It’s fall now so I made one of my favorite breads, but with a little fall flavor. Of course I pretty much use pumpkin in my cooking year round and now I have even more of a reason to use it. In my opinion, pumpkin goes well in almost anything. From pancakes, to waffles, to muffins and bread. You don’t have to want a pumpkin taste to add pumpkin. It adds a very subtle flavor while working wonders on the texture. It is how I keep my recipes from drying out instead of using oil or butter.
It has a delicious banana bread flavor with pumpkin and pumpkin pie spice. To make it even better, I added sugar free dark chocolate chunks from Amber Lyn Chocolates. They are my favorite chocolate whether I am baking or just want a piece of delicious chocolate. Make sure to use the code macrochef when checking out to get 20% off your order!
The bread was a big hit at my house. It was gone very quickly. Too quickly. I think I might need to make another loaf. It guess it was hard for the family to resist with such a Delicious moist and dense texture.
Pumpkin Chocolate Chunk Banana Bread
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 10 slices 1x
Description
Dense and moist pumpkin banana bread filled with dark chocolate chunks.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (210g) whole wheat flour
- 1 scoop (34g) Musclepharm banana cream combat protein powder
- 1/2 cup granulated stevia
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup (84g) dark chocolate chunks
Wet Ingredients
- 2 medium (230g) very ripe bananas
- 1 cup (240g) canned pumpkin (not pumpkin pie filling)
- 1 whole egg
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Mix all dry ingredients in a bowl except for the chocolate chunks. Add the two ripe bananas to a large bowl and mash well with a fork. Add remaining wet ingredients and mix. Add dry ingredients to wet. Mix until combined but do not over mix. Fold in most of the dark chocolate chunks. Leave some out to add on top.
- Spray a loaf pan with cooking spray. Pour batter into loaf pan. Sprinkle remaining chocolate chunks evenly on top of batter. Push into the batter slightly. Bake for 30-35 minutes. Once bread has cooled, slice into 10 even slices.
Notes
I took mine out at about 30 minutes and it was still a little under done which I like because it keeps it moist. If you don’t like that, bake for closer to 35 minutes.
- Category: Breakfast, Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 1.5
- Fat: 4
- Carbohydrates: 22
- Fiber: 3
- Protein: 7