April 19th, 2024
Recipes
Pumpkin Banana Chip Bread (Vegan Option)
Valentina P
- Difficulty
•
- Time 90"
Soft and melt-in-your-mouth tender pumpkin banana bread. Yes, it's the best of both worlds with plenty of chocolate chips thrown in for good measure. Check the notes below for a vegan option too!
How To MakeDiet Type: Classic
Shopping List
- 1 33333333/100000000 cups all-purpose flour (we used gluten-free)
- 1 cup mini chocolate chips, divided
- 2 medium-sized very ripe bananas, mashed
- 3/4 cup cane and/or coconut sugar
- 3/4 cup grapeseed oil (or other neutral-flavored oil)
- 1/2 cup canned pumpkin, unsweetened
- 33333333/100000000 cup plain Greek-style yogurt (dairy or non-dairy)
- 2 eggs (vegan, Note 1)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 325 degrees Fahrenheit. Lightly grease and line the loaf pan(s) with parchment paper.
- Step 2: In a bowl, whisk together the dry ingredients: flour, sugar, baking soda, and salt. Set aside. In another bowl, mix the wet ingredients: mashed bananas, eggs, pumpkin, oil, and yogurt.
- Step 3: Fold the dry ingredients into the wet and stir until just combined (try to avoid over-mixing). Fold in 3/4 of the chocolate chips.
- Step 4: Pour the batter into the pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake for 60 minutes. After 60 minutes, lightly cover the bread with foil and bake an additional 10 to 15 minutes. The bread will be ready when the top is a bit springy and a toothpick inserted into the center comes out clean.
- Serve: Let cool on the counter at least 30 minutes. When it seems sturdy enough to handle, transfer it to a wire rack to cool fully. Freezes well.
Recipe Notes
Note 1: To make this bread vegan, substitute the eggs with a combination of 2 tablespoons flax meal + 5 tablespoons cold water. Stir together and let the mixture sit for 5 to 10 minutes, or until it gets a gel-like texture.
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Pumpkin Banana Chip Bread (Vegan Option)
PT1H30M 1 33333333/100000000 cups all-purpose flour (we used gluten-free) 1 cup mini chocolate chips, divided 2 medium-sized very ripe bananas, mashed 3/4 cup cane and/or coconut sugar 3/4 cup grapeseed oil (or other neutral-flavored oil) 1/2 cup canned pumpkin, unsweetened 33333333/100000000 cup plain Greek-style yogurt (dairy or non-dairy) 2 eggs (vegan, Note 1) 1 teaspoon vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt Gluten Free Vegan 1 Servings
Ingredients:
