Pumpkin, chocolate chip, banana bread

GLUTEN FREE

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As the seasons change and the air turns crisp, there's nothing quite like the comforting aroma of freshly baked goods wafting through the kitchen. And when it comes to cozy treats that evoke feelings of warmth and nostalgia, pumpkin chocolate chip banana bread is an undisputed favorite.

With its irresistible blend of flavors and moist, tender crumb, this delightful bread is the perfect way to welcome the arrival of fall. Bursting with pumpkin spice, ripe bananas, rich dark chocolate chips, and a hint of canned pumpkin puree, each bite is a symphony of autumnal delights.

As we gather around the table with loved ones, savoring the simple pleasures of life, pumpkin chocolate chip banana bread serves as a reminder of the joys of homemade baking. From the moment the batter hits the pan to the first slice pulled from the oven, every step is infused with love and care.

And while the ingredients may be humble – gluten-free flour, baking soda, ripe bananas, canned pumpkin puree, and a handful of chocolate chips – the end result is nothing short of spectacular. Whether enjoyed with a steaming cup of coffee on a brisk morning or shared with friends during a cozy afternoon gathering, this bread has a way of bringing people together.

So go ahead, preheat your oven, gather your ingredients, and let the comforting aroma of pumpkin chocolate chip banana bread fill your home with the spirit of fall. From our kitchen to yours, may this recipe bring you joy, comfort, and the simple pleasure of homemade goodness.

Author Thedashiway

Prep time

15 Min

Cook time

1 Hour

Total time

1 H & 15 M

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Pumpkin, chocolate chip banana bread

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Ingredients

Ingredients

• 2 cups gluten-free flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 cup melted margarine
• 2 eggs
• 2 bananas (for the cake)
• 1 banana (for the topping)
• 100-150 grams dark chocolate chips
• 2-3 tbsp canned pumpkin puree (depending on taste preferences)
• Optional: 100 g dark melted chocolate for the decoration

Instructions

Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, baking soda, and salt until well combined.
3. In a separate bowl, mash the 2 bananas until smooth. Add the melted margarine, sugar, eggs, and canned pumpkin puree. Mix until all the wet ingredients are well combined.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix.
5. Gently fold in the dark chocolate chips into the batter until evenly distributed.
6. Pour the batter into the prepared loaf pan, spreading it out evenly.
7. Slice the remaining banana lengthwise and place the slices on top of the batter in the loaf pan.
8. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
10. Melt 100 gramm dark chocolate in the microwave and drizzle it over the banana bread

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