A little twist on a favorite baked sweet bread. Yes, get those overripe bananas out and get ready for them to share space with pumpkin and chocolate for this treat.
Ingredients:
1 cup all-purpose flour
3⁄4 teaspoon baking soda
1⁄4 teaspoon kosher salt
2 tablespoons coconut oil, at room temperature
1⁄2 cup packed light brown sugar
3 overripe medium bananas, mashed
2 tablespoons unsweetened applesauce
2 large egg whites
1 teaspoon vanilla extract
3 tbsp pumpkin puree
3 tbsp pumpkin puree
1⁄4 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Spray loaf pan with baking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, with an electric mixer, beat the coconut oil and brown sugar. Add the bananas, applesauce, egg whites, and vanilla and beat on medium speed until combined. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and mix on low speed until just combined. Pour the batter into the prepared pan.
Place the chocolate chips in a microwave-safe bowl and microwave in 15-second increments, stir each time, until the chips are melted. Add dollops of the melted chocolate and pumpkin puree to the top of the batter. Using a butter knife, swirl the chocolate into the batter.
Bake for 50-55 min. test the center, when it comes out clean its done.
Enjoy!
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