Chocolate Chip Pumpkin Banana Bread

Autumn is my favorite time of year. The leaves are changing, blushing the landscape with crimson, ochre, and sienna. The days are warm and sunny, and the evenings are brisk, hinting that chilly temps are around the corner. The best part? Pumpkin!

This is my pumpkin banana bread, adapted from Skinnytaste.com. 

Ingredients:

¾ C Unbleached Flour
½ C White Whole Wheat Flour
¾ tsp Baking Soda
½ tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
2 Large Very Ripe Bananas, mashed
¾ C Pumpkin Puree (the can that says 100% pure pumpkin—not the pie filling)
2 T Butter, softened
1/2 C Light Brown Sugar, unpacked
1 Large Egg White
1 Large Egg
1 tsp Vanilla Extract
1/3 C Semi-Sweet Chocolate Chips

Method:

1.  Preheat oven to 325 degrees Fahrenheit. Spray a 9″ x 5″ baking pan with nonstick cooking spray.

2.  In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt with a wire whisk. Set aside

3.  In a large bowl, cream butter and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin puree, and vanilla. Beat at medium speed until thick, scraping down sides of the bowl until evenly combined.

4.  Use a flexible spatula to stir in the flower mixture. Mix until just combined. Do not over mix! Gently fold in chocolate chips.

5.  Pour batter into the loaf pan and bake on the center rack for at least 60 minutes. Test by inserting a toothpick into the center of the loaf. It’s done when the toothpick comes out clean. Allow to cool for at least 25-30 minutes before cutting.

If you’re feeling fancy, serve with pumpkin cream cheese frosting…