With the chilly morning air and the crisp crunch of the autumn leaves beneath our feet, it’s almost guaranteed that fall pastries make an appearance. As the temperature cools, the October flush and taste of pumpkin spice is incomparable. This pumpkin chocolate banana bread is an essential for the autumn season!
Ingredients:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 2 overripe bananas, mashed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
Recipe:
- In a small saucepan, over low heat, melt the butter. Stir occasionally until it boils and turns golden brown with a nutty aroma (at most 10 minutes). Then, remove from heat and let it cool for 10 minutes.
- In a large bowl, whisk the cooled brown butter with brown sugar until smooth. Add the egg and vanilla, then mix in the mashed bananas and pumpkin puree until well combined.
- For dry ingredients, whisk together flour, pumpkin pie spice, cinnamon, baking powder and salt in a separate bowl.
- Gently mix the dry ingredients with the wet ingredients. Do not overmix, but allow for all of the ingredients to gradually come together. Afterwards, add some chocolate chips for sweetness.
- Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan. Pour in the batter and smooth the top. Bake for 65-75 minutes until a toothpick comes out clean. If the top browns too fast, loosely cover with foil.
- Let the bread cool in the pan for 10 minutes and then transfer to a wire rack to cool completely for up to an hour. If you cut into the bread too early, it can crumble easily.
- Once cooled, one can enjoy it with a cup of coffee on a crisp autumn morning!
Source: Munchies by Mallory
https://munchiesbymallory.com/recipe/brown-butter-pumpkin-banana-bread/#processss
