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| Maple Chocolatey Pumpkiny Banana Bread! |
Ingredients
2 overripe bananas (mashed)
1/3 cup melted butter or neutral oil
1/3 cup pure maple syrup
1 large egg (or flax egg if vegan)
1 tsp vanilla extract
1/2 cup milk (or plant-based milk)
1 tsp baking soda
1/2 tsp cinnamon (optional but recommended)
Pinch of salt
1 1/2 cups all-purpose flour (or white whole wheat for healthier option)
1/3 cup pumpkin seeds (plus extra for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas with a fork until smooth.
3. Stir in melted butter, maple syrup, egg, vanilla, and milk until well combined.
4. Sprinkle in the baking soda, cinnamon, and salt, then mix in the flour until just combined. Don’t overmix!
5. Fold in the pumpkin seeds.
6. Pour batter into the prepared loaf pan and smooth the top. Sprinkle a few extra pumpkin seeds on top for crunch.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. (Check at 50 mins.)
8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
Enjoy!
