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Double Chocolate Chip Pumpkin Banana Bread

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A cozy, moist loaf combining pumpkin and ripe bananas with double chocolate chips and toasted walnuts for a rich, flavorful treat perfect for fall and winter.

Ingredients

Scale
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (175 g) semi-sweet chocolate chips (or a mix of dark and milk chocolate)
  • ½ cup (60 g) toasted walnuts, roughly chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and optionally line with parchment paper.
  2. Toast the walnuts in a dry skillet over medium heat, stirring frequently for about 5 minutes until fragrant and lightly golden. Remove from heat and let cool.
  3. In a large bowl, whisk together pumpkin puree, mashed bananas, eggs, sugar, oil, and vanilla extract until smooth and combined.
  4. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry mixture to the wet batter, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in ¾ cup (130 g) of the chocolate chips evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup chocolate chips and toasted walnuts evenly over the surface.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at 50 minutes.
  9. Remove from oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Toast walnuts beforehand to enhance flavor and prevent sogginess. Sift cocoa powder to avoid lumps and ensure a lighter texture. Fold ingredients gently to avoid a dense loaf. Tent with foil after 40 minutes if oven runs hot to prevent over-browning. Muffin tin can be used for individual servings with adjusted baking time (18-22 minutes).

Nutrition

Keywords: pumpkin bread, banana bread, chocolate chip bread, toasted walnuts, fall baking, cozy bread, homemade bread, easy bread recipe

Find it online: https://noshbelle.com/double-chocolate-chip-pumpkin-banana-bread-recipe-easy-cozy-homemade-with-toasted-walnuts/