Pumpkin Banana Chip Bread (Vegan Option) - Bravabod
Recipes

Pumpkin Banana Chip Bread (Vegan Option)

Valentina

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

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Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 1 33333333/100000000 cups all-purpose flour (I 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 yogurt or thick plain non-dairy yogurt
  • 2 eggs (Note 1)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan(s) with parchment paper.
  2. 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.
  3. 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.
  4. Step 4: Pour the batter into the pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake at 325°F 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.
  5. 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. Any leftover slices freeze 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.

Nutrition

Some people have a thing against the word moist, which is a pity because that's really the best way to describe this wonderful bread. Moist, soft, and melt-in-your-mouth tender. This flavor hybrid was the result of indecision between making a banana bread or a pumpkin bread. Well, now you can have the best worlds - with some chocolate chips thrown in for good measure. This is a decidedly sweet bread, but not cloyingly so (plus there's even a good smattering of vitamin A). Go ahead, have a big slice.

How To MakeDiet Type: Paleo

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Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 2 cups blanched almond flour
  • 1/2 cup cup cassava flour (Note 1)
  • 1 cup paleo chocolate chips or chopped chocolate bar
  • 3/4 cup coconut sugar
  • 2 very ripe medium to large bananas, mashed (Note 2)
  • 2 eggs
  • 1/2 cup canned unsweetened pumpkin
  • 1/4 cup grapeseed oil and/or melted grass-fed butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan(s) with parchment paper.
  2. Step 2: In a bowl, whisk together the dry ingredients: almond flour, cassava, sugar, baking soda, and salt. Set aside. In another bowl, mix the wet ingredients: mashed bananas, eggs, pumpkin, and oil/butter.
  3. 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.
  4. Step 4: Pour the batter into the pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake at 325°F 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.
  5. 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 before slicing. Leftover slices freeze well.

Recipe Notes

Note 1: Cassava flour may be substituted with tapioca starch or arrowroot starch.

Note 2: Like traditional banana bread, you'll need very, very ripe bananas for the best flavor. The peels should be almost black and pungent. I've tried using various hacks to replicate ripe bananas (baking, microwaving, etc) - but nothing beats the taste of naturally ripe. To help speed up the process, place the unripened bananas in a paper bag. This allows the bananas to ethylene, a natural chemical that speeds up the ripening process.

Nutrition

Some people have a thing against the word moist, which is a pity because that's really the best way to describe this wonderful bread. Moist, soft, and melt-in-your-mouth tender. This flavor hybrid was the result of indecision between making a banana bread or a pumpkin bread. Well, now you can have the best worlds - with some chocolate chips thrown in for good measure. A combination of yogurt and banana extract keeps this low in carbohydrates, and the pumpkin provides a good smattering of vitamin A. Go ahead, have a big slice.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2-3 months

Best by 5-7 days refrigerated


Shopping List
  • 2 cups blanched almond flour
  • 3/4 cup low-carb chocolate chips
  • 1/4 cup coconut flour
  • 1/2 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 66666667/100000000 cup plain Greek yogurt
  • 2 eggs
  • 1/2 cup canned unsweetened pumpkin
  • 3 tablespoons grapeseed oil and/or melted butter
  • 1 1/2 teaspoons banana extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Preheat oven to 325°F. Lightly grease and line the loaf pan(s) with parchment paper.
  2. Step 2: In a bowl, whisk together the dry ingredients: almond flour, coconut flour, sweetener, baking soda, and salt. Set aside. In another bowl, mix the wet ingredients: yogurt, eggs, pumpkin, banana extract, vanilla extract, and oil/butter.
  3. Step 3: Fold the dry ingredients into the wet and stir until just combined (try to avoid over-mixing). Fold in the chocolate chips.
  4. Step 4: Pour the batter into the pan. Sprinkle any optional chocolate chips over the top. Bake at 325°F 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.
  5. 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 before slicing. Leftover slices freeze well.
Nutrition

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Pumpkin Banana Chip Bread (Vegan Option)

PT1H30M 1 33333333/100000000 cups all-purpose flour (I 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 yogurt or thick plain non-dairy yogurt 2 eggs (Note 1) 1 teaspoon vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt Gluten Free Paleo Vegan 1 Servings Ingredients:

1 (9 in. x 5 in.) Loaf

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