Recipes

Hello, Honeys. I don't really have many recipes, but out of request, I'm going to leave the recipe below for my pumpkin banana bread w/ chocolate chips! Please enjoy!!

Pumpkin Banana Bread w/chocolate chips

Ingredients:

3 very ripe bananas (medium/large), about 1½ cups mashed 

½ cup unsalted butter (8 Tbsp) at room temperature 

3/4 cup pumpkin puree or 1 cup, based on your desire

3/4 cup granulated sugar 

2 large eggs, lightly beaten 

1 ½ cups all-purpose flour 

1 tsp baking soda 

½ tsp salt 

½ tsp vanilla extract, to heart's content

Chocolate chips, to heart's content

Steps:

1. Preheat the oven to 350°F. Grease and flour a bread loaf pan (9 long x 5 wide x 2 deep). 

2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar. 

3. Mash bananas with a fork until the consistency of chunky applesauce

4. Add them to the previous bowl of batter with 2 eggs, mixing until well combined. 

5. Add in pumpkin puree; mix until combined.

6.  In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda, and 1/2 tsp of salt, then add to batter. 

7. Add 1/2 tsp of vanilla extract and mix in chocolate chips. Pour into prepared loaf pan. (Use some warmed-up butter to coat pan)

8. Bake at 350˚F for 55-60 min or until a toothpick/fork/knife inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Here you go!! My recipe for pumpkin banana bread w/ chocolate chips!! I don't have a photo since it's been a while since I've made this, but I will be making it soon, and this will be updated!!

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Also, I have a simple recipe to make homemade pumpkin puree, which I'll leave below, but canned puree is just as good as long as you season it with pumpkin pie spice. Essentially, sugar, nutmeg, allspice, and cinnamon!

Pumpkin Puree

Ingredients:

1 small baking pumpkin, washed (about 2 pounds)

1/4 cup water

1/8 teaspoon of salt

1/2 teaspoon of pumpkin pie spice, or heart's content

1/2 teaspoon of cinnamon

Steps:

1. Preheat oven to 400°F. 

2. Remove pumpkin stem. This is very difficult; make sure to have a large, sharp knife, and you're going to need some strength. Cut pumpkin in half from top to bottom. Scoop out seeds and/or save to make roasted pumpkin seeds. 

3. Cut each piece in half again, so you have 4 quarters. Sprinkle flesh with salt. Place cut-side down on a large parchment-lined shallow baking pan. 

4. Roast about 40 minutes, or until skin is soft and flesh is very tender when pierced with a fork. 

5. Cool completely on a wire rack. The skin should be able to peel. Then cut up pumpkin flesh into cubes and transfer to a processor or blender and blend for about 3 to 5 minutes, gradually adding water until smooth. 

6. Add cinnamon & Pumpkin Pie spice; pulse until well blended. Use pumpkin puree for baking, just as you would canned pumpkin. Store in an airtight container in the refrigerator for up to 1 week or freeze for longer use. 

Enjoy!!

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