I'm not entirely sure why, but I just haven't been able to focus well lately. Everything has turned out really tasty, but my photography skills have just not been up to par. That means that I have to work twice as hard and it all becomes some vicious circle. Needless to say, this is now the third attempt at a decent and cohesive recipe post this week.
To say that I've exhausted myself, would be an understatement.
Even with all of that being said, I finally had success. Huge success. And all with this amazing Healthified Pumpkin Chocolate Chip Banana Bread! Look, fall is my favorite time of year, and I'll be the first to admit that I am one of those. I'm an outright pumpkin fanatic. I live for pumpkin spice anything.
Seriously. When the seasons start to change with the golden amber hues and the cool breeze starts to blow through in the morning and the evenings... I'm in heaven. It opens the door for me being able to use my oven again. I get to bake, and roast, and broil. Oh my! Finally!
To celebrate, I just had to try my hand at this pumpkin banana bread. Hey, I was already two strikes down so it's not like I had a whole lot to lose. My sanity left a long time ago. But, hey... I gotta say. All the blood, sweat, and tears lately over failed ventures in the kitchen were totally worth it when it came to this bread. Everything happens for a reason, you know?
This pumpkin bread is pretty stellar. It's perfectly light and moist, loaded up with rich dark chocolate chips and plenty of fall flavors; nutmeg, cinnamon, and ginger. Every single bite reminds me that October is just around the corner and is already getting me into the spirit of Thanksgiving. Which you have to know is probably my second favorite holiday. I mean... it's centered around food. How could it not me?
Next to my moms famous chocolate chip banana bread, this has to be my favorite. Though to be fair, her banana bread is not anything nearly as wholesome as this one here. Sorry mom!
Healthified Pumpkin Chocolate Chip Banana Bread
Servings: 6 • Size: 1 Slice • Calories: 279.4 • Fat: 7.3 g • Carb: 48.7 g • Fiber: 4.7 g • Protein: 8.3 g • Sugar: 17.4 g • Sodium: 443.1 mg
1 C. All-Purpose Flour
1/2 C. Whole Wheat Flour
1 Tsp. Baking Powder
1 Tsp. Ground Cinnamon
1/2 Tsp. Baking Soda
1/2 Tsp. Ground Ginger
1/2 Tsp. Sea Salt
1/4 Tsp. Ground Nutmeg
1 Medium Banana, Mashed
1/2 C. Pumpkin Puree
1/2 C. Plain Fat Free Greek Yogurt
1 Large Egg + 2 Egg Whites, Lightly Beaten
1/4 C. Sugar-Free Maple Syrup
2 Tbsp. Brown Sugar/Sweetener Blend
1 Tsp. Vanilla Extract
1/2 C. Dark Chocolate Chips
Preheat the oven to 350 degrees F. and lightly coat the inside of a rectangular loaf pan with non-stick baking spray; set aside.
In a large bowl, whisk together the 1 C. All-Purpose Flour, 1/2 C. Whole Wheat Flour, 1 Tsp. Baking Powder, 1 Tsp. Ground Cinnamon, 1/2 Tsp. Baking Soda, 1/2 Tsp. Ground Ginger, 1/2 Tsp. Sea Salt, and 1/4 Tsp. Ground Nutmeg.
In the bowl of a stand mixer (or another large bowl), beat together the 1 Medium Banana, 1/2 C. Pumpkin Puree, 1/2 C. Plain Fat Free Greek Yogurt, 1 Large Egg, 2 Egg Whites, 1/4 C. Sugar-Free Maple Syrup, 2 Tbsp. Brown Sugar/Sweetener Blend, and 1 Tsp. Vanilla Extract.
Slowly add the dry ingredients to the wet until just incorporated.
Finally, stir in the 1/2 C. Dark Chocolate Chips.
Pour the batter into the prepared loaf pan and smooth to even out.
Place the pan into the oven to bake for about 45 minutes to an hour, or until an inserted toothpick comes out of the pumpkin bread clean.
Remove the pan from the oven and allow to cool for 10 minutes before slicing into 6 pieces.
Enjoy right away or store in a bread box for 3-5 days.