Come October and there’s a pumpkin fest in my internet world! I’m jumping in joyously with my Pumpkin Banana Bread crammed with walnuts and chocolate chips..of course!
I love pumpkin, in all forms….like in my Pumpkin Ravioli, Pumpkin Mac’n Cheese, Pumpkin Crackers, Black Rice Pumpkin Salad, Pumpkin Pancakes , Pumpkin Soup…and yes there are more recipes to be found here! Just goes to show how versatile this humble vegetable is. It lends itself beautifully to any dish, Indian or Western, in cooking or in baking. Case in point, this glorious moist Pumpkin Banana Bread!
I almost always have overripe bananas in my house. What better way to use them up than in banana bread? And then add in some pumpkin for extra flavour! Throw in lovely pumpkin pie spice which is really nothing other than cinnamon, ginger powder, cloves and nutmeg. Some walnuts for the bite and dark chocolate chips for making this bread dreamy!
This is a healthy easy one bowl recipe. Its wholesome thanks to the goodness of bananas and pumpkin in there. Made with whole-wheat flour, its lightly sweetened with brown sugar. It could easily take jaggery powder or honey, if you want a refined sugar free version. I do plan to make it again with date syrup. Coconut oil adds a touch of its nutty sweet fragrance which we all love. You could certainly use any other vegetable oil you prefer.
So bake a loaf of this deliciousness today and savour a warm thick slice with a cup of tea. It’s so wonderful toasted and if you’re feeling a bit indulgent, slather it with some butter…mmmm…heavenly!!
Note: You can find the recipe for pumpkin pie spice and pumpkin puree HERE.
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!
- 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!
Hi! What can I substitute the egg with?
Hi Geeta, I haven’t made this cake without egg, but you could try substituting with Greek Yogurt or flax eggs. Flax eggs are 1 tbsp flax meal mixed in 2.5 tbsp water.This is replacement for 1 egg. Good luck! I’d love to know how this worked out for you! Cheers!