The most controversial season of the year is upon us: Pumpkin Season. Do you love it or hate it? Personally, I love the flavor of pumpkin in a warm baked good, but detest how everything in the grocery store becomes pumpkin spice flavored the second the clock strikes midnight on October 1. I do not want pumpkin spice toothpaste, thanks.

Despite not loving all things pumpkin, I do think it’s a great seasonal flavor when used the right way. A prime example of this is my grandmother’s banana bread. It’s a recipe that has been around for decades and considered sacrilegious to change it in my family. I hate to say it, but by swapping out one banana for half a can of pumpkin… I was giving Grammy Rose a run for her money. The sugars caramelize around the edges of the loaf, creating a sweet and crunchy crust while leaving the inside incredibly moist. That little bit of pumpkin makes it the perfect Fall treat. Here’s how you do it:

Ingredients

  • 2 sticks butter, softened
  • 1 1/4 cup sugar
  • Dash of salt
  • 2 eggs
  • 2 Tbsp. sour cream*
  • 2 large ripe bananas, mashed
  • 1/2 can of pure pumpkin, I prefer Libby’s
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/2 bag of mini chocolate chips, tossed in 1 Tbsp. flour**

* Feel free to use Greek yogurt as a substitute

** This helps ensure than the chocolate chips don’t all sink to the bottom

Directions

  1. Preheat oven to 350 degrees
  2. Cream together butter, sugar and salt
  3. Add the remaining ingredients and mix until combined. The batter will be lumpy! Don’t worry.
  4. Pour into a loaf pan lined with parchment paper*
  5. Bake for 1 hour – 1 hour & 10 minutes, testing for doneness by inserting a toothpick into the middle of the loaf
  6. Let cool before slicing

* This is a must. If you don’t line your pan, chances are the bottom of your loaf will stick and break when you remove it from the pan.

For more pumpkin recipes that skip the gimmicks and deliver on pure flavor, check out these:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Kate Day of Puppiesandbrunch.com

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Kate was born and raised in Atlanta, GA and is a recent addition to the Queen City. When she’s not in the kitchen experimenting, you can find her cuddled up with a cookbook and her loyal pup, Tuck. To see more of what she’s cooking up- check out her Instagram or visit puppiesandbrunch.com