Pumpkin Chocolate Chip Banana Bread

Pumpkin may be the flavor of fall, but its nutrient profile makes it a good choice throughout the year. This dairy-free quick bread is a great option for anyone with a milk allergy or lactose intolerance. Try it in winter, spring or summer for a pumpkin filled vitamin A boost.

This recipe was developed for the Egg Nutrition Center by Sammi Haber, MS, RD, CDN  from www.nutritionworksny.com  @veggiesandchocolate

  • 90 Minutes
    Total Cook Time
  • 6g Protein
  • 360 Calories
2 Each Bananas, Ripe, Mashed
2 Each Eggs
1/3 Cup Vegetable Oil
1 1/3 Cup Pumpkin Puree
1/2 Cup Honey
1/2 Cup Sugar
2 1/2 Cup All-purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
3/4 Cup Semi-Sweet Chocolate Chips

Per Serving

Calories: 360

Total Fat: 13g

Saturated Fat: 3.5g

Sodium: 260mg

Carbohydrates: 61g

Dietary Fiber: 1g

Protein: 6g

Directions

  1. Preheat oven to 350 F and grease a 9×5 pan.

  2. In a large bowl, mix together banana, eggs, vegetable oil, pumpkin, honey and sugar.

  3. In a separate bowl, mix together flour, baking soda, baking powder, salt and spices.

  4. Sift dry ingredients into large bowl.  Fold in chocolate chips.  Pour batter in the greased pan.

  5. Bake for about 70-80 minutes, until brown on top and a toothpick inserted in the center comes out clean.

     

    Servings per recipe: 10