Banana & Pumpkin Bread with Chocolate Chips (Gluten Free)


It’s almost fall, it’s almost fall…..did I mention that it’s almost fall?  It has been a hot, hot summer here in Kansas and we are READY for the weather to cool down.

Now that our little miss is off to kindergarten insert tear or happy dance. (it really depends on the day!) I have a lot more time on my hands, since she’s now officially in school. Our little man LOVES bananas or “MA” as he calls them. We always have ample bananas in the house. Most of the time they land in his tummy but sometimes there are a few spotted bananas perfect for banana bread or in this case banana pumpkin bread.

 My little miss was so excited to have a yummy dessert when she got home from school.  I’m not going to lie. I did miss my baking helper constantly asking to lick the spoons and bowls when I was done. Her little brother isn’t quite big enough for that task yet.

You really can’t go wrong with banana bread it’s well…YUMMY!  And since we have determined that fall is just around the corner  why not make chocolate chip banana bread but kick it up a notch with some pumpkin and chocolate chips?!

Let’s bake!

Preheat the oven to 350 degrees. In a large bowl whisk together the dry mixture, set aside.

In a stand mixer, mix together the wet ingredients until combined. Slowly add the dry mixture to the wet, until the dough is smooth. Remove the bowl from the mixer. Fold in the chocolate chips.

Add the batter to a well greased loaf pan, smoothing out the top before adding to the oven. Bake for 45-50 mins or until a toothpick comes out clean.

Let cool and Enjoy!!!

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