I love new recipes that come to life using leftovers. Doesn’t it feel great to clean out the fridge (or pantry) AND enjoy something new? Today’s recipe came about just like that. I had some overripe bananas and some leftover pumpkin purée that absolutely needed to be finished, quickly! So, I mixed them up to make a banana and pumpkin bread and added some chocolate chips and pumpkin spice to the mix, to make it more appealing for my kids. It was a success and they were happy to eat it and even take it to school in their lunchboxes. This bread also freezes beautifully, just slice it up and wrap the individual slices in cling wrap and pop it in the freezer. It’s a quick and easy recipe to keep handy for when you get tired of your usual banana bread! Enjoy!
Chocolate Chip Banana and Pumpkin Bread
Chocolate Chip Banana and Pumpkin Bread - moist and delicious!
- 250 gms – 2 cups all-purpose flour
- 150 gms – ¾ cup sugar
- 100 gms – 2/3 cup chocolate chips
- 1 tsp pumpkin spice mix
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 3 ripe bananas mashed
- ¼ cup pumpkin purée
- 115 gms – 1 stick butter melted
Combine the flour, sugar, baking powder, baking soda, salt, pumpkin spice mix and chocolate chips in a big bowl and stir.
Combine the mashed bananas, eggs, melted butter and pumpkin purée in another bowl and mix well.
Then fold the wet ingredients into the dry ingredients until just combined (do not overmix or your bread will come out rubbery and tough).
Bake in a pre-heated oven at 180°C – 355°F for about 1 hour and 15 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. When ready, let it cool a bit in the pan and then place it on a wire rack to cool completely before slicing it.