Hi friends! I have an amazing feature for you today, including a recipe from the lovely Kristina of the beautiful blog Whipped! Not only is she just a fabulous blogger, she’s also one of my August sponsors, so give her a little love, will you? Check out her gorgeous blog here , send her a tweet here and like her on Facebook here !
One thing I’d love is some of this bread. MMMM! Take it away, Kristina!
Hi All! I am so excited that Claire is hosting me today on her absolutely fabulously deliciousblog! She was one of the very first blogs I drooled over when I first started blogging and I am thrilled that she is sharing some of the foodie blog love with me now today! My name is Kristina and I am the blogger behind Whipped . My blog is all about finding happy, healthy recipes that don’t just taste good – but make you feel good too! That’s why when Claire asked me to share a recipe with you all, I knew I had to bring along my Chocolate Chip Pumpkin-Banana Bread.
Packed with whole grains and without butter or eggs, this bread is my favorite breakfast treat in the morning with my (very large) cup of coffee. Makes Monday mornings almost bearable! Almost
And yes… I know what you’re thinking… pumpkin bread? Already? I couldn’t resist dipping into my fall recipes a bit early this year, and I swear saving pumpkin recipes for October is way overrated! For all of you melting in the triple digit weather (like me!), stay cool and dream of September with a bit of chocolate chip pumpkin-banana bread! Thanks so much again for having me Claire! I’m so excited to be a part of your irresistible blog today!!
Preheat oven to 350 degrees and lightly spray a large loaf pan with cooking spray and dust with flour.
In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and slat.
In large bowl, beat together pumpkin puree, oil, and milk with until well combined. Add sugars, vanilla, and banana, and beat until creamy. Stir in chocolate chips.
Add flour to pumpkin mixture and stir until well combined. Pour batter into prepared pan and bake 1 hour or until a toothpick inserted into the middle of the loaf comes out mostly clean with moist crumbs clinging. Cool completely on a wire rack.