Ingredients

The following ingredients have 4 Servings
  • 2 large overripe bananas ((about 1 cup mashed))
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup canola oil (or other neutral cooking oil (see note))
  • ⅓ cup pure maple syrup
  • ⅓ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ⅔ cup roughly chopped chocolate chips (or chunks)

Instruction

  • Preheat oven to 325°F. Grease just the bottom and first 1-2 inches up from the bottom of the sides of a 9" x 5" loaf pan and set aside.
  • Add banana to a medium mixing bowl and mash well using a whisk or an electric mixer.
  • Add the pumpkin, eggs, oil, maple syrup, brown sugar, and vanilla extract and whisk very well to combine, until smooth.
  • In a separate mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, allspice, and cloves.
  • Add the mixed dry ingredients into the bowl with the wet ingredients and stir by hand until just combined. Fold in the chocolate chips.
  • Pour out batter into the prepared loaf pan, leveling off the top with a spatula or spoon into an evenly layer. Lightly press a few extra chocolate chips into the surface of the bread (optional).
  • Bake for 60-75 minutes, or until the center has risen and set, the edges are golden-brown, and a long, thin tester inserted into the middle of the bread comes out clean.
  • Let the pumpkin banana bread cool in the pan for 10 minutes, then carefully loosen the edges using a paring knife or thin spatula and transfer to a wire rack to cool completely before slicing and serving.