Pumpkin Spice Chocolate
Chip Banana Bread.
This recipe has all the joy of banana bread but with the addition of Autumnal flavours - perfect with a cup of tea on a rainy day.
Pumpkin Butter (very different to pumpkin seed butter) is basically spiced pumpkin puree which is reduced down into a thick consistency. It is difficult to find in the UK and can be expensive. For this reason I recommend you make it yourself, as it’s very simple and can be used in lots of different Autumnal dishes, cakes & cookies. It can also be made in advance and kept in sterilised jars for a long time, like jams, chutneys etc.
The time in the oven can be quite variable so pay attention to the cooking instructions below. It is supposed to be a very moist cake though so do try not to overcook it or you’ll lose the lovely gooey-ness.
Ingredients.
2 large brown bananas, mashed
225g spiced pumpkin butter, I use this recipe from Half Baked Harvest
65g granulated sugar
65g light brown/muscovado sugar
80ml oil, plus a little extra to line your tin
1 tsp vanilla bean paste, or extract/essence
225g plain flour
1 tsp bicarbonate of soda
1 tsp pumpkin spice blend
3/4 tsp salt
75g hazelnuts nuts, (or any that you prefer) roughly chopped
50g 70% dark chocolate, roughly chopped
For the top:
2-3 tbsp demerara sugar, essential for the crunch
1 brown banana, halved lengthways
Equipment.
Weighing scales & measuring spoons
Baking/parchment paper, to line the tin
Mixing bowl & wooden spoon
Fork or masher, for bananas
Loaf tin
Method.
Preheat the oven to 175°C / 350°F
Grease your loaf tin with oil and line with baking paper
Add all the ingredients (except nuts & chocolate chips) to a mixing bowl and beat vigorously until completely combined
Fold in the nuts & chocolate until evenly incorporated
Empty mixture into the loaf tin, and top with the 2 banana halves (if using) and sprinkle generously with demerara sugar
It should take between 1hr-1hr15mins to cook, depending on your oven, the size of your bananas, the consistency of your pumpkin butter etc. Test it after 55mins and if an inserted knife comes out with no raw mixture on then it’s cooked. If not, give it another 10mins or so.
Leave to cool in the tin before attempting to slice. Enjoy!
