Description
Dense and moist pumpkin banana bread filled with dark chocolate chunks.
Scale
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