Description
Delicious gluten-free pumpkin chocolate chip banana bread, combining rich flavors for a perfect treat.
Ingredients
Scale
- 1 cup (240g) pumpkin puree, not pumpkin pie filling
- 1 cup (240g) overripe bananas, mashed (~3 medium bananas)
- 2 large eggs
- 2/3 cup (135g) coconut sugar, packed
- 1/2 cup (115g) dairy-free butter, melted & cooled
- 2 tsp (10ml) vanilla extract
- 1 1/4 cup (150g) gluten-free all-purpose flour (Bob’s Red Mill 1:1 GF flour)
- 1 cup (112g) super fine blanched almond flour
- 1 tbsp (7.5g) pumpkin pie spice
- 1 tsp (2.6g) ground cinnamon
- 2 tsp (10g) baking soda
- 1 tsp (4g) baking powder
- 1/2 tsp (2.5g) salt
- 1 cup (175g) chocolate chips + extra for topping
Instructions
- Mix Wet Ingredients: Start by creaming together the pumpkin, mashed bananas, and melted butter until it is smooth and creamy. The mixture will have a lovely orange-yellow tint and a sweet aroma that will fill your kitchen. Make sure to avoid any lumps.
- Add Sugars & Eggs: Next, stir in the sugars and eggs until everything is well combined. You will notice a glossy sheen on the batter. This step is crucial for sweetness and moisture, so ensure thorough mixing.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt until evenly mixed. The dry mix should look fluffy and aromatic.
- Combine Wet & Dry Mixtures: Gradually add the dry mix into the wet mixture, folding gently to combine. Be careful not to overmix; your bread might end up dense instead of airy.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into a greased loaf pan and bake in the oven. You will know it is done when the bread rises and a toothpick comes out clean. Keep an eye on the last minutes to prevent burning on top.
- Cool & Slice: Let the bread cool in the pan for a bit before transferring to a wire rack. Resist the urge to slice too soon to avoid crumbles instead of neat slices.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use super ripe bananas for maximum sweetness.
- Sprinkle extra chocolate chips on top before baking for added flair.
- If your bread comes out dry, ensure your bananas are very ripe and adjust your oven temperature if needed.
- When preparing the batter, mix the eggs thoroughly to prevent sinking in the middle once baked.
- For extra texture, feel free to add nuts or dried fruits; a half cup should do the trick without overpowering the flavor.
- If the chocolate chips burn on top, cover the bread with foil halfway through baking.
- Reheat slices in the microwave at medium power for 30 seconds to 1 minute or until warm.
- Serve warm with a slice of butter on top.
- Pair with a hot cup of coffee or tea.
- Great as a snack with yogurt or nut butter.
- Add walnuts or pecans for crunch.
- Swap almond flour with oat flour for a different grain flavor.
- Mix in dried cranberries for added sweetness.
- Look for bananas that have a lot of brown spots for ripeness.
- Coconut sugar can be substituted with brown sugar, but it will change the flavor slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg