October is all about over-doing it on the pumpkin infused meals and treats for me. Slowly over the years, I’ve managed to pumpkin-ify many of my favorite recipes and I reserve the “pumpkin-ed” version for the -ber months only. By January my pumpkin enthusiasm has waned and I can return to my non-pumpkin ways until the next fall. This loaf is the pumpkin’ed version of a dense and moist banana bread with shards of chocolate chunks studded throughout. The cinnamon brings out the earthy sweetness of the pumpkin without screaming pumpkin spice to your taste buds! I like to make a double batch and freeze one loaf wrapped in parchment paper and foil for those dreary November when a pumpkin spice treat is a boone for the spirits. Of course, the very act of baking it is an anti-dote to the drears as well!
Ingredients:
Makes 1 9×5 loaf
3 ripe bananas
¼ cup butter, melted
1 egg
2/3 cup pumpkin puree
⅓ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup chocolate chunks (or regular chips ;)
Directions:
Preheat your oven to 350 degrees F. I like to melt my butter in the loaf pan while the oven preheat which butters the pan AND melts the butter while saving an extra pan to wash! In a large bowl, mash the bananas and whisk in the melted butter. Add the egg, pumpkin, brown sugar, vanilla extract, cinnamon, and salt. Whisk well. Sift the flour, baking soda, and powder over top of the bowl and stir through with a rubber spatula or wooden spoon. Fold in the chocolate chunks, holding a few back to sprinkle over the top before baking. Pour the batter into the pan and sprinkle the remaining chocolate chunks over top. Pop in the oven for 45 minutes. Check it for doneness, you want the top to be firm when gently pressed and the edges just golden. It may need a few more minutes and that’s ok! I would rather have to bake it a little longer than have it overcooked by the time I’ve checked it! Let it cool in the tin for at least 20 minutes before removing. I like to wrap a tea towel over the top of the bread and gently flip it with a little jiggle and the bread usually pops out. It will be fragile when warm so I try to quickly, but gently flip it back over onto a cutting board or large plate! You can enjoy it warm or room temperature, as long as you enjoy it!
