A busy, food-filled weekend!

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Happy Sunday, all! What a weekend for cooking it’s been! I’m still feeling pretty under the weather after running last weekend’s race in the rain, so I’ve spent a lot of time making some yummy, warm comfort food, so expect some good recipes to come this week!

The highlight of my cooking adventures this weekend was this chocolate chip pumpkin banana bread. WOW is the only way I can describe it. It turned out so moist and flavorful that I’ve demolished almost the whole thing myself! Totally, totally worth it. (This picture does NOT do it justice.)

I adapted this recipe from Hungry Meets Healthy, but of course had to level it up a bit! I swapped half of the all-purpose flour for whole wheat and cut down on the sugar and added two bananas instead. Here’s what my recipe looked like…

Chocolate Chip Banana Pumpkin Bread
Serves 12

  • 1/2 c. brown sugar
  • 1 cup (16 oz. can) canned pumpkin
  • 2 bananas, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1 large egg white
  • 3/4 c. whole wheat flour
  • 3/4 c. all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup semisweet chocolate chips
  • cooking spray
  1. Preheat oven to 350.
  2. Combine first six ingredients in a large bowl, stirring well with a whisk. In a medium bowl, combine flour, cinnamon, pumpkin pie spice, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
  3. Spoon batter into a loaf pan coated with cooking spray. Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan, then remove. Cool completely on wire rack. Makes 12 slices.

How to “level up” this recipe…

  • I’m so excited to play with this because I think there are a ton of possibilities! It’d be pretty easy to add in some flaxmeal or oats for some added staying power.
  • Peanut butter — Wow. I can’t even imagine how good a few tablespoons of peanut butter would be in this bread. I plan to experiment with this in the future!
  • If you want to avoid the added sugar of chocolate chips, consider using carob chips.

How to “level down” this recipe…

  • You could certainly leave out the whole wheat flour (although with the flavor of the chocolate chips, you really can’t taste the whole wheat — I promise!).
  • To make this more of a dessert, you could add a cream cheese icing. (I think this honey cinnamon cream cheese frosting from Sweet Tooth Sweet Life would be a-mazing!)
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