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Pumpkin Chocolate Banana Bread

Gina Matsoukas

Pumpkin Chocolate Banana Bread

This recipe takes the classic banana bread recipe and gives it an autumn makeover by adding rich pumpkin flavor. Plus, it's healthy and light enough to be considered breakfast but sweet and chocoaltey enough to be eaten as a dessert too. 

Ingredients

  • 1 Cup whole wheat pastry flour
  • 1/2 Cup old-fashioned oats
  • 1/3 Cup packed brown sugar
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1 1/2 ripe bananas
  • 1/2 Cup pumpkin puree
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 2 Teaspoons canola oil
  • 1/4 Cup almond milk
  • 1/3 Cup chocolate chips

Directions

Preheat the oven to 350 degrees.

Mix all of the dry ingredients (the first 7 on the list) in a large bowl. Mash the bananas in a small bowl. Add the pumpkin, milk, oil, egg, and vanilla extract to the mashed bananas and mix. Add the wet ingredients to the dry ingredients and mix to combine. Fold in the chocolate chips, and pour the batter into a greased loaf pan. Bake for approximately 45-50 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. 

Nutritional Facts
Servings12
Calories Per Serving130
Total Fat3g5%
Sugar12gN/A
Saturated1g6%
Cholesterol14mg5%
Protein2g5%
Carbs24g8%
Vitamin A86µg10%
Vitamin C2mg3%
Vitamin E0.5mg2.4%
Vitamin K3µg3%
Calcium48mg5%
Fiber3g10%
Folate (food)10µgN/A
Folate equivalent (total)10µg2%
Iron0.9mg5.2%
Magnesium28mg7%
Monounsaturated0.9gN/A
Niacin (B3)0.7mg3.5%
Phosphorus83mg12%
Polyunsaturated0.5gN/A
Potassium141mg4%
Sodium141mg6%
Sugars, added10gN/A
Zinc0.5mg3.3%