Description
Soft, fluffy banana bread with a hint of pumpkin and warm spice, made in one bowl and no mixer required! This is an easy, cozy loaf that feels familiar, flexible, and perfect for baking on a whim.
Ingredients
Scale
- 3/4 cup avocado oil (or any flavorless oil like coconut, or veg oil)
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 ripe bananas, mashed
- 1 cup canned pumpkin
- ½ cup sourdough discard (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoons ground flaxseed (optional)
- 3/4 – 1 cup chocolate chips (I love the mini chocolate chips)
Instructions
- Preheat the oven to 350 degrees. In a large bowl whisk the oil, sugar, and eggs until thoroughly combined and fluffy. Add the vanilla, mashed bananas, pumpkin and if you’re using sourdough discard, add it now and whisk well.
- Add the flour, baking soda, baking powder, cinnamon, salt and ground flaxseed (if using), to the banana mixture and use a rubber spatula to combine. Be careful not to over-mix.
- Fold in chocolate chips. Pour batter equally into two greased standard size loaf pans. Sprinkle the tops with extra chocolate chips. Bake for about 45-50 minutes. Cool for 10 minutes in the pan then flip out onto a cooling rack to cool completely.
