Banana - Pumpkin Chocolate Chip Bread
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Ingredients
1/2 C. butter (1 stick)
1-1/2 C. sugar
2 eggs
1 tsp vanilla
2 ripe bananas, mashed well
3/4 C. pumpkin puree (NOT pumpkin pie filling)
1-3/4 C. unbleached all purpose flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
pinch ground cloves
1/2 tsp salt
1 C. dark or semi-sweet chocolate chips plus extra
(optional sanding sugar)
1-1/2 C. sugar
2 eggs
1 tsp vanilla
2 ripe bananas, mashed well
3/4 C. pumpkin puree (NOT pumpkin pie filling)
1-3/4 C. unbleached all purpose flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
pinch ground cloves
1/2 tsp salt
1 C. dark or semi-sweet chocolate chips plus extra
(optional sanding sugar)
Cooking Instructions
- Preheat oven to 350 degrees.
- Grease a 6-3/4" x 10-1/2" (1.2 Liter) or 8" x 8" baking dish or extra large loaf pan. Coat inside of dish with about 1 T. of sugar (instead of flour). Tap out excess.
- In medium bowl, mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg,clove and salt. Set aside.
- In large bowl (or food processor), cream butter and sugar together. Add eggs one at a time. Add vanilla. Add mashed banana and pumpkin puree.
- Add dry ingredients to wet ingredients in 2 - 3 batches. (Transfer to large bowl if using food processor.) Fold in chocolate chips using a spatula.
- Pour batter into prepared pan, adding additional chocolate chips on top and sanding sugar if desired.
- Bake 45 - 50 minutes or until toothpick inserted in middle comes out mostly clean. Allow to cool 10 minutes before removing from loaf pan. Bread can stay in other pan types for serving, if desired.
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