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Banana Pumpkin Bread


Pumpkin, warm spices, just a hint of banana and chocolate with pecans and a crumb topping.

So good.


Like many good recipes, this happened because my 3 year old wasted bananas by opening them up and treating them like toys, so they were all over ripened rather quickly and of course then rejected because they weren't "clean"


This would make a great Thanksgiving breakfast. Make it ahead of time and it'll last in the fridge for about a week, so while you're busy cooking you can just snack on this with a hot coffee to get your day going.

I wound up doubling the bread, and the crumb topping was enough for both without doubling RECIPE The Bread 2 Ripe Bananas 1 Cup Sugar 1/4 Cup butter melted 3/4 Cup Pumpkin Puree 1 Egg 1 Teaspoon Vanilla Extract 1 1/2 Cups Flour 1 Teaspoon Baking Soda 2 Teaspoons of Pumpkin Pie Spice (or a mix of cinnamon, ginger and nutmeg) 1/2 Teaspoon Cinnamon 1/2 Teaspoon Salt

1/2 Cup of Chopped Pecans 3/4 Cup of Dark Chocolate Chips Crumb Topping

1 Stick of Butter melted

1 Cup of Flour

1/2 Cup of Brown Sugar gently packed

1 Tsp of Salt 1 Tsp of Cinnamon.

Bake at 350F for 50-55 Minutes.

Preheat the oven, and prep a loaf pan with parchment paper to make it easier to remove and not lose any of your yummy crumb topping.

To make life easier, and less dishes, I did this all in my Kitchenaid Mixer using one bowl. In a mixing bowl, mash the bananas and sugar together until smooth.

Stir in the butter, pumpkin, egg and vanilla extract until well combined.

Add flour, baking soda, pumpkin pie spices, cinnamon and salt.

Stir your flour mixture into the banana mixture just until combined.

Stir in nuts and chocolate chips.

Pour the bread batter into the prepared baking pan. Mix crumb topping ingredients together and add to top of the loaf


Bake @350F for 50 Minutes, or until toothpick comes out clean.






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Christina Branco | starvingartistfoodphotography@gmail.com | New Jersey Food Photography 973.306.8135


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