chocolate chip pumpkin seed banana bread
This recipe is adapted from my Banana Walnut Loaf recipe from last year, but I liked this version so much I wanted to give it some spotlight.
|Servings||Prep Time||Cook Time||Total Time|
|1 large or 2 small loaves||10 mins.||35 - 50 mins.||45 mins.|
- 3 very ripe bananas
- 2 tablespoons ground chia seeds + 6 tablespoons water
- 1/3 cup coconut oil, melted + more for greasing
- ½ cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups organic all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup chocolate chips
- ¼ cup pumpkin seeds (shelled, unsalted)
- 1 yellow banana for décor
- Preheat oven to 350 degrees.
- Grease 2 small loaf pans or 1 large loaf pan with a little bit of coconut oil. Or line muffin tins with paper muffin liners.
- In a small bowl, soak the 2 tablespoons of chia seeds in 6 tablespoons of water and allow to rest for just about ten minutes.
- Peel the 3 ripe bananas and place them in a medium mixing bowl and mash them together using a fork—mash them until there are no large lumps.
- Add to the mashed bananas the chia seed mixture, the coconut oil, the dark brown sugar and vanilla. Whisk together until everything is incorporated.
- In a separate mixing bowl, stir together the flour, baking soda and salt.
- Add the flour mixture to the banana mixture in about three batches, stirring between each batch. Stir together just until the dry mixture is completely incorporated into the wet mixture.
- Add pumpkin seeds and chocolate chips to the batter and stir until incorporated.
- Pour batter into greased or lined tins and bake until a toothpick inserted into the middle of the loaf comes out clean. The bake times will be approximately 20 minutes for muffins, approximately 35 minutes for small loaves, and approximately 45-50 minutes for a large loaf.