Celebrating fall baking with this delicious Pumpkin Banana Bread! Chock full of walnuts and chocolate chips, this easy fall dessert is an instant family favourite.
I love pumpkin, in all forms. Seriously!
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!
Looking for more easy fall desserts?
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!
Pumpkin Banana Bread
- 2 small Bananas
- 1/2 cup pumpkin puree
- 2 eggs
- 1/3 cup brown sugar
- 1/3 cup Coconut oil you can use any oil of your choice
- 1 tsp vanilla extract
- 1.5 cup Wholewheat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1.5 tsp Pumpkin spice
- 1/3 cup Walnuts, roughly chopped
- 1/3 cup 70% dark chocolate chips/chunks
- Preheat your oven to 180C. Grease a loaf pan 8" * 4".
- In a large bowl, mash the bananas with a fork. Add in the pumpkin puree.
- Whisk in oil, eggs, brown sugar and vanilla extract.
- Combine the flour, baking soda, baking powder, salt and pumpkin spice.
- Fold in the walnuts and chocolate chips, reserving a few for topping. Scrape the batter into the prepared tin. Level the surface lightly and top with some chocolate chips.
- Bake for 35-45 minutes or until golden brown and a skewer inserted in the center comes out clean. If the top is browning too fast, cover the top of the tin loosely with a piece of foil.
- Let the bread cool in the pan for a few minutes before turning it out on a cooling rack. Serve warm or at room temperature. Enjoy!