I am pretending it is 60 degrees outside, the leaves are changing colors, there are pumpkin patches everywhere and my house smells like fresh pumpkin banana bread.
Well at least the part of that is true. Thank god.
The fall vibes struggle is real in Florida and I never complained about it after living here since I was 7 years old but now that I lived in states with seasons, I am feeling a little bitter. But instead of being a whiny little biatch, I decided to cure the fall blues with a good old batch of comfort!
I forgot how much I love baking. It makes my soul and my belly very happy! I hope y’all enjoy this fall classic with a twist. This bread took minimal effort with maximum benefit. It checks all my boxes:
It is good for breakfast, snack, dessert, or anything in between… and it freezes well too!
Chocolate Pumpkin Banana Bread
Makes one loaf
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 4 medium overripe bananas, mashed
- 1/2 can organic pumpkin puree
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1/3 cup almond milk or water
- 2 tsp pure vanilla extract
- 1/3-1/2 cup dairy-free chocolate chunks
- Optional: a handful of chopped walnuts
- Preheat oven to 350 degrees F and line a loaf pan with parchment paper (or grease with butter/coconut oil).
- Combine all dry ingredients (except chocolate). In a separate bowl combine all wet ingredients. Then pour wet ingredients into dry, stir until the batter forms. Fold in chocolate and/or walnuts.
- Bake for 35 minutes. Do not open the oven, but turn off the heat and cook for an additional 10 minutes.
- Since oven temperatures vary, turn back on heat and continue to cook if the bread is undercooked (not firm) at this time. Continue to check the bread every 5 minutes
- Let cool completely before devouring!