Pumpkin Banana Bread with Chocolate Chips (Healthy)

This is some really good Pumpkin Banana Bread!  It is super moist, flavorful and quite healthy.  I made it with whole wheat pastry flour and it has some oats.  It also doesn’t have very much oil and is low in sugar. All that said, it is probably my favorite banana or pumpkin bread to date.  (I’ve made many different recipes before.) 

I took a number of recipes and adapted them but my main inspiration came from seeing Fallon’s Pumpkin Banana Bread she posted recently on her blog, Fallon’s Cucina.  Hers might be even more healthy as she used some egg whites, Stevia and spelt flour.

I am happy with how good this bread was and even more happy that it is good enough that my seven year old asked me if I’d make it again and it’s not even all gone yet (almost though!).  Of course, I added the chocolate chips just for the kids’ sake. ;)

Pumpkin Banana Bread with Chocolate Chips (Healthy), by Katrina, Baking and Boys!

3/4 cup pureed banana (about 2 medium bananas)

1 cup pumpkin puree

1/4 cup canola oil

2 large eggs

1 teaspoon vanilla extract

1  3/4 cup whole wheat pastry flour

1/2 cup quick oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

2/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg (freshly grated is best)

3/4 cup semi sweet chocolate chips (optional)

Preheat oven to 350 degrees.  Spray a 9x5x2 inch bread pan with cooking spray.

Puree the bananas in a food processor (my favorite way, but mashing with a fork is fine, too).  Put the bananas, pumpkin, oil, eggs and vanilla in a medium sized bowl and whisk to combine.  In another bowl, combine together all the dry ingredients.  Add the dry ingredients to the wet and stir with a spatula until well mixed.  Fold in the chocolate chips. 

Pour the batter into the pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with jut a few crumbs.  Let the bread cool for 10 minutes in the pan, the run a knife around the edges and turn the bread out onto a wire rack to cool completely.

 The bread was still just every so slightly warm when I first sliced it—couldn’t wait any longer.  It was delicious and still great the next day.  Have you made anything with pumpkin yet?  The time is now. ;)

This post has been added to Jeanette’s Whole Grain Recipe Roundup on her blog Jeanette’s Healthy Living.  Check out all the goodness!

This post has been added to Katherine Martinelli's Friday Shout Out Pumpkin Blog Hop.  Check out all the other pumpkin goodness, too!