Put your hand in the air if you dig Fall time (*raises both hands)?
Fall = the chunky sweaters & scarfs, the changing leaves but to be real with you I honestly get hyped up on all things pumpkin. Between September to November I try and eat, smell, try and make all things pumpkin. I feel like it’s a weird obsession.
Like if its pumpkin… yes I want it and I would like two.
So instead of eating a whole box of pumpkin spiced Oreos (I have no shame in my game, I could do it), I decided to make a bomb pumpkin treat more on the healthier side.
This yummy recipe combines Greek yogurt, pumpkin puree, mashed banana plus all my fav fall spices! Mix all these ingredients together and you got yourself some seriously amazing banana pumpkin bread.
So good in fact, you’ll put down that Oreo and opt for a slice instead. Yup, it’s that good.
1 ½ cups whole wheat flour
1 1/2 tsp of pumpkin pie spice
1 tsp of ground cinnamon
1 tsp baking powder
½ tsp of baking soda
Pinch of salt
2 large eggs
1 medium-size ripe banana
1 container of vanilla Greek yogurt (5.3 oz)
¾ cup pumpkin puree
¼ cup of honey (or maple syrup)
¼ cup of coconut palm sugar
1 1/2 tsp of vanilla extract
2 tbsp of almond milk
½ cup of chocolate chips (reserve 1-2 tbsp. for topping)
1.) Preheat oven to 325 Degrees F and lightly grease a 9 x 5 loaf pan. Set aside.
2.) In a large bowl combine flour, spices, baking powder, baking soda and salt. Stir well to combine all dry ingredients. Set aside.
3.) In a small bowl mash the ripe banana. Add in eggs, Greek yogurt, honey, coconut sugar, almond milk, pumpkin and vanilla. Stir until wet ingredients are well combined.
4.) Add wet ingredients into large bowl with the dry ingredients. Stir ingredients together gently, making sure to not over mix. Fold in chocolate chips.
5.) Pour batter into greased bread pan and spreading it out evenly.
6.) Bake for 50-55 minutes*, or until a toothpick inserted into the center of the loaf comes out clean.
7.) Remove from oven and let cool for 10 minutes and transfer to a cooling rack for 20 minutes before slicing.
Happy seasonal eatings!
* For a less “crispy” top, at 40 minutes take bread out of oven and cover with tin foil. Bake for remaining time.