Pumpkin-Banana Bread with Salted Chocolate Whirl
- 1 ¾ cups hazelnut flour
- 1 cup maple syrup
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 eggs
- ½ cup butter, melted plus half a tablespoon for greasing
- ½ teaspoon pure vanilla extract (If you'd like to mimic the flavor of a liquor-soaked bread pudding, give rum extract or flavoring a try in place of this.)
- 1 15-ounce can pure pumpkin
- 1 ripe banana, mashed
- 1 bar A Touch of Sea Salt Lindt dark chocolate, broken into pieces
- Unsweetened whipped cream for serving (optional)
- In a medium bowl, mix flour, baking soda, salt, and cinnamon together. Make a hole in the dry ingredients and add pumpkin, mashed banana, eggs, melted butter, and vanilla or rum extract. Beat the mixture until smooth before adding the broken-up chocolate bar.
- Pour batter into two small, greased loaf pans and bake for 35-40 minutes at 350 degrees Fahrenheit. Even when finished, the loaves will appear undercooked, like the consistency of gooey chocolate chip cookies. Let loaves cool for about 15 minutes.
- Scoop bread pudding into small bowls while still warm. Serve with cold full-fat Greek yogurt, unsweetened whipped cream, or half-and-half on top.
Dessert – individually divine – in one. Is there anything more heavenly when a certain kind of craving hits? It’s the kind of thing you want to get when you’re out at a restaurant, because you know it’s pretty hard to screw up the combination.
But if it just so happens that you’re at home, in a restaurant dry spell, and you’re trying to eat whole foods and avoid hyper-processed sugars and flours—give this pumpkin-banana bread with salted chocolate a whirl.
This yummy dessert has some vitamin-packed ingredients (like pumpkin, banana, and hazelnut flour), and replaces white sugar with maple syrup. The effect is less like bread and more like a gooey chocolate chip cookie, so you should be into that sort of thing.