09 September 2012

Banana Pumpkin Bread with a Twist

So I noticed we had a few well ripened bananas sitting on top of our fridge the other day. I never throw out old bananas because they are absolutely perfect for things like banana nut muffins, banana bread, banana pancakes, and now, banana pumpkin bread. I had originally found this idea on Pinterest (where all good ideas are born and stolen) but I thought it need something... Extra. And what better to add than chocolate chips? It's a PMS dream come true! Here's the original recipe. I tweaked it a tad to make it more delicious and a bit more mine. And, well, a bit more chocolately. Because life just isn't complete without chocolate.

Pumpkin Chocolate Bread
What you'll need:
2 very ripe bananas
1 (15 ounce) can pumpkin puree
1 stick butter, softened 
        (I used unsalted, but just about any type works.)
1 1/2 cup brown sugar
        (Make sure to pack your brown sugar in. Don't just pour it in to one and a half cups. Pack it.)
3 eggs
2 tablespoons pumpkin pie spice
2 1/2 cups flour
        (I used wheat flour.)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons of sugar 
         (to even out the texture/flavor of the wheat flour and to even out the tartness of the chocolate chips.                                    Also because sugar is good for your soul.)
1/2 bag of Ghiradelli semi-sweet chocolate chips
          (or dark chocolate. Or milk chocolate. Whatever your preference.)

--Preheat oven to 350 degrees. Generously spray a large bread pan (or two medium-sized bread pans) with nonstick baking spray. [I used one medium sized bread pan...]
--In a stand mixer, beat together the bananas, pumpkin puree, butter [IT'S VERY IMPORTANT THAT YOUR BUTTER IS SOFTENED!], brown sugar, and eggs until very smooth. Toss in the spice, flour, baking powder, and salt. Beat until smooth again. 
--Bake in preheated oven for 50-60 minutes [because I overfilled the breadpan, mine took like an hour and a half. If the knife or toothpick does not come out clean, just pop it back in for another 15 minutes.].

Instead of the glaze that the original recipe called for, I whipped out my can of Betty Crocker's Autumn Vanilla frosting, complete with brown and orange sprinkles in lots of fun shapes. The finished product tastes amazingly delicious and is the perfect compliment to a nice, warm cup of pumpkin spice coffee. 


1 comment:

  1. That's pretty interesting putting bananas and pumpkin together! :)