Recipe Tuesday has quickly become focused on pumpkin and fall flavors! I think I am going to stick with it for the next few weeks, or at least until I use up all the pumpkin in my cabinet!
This week I wanted to share my recipe for Pumpkin Chocolate Chip Banana bread! At the end of the week, we always have bananas that are about to go bad at work. I love taking them home with me because they are perfect for banana bread (and paleo pancakes!)
I wanted to simply make banana pumpkin bread, but the I couldn’t get the idea of chocolate chips out of my head. And I am so glad I couldn’t. This is really more of a sweet, pumpkin bar treat, than healthy banana bread. But I wont tell if you wont!
My favorite trick (for any sort of banana bread) is to mash the bananas and soak them in vanilla and cinnamon for a day or two. This time I added pumpkin spice. It makes for most moist (I do not like that word, but it is the best description!) bread!
Just be sure you store it in the fridge, in an airtight container!
The recipe made 2 small loaves. I used a 9 by 4 pan, but it could easily fill a brownie pan for a single loaf!
I am just lucky (well, my pants are) that I didn’t eat both batches!
You are going to love this, I promise!
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