Healthy Chocolate Chip Pumpkin Banana Bread
Healthy Chocolate Chip Pumpkin Banana Bread
Ingredients
For the Banana Bread
- 2 bananas, ripe
- 1/2 cup pumpkin puree
- 2 eggs, large
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups oats, blended into oat flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, optional
For the Topping
- 1/3 cup chocolate chips
- 1/4 cup pumpkin seeds
Instructions
- 1
Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking.
⏱️ 5 min•🌡️ 350
- 2
In a blender, combine the ripe bananas, pumpkin puree, large eggs, maple syrup, and vanilla extract. Blend until the mixture is smooth and well combined.
⏱️ 3 min
- 3
Add the blended oats (oat flour), cinnamon, baking powder, baking soda, and optional salt to the blender with the wet ingredients. Blend again until all ingredients are fully incorporated and a thick, smooth batter forms. Scrape down the sides of the blender as needed to ensure everything is mixed.
⏱️ 5 min
- 4
Pour the prepared batter into the lined loaf pan, spreading it evenly.
⏱️ 1 min
- 5
Evenly sprinkle the chocolate chips over the top of the batter in the loaf pan. Then, sprinkle the pumpkin seeds over the chocolate chips.
⏱️ 1 min
- 6
Place the loaf pan into the preheated oven and bake for 45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350
- 7
Once baked, carefully remove the banana bread from the oven. Let it cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing and serving. This helps prevent it from falling apart.
Kitchen Tools
Nutrition Facts (per serving)
Healthy Chocolate Chip Pumpkin Banana Bread
For the Banana Bread
- 2 bananas, ripe
- 1/2 cup pumpkin puree
- 2 eggs, large
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups oats, blended into oat flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, optional
For the Topping
- 1/3 cup chocolate chips
- 1/4 cup pumpkin seeds
Instructions
- 1
Preheat your oven to 350°F. Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking.
⏱️ 5 min•🌡️ 350 - 2
In a blender, combine the ripe bananas, pumpkin puree, large eggs, maple syrup, and vanilla extract. Blend until the mixture is smooth and well combined.
⏱️ 3 min - 3
Add the blended oats (oat flour), cinnamon, baking powder, baking soda, and optional salt to the blender with the wet ingredients. Blend again until all ingredients are fully incorporated and a thick, smooth batter forms. Scrape down the sides of the blender as needed to ensure everything is mixed.
⏱️ 5 min - 4
Pour the prepared batter into the lined loaf pan, spreading it evenly.
⏱️ 1 min - 5
Evenly sprinkle the chocolate chips over the top of the batter in the loaf pan. Then, sprinkle the pumpkin seeds over the chocolate chips.
⏱️ 1 min - 6
Place the loaf pan into the preheated oven and bake for 45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350 - 7
Once baked, carefully remove the banana bread from the oven. Let it cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing and serving. This helps prevent it from falling apart.