November 13, 2012

Pumpkin Banana Chocolate Chip Bread

I am still continuing my affair with canned pumpkin. I strayed from the usual can of Libby's Pumpkin and went for a can of Organic Pumpkin. Rumor has it that Libby's isn't pumpkin but actually squash. I don't care since it is the best tasting pumpkin in my eyes: it's a lil sweet and doesn't have the bitterness of a super veggie-tasting gourd. (The Organic Pumpkin was purchased because I couldn't find any Libby's).

I had plans to make banana bread with the overripe bananas I've been waiting on for days. When I went searching for my usual King Arthur Flour banana bread recipe, something made me type pumpkin banana bread instead and luck would have it, King Arthur had a recipe for it! (I used the leftover organic pumpkin in my fridge that was begging me to bake with it).
The banana flavor really came through while I couldn't really taste the pumpkin. Regardless, I enjoyed this moist, hearty but tasty addition to my breakfast repertoire. 

Pumpkin Banana Chocolate Chip Bread adapted from King Arthur Flour
  • Ingredients:
  • 1/2 cup (8 tablespoons) soft butter
  • 2/3 cup brown sugar
  • 3 tablespoons honey
  • 2 large eggs
  • 1 cup puréed pumpkin
  • 1 cup mashed banana, the riper the better (I used three bananas)
  • 2 tablespoons orange juice or water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup dark chocolate chips
  • Directions:
  • 1. Preheat oven to 350 degrees and prepare loaf pan by spraying with non-stick baking spray. 
  • 2. In a large bowl, beat butter and brown sugar together. Add honey, eggs, pumpkin, bananas, water and vanilla and beat together until combined. 
  • 3. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon. Then add to wet ingredients and mix together. Fold in chocolate chips. 
  • 4. Pour batter into loaf pan and let it sit at room temperature for 15 minutes, uncovered.
  • 5. Bake bread for 50 minutes. Then lay a piece of aluminum foil over the top to prevent over browning. Bake for another 10-15 minutes or until a toothpick inserted in the center comes out clean.  
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