Pumpkin Banana Bread with walnuts chocolate easy healthy baking

Come October and there’s a pumpkin fest in my internet world! Needless to say, I’m jumping in joyously with my Pumpkin Banana Bread crammed with walnuts and chocolate chips..of course!

I love pumpkin, in all forms. Seriously!

On my blog you can find recipes for Pumpkin Ravioli, Pumpkin Mac ’n’ Cheese, Pumpkin Crackers, Black Rice Pumpkin Salad, Pumpkin Pancakes, Pumpkin Soup, and so much more!

My obsession is only partly responsible for this long list. It’s the versatility of this humble vegetable that makes it a wonder to work with.

Being real for a second, I proudly accept that pumpkin doesn’t taste like a whole lot. It’s the additional ingredients that impart a flavour to it.

But that’s precisely why Pumpkin lends itself beautifully to any dish, Indian or Western, in cooking or in baking. Case in point, this glorious moist Pumpkin Banana Bread!

How to Make Pumpkin Banana Bread?

The one thing you’ll almost always find in my house is overripe bananas. What better way to use them up than in banana bread? I threw in some pumpkin to bring a subtle complexity and twist to the flavour.

To start, whisk mashed bananas, pumpkin puree, oil, eggs, and vanilla extract in a bowl. Then add flour, salt and baking soda (the usual she-bang). In the end, sprinkle some lovely pumpkin pie spice.

What’s pumpkin pie spice? It’s a magical combination of cinnamon, ginger powder, cloves and nutmeg that I thank the person who created it every time I use.

Finally, drop in some walnuts for the bite and dark chocolate chips for making this bread dreamy!

What to Keep in mind While Making Banana Bread with Pumpkin?

The neat thing about baking bread is the flexibility of ingredients. I used whole-wheat flour and lightly sweetened it with brown sugar, instead of the traditional options.

If you are not a fan of brown sugar or are looking for a refined sugar-free version, then try jaggery powder or honey. The bread is as easy to make with them as it is with brown sugar.

I do plan to make it again with date syrup. So, will keep you updated on how that experiment goes.

I prefer coconut oil because it adds a hint of nutty, sweet fragrance, which I (and my family) adore. You could certainly make use of any other vegetable oil you fancy.

If you need a recipe for pumpkin pie spice and pumpkin puree, swing by this post.

Serve Some Healthy Deliciousness with Tea

Pumpkin banana bread is not just a healthy but also an easy one-bowl recipe. It’s wholesome thanks to the goodness of bananas and pumpkin mixed into the batter.

So, bake a loaf of this deliciousness today and savour a warm thick slice of it with a cup of hot tea. It’s so wonderfully toasted that Oolong will accompany the bread really well.

And if you’re feeling a bit indulgent, slather it with some butter…mmmm…heavenly!!

If you try this recipe, do let me know. I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!

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