Now we are officially in the autumn season, we can enjoy all things spiced and pumpkin – starting today!
I have the easiest pumpkin banana bread ever – like seriously. It’s a flavourful cake with the perfect density and balanced spice, what’s not to like?
I know you may not think of pumpkin and banana together BUT when you combine them and make this easy loaf, you’ll wonder how you haven’t had it before now… I have also added milk chocolate chips, just to add some more flavour, texture and something interesting to it.
When you think about it, banana and chocolate work well together and so do pumpkin and chocolate so when you combine all three of them, in the right balance – you have a winning combination.
As I mentioned earlier, this cake is dense but not in a bad way. It won’t stick to the roof of your mouth or feel heavy. The pumpkin replaced the egg in the recipe, so it stays surprisingly light for a dense cake.
Anyway, let’s get started, shall we?
175g granulated sugar.
100g pumpkin puree.
2 banana, whole or mashed.
225g plain flour.
1 tsp baking powder.
1 1/2 tsp ground cinnamon.
1/2 tsp ground ginger.
1/2 tsp ground mixed spice.
1/2 tsp freshly grated nutmeg.
1/4 tsp ground cloves.
100g milk chocolate chips
Top the loaf with chocolate chips and banana chips.
Before you get started on the recipe,e you’ll want to do some prep work. Start by weighing up your ingredients, lining a loaf tin with parchment and get any equipment you may need ready, such as a stand mixer and spatula. Preheat your oven to 180˚c/350˚f.
To start on the recipe,e take a mixing bowl and place in the butter and sugar – beat them together until they are combined, they don’t have to be super light and fluffy.
Add in the pumpkin puree and mix until its been worked into the mixture. You may notice the mixture separates, this is normal due to the amount of moisture has been added and incorporated.
Give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Add in the flour, spices, baking powder and banana, then mix on a low speed to start with, working your way up to a medium-high speed, just until a clear cake batter forms.
Take the chocolate chips and add them in, folding them in by hand to prevent the mixture from becoming over mixed. Just mix until they are fairly distributed throughout the batter.
Transfer the cake batter into your lined loaf pan and level it out as best you can. Place into the oven on the middle shelf and bake for 35-45 minutes or until a tester comes out clean when inserted into the centre.
Once baked, allow to cool fully.
Slice up and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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