chocolate Bread
Hints of pumpkin spice, banana, and chocolate chips in the decadent homemade bread perfect for any occassion.
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Equipment
- Mixer
- Bowls
- Spoons
- Baking pans
Ingredients
- 1 stick plus 3 tablespoons butter, unsalted
- 1 1/3 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 4 large eggs
- 1 cup heaping cup PURE canned pumpkin do not use pumpkin pie filling
- 3 large bananas more ripe they are, the sweeter
- 3 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 1/2 tsp pumpkin spice
- 1/2 tsp salt
- 1 1/2 cups milk chocolate chips
Instructions
- Heat oven to 350 degrees
- Spray 2 9 x 5 baking loaf pans with PAM cooking spray
- Mixed softened butter, sugar, and eggs together in a bowl
- Add pumpkin puree and mashed bananas, and mix until combined
- In a seperate bowl, mix flour, baking powder, baking soda, salt, and pumpkin spice together
- Slowly add flour mixture into wet ingredients and mix together at a low speed until well combined. Add the remaining dry ingredients into the mixture and mix together at a low speed until well combined.
- Pour chocolate chips (*reserve some for the top) into the mixture and stir gently until combined.
- Pour half of the batter into your first loaf pan and the other half into the second.
- Sprinkle both with the remaining chocolate chips.
- Bake for 50-60 minutes and for the last 20 minutes of this time, cover with tin foil.
- Remove from the oven and let cook for 15-20 minutes.
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