Chocolate Chunks and Pumpkin Seed Banana Bread

Banana bread has a way of bringing warmth and nostalgia to the kitchen. It’s simple, comforting and always hits the spot, no matter what the time of the day is. But when you take it beyond the classic version, when you fold in rich chocolate chunks and crunchy pumpkin seeds, you unlock something truly special.

There’s a reason why this banana bread stands out. The dark chocolate chunks melt into gooey pockets, adding an irresistible richness. The pumpkin seeds bring a satisfying crunch, balancing the sweetness with their subtle nuttiness. It’s a texture-lover’s dream.

Beyond its incredible flavour, this loaf carries the charm of home-baked goodness. It’s the kind of thing you wrap up in parchment paper and bring to a friend. Or slice up for a slow morning with coffee in hand. The kind of thing that makes an ordinary day feel just a little bit cozier.

So, next time you find yourself with overripe bananas, think beyond the classic. Try something new. Try Chocolate Chunk and Pumpkin Seed Banana Bread. It’s a game-changer!

With a fork mash ripe bananas, then add eggs, olive oil, honey and vanilla extract, and mix to combine.

Whisk together oat flour, baking soda and a pinch of salt, then mix it into the wet ingredients. Add chocolate chunks and pumpkin seeds and fold until just combined.

Transfer the batter into a lined baking mould, top with some more chocolate chunks and pumpkin seeds and bake in a preheated oven at 170°C/338°F for about 50 minutes, or until the toothpick comes out clean.

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Chocolate Chunks and Pumpkin Seed Banana Bread

Yield: 10

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Ingredients

• Bananas - 3
• Eggs - 2
• Olive oil - 60 ml
• Honey - 80 ml
• Vanilla extract - 2 teaspoons
• Oat flour - 200 g
• Baking soda - 1 teaspoon
• Chocolate chunks - 135 g
• Pumpkin seeds - 30 g

Instructions

1. With a fork mash ripe bananas, then add eggs, olive oil, honey and vanilla extract, and mix to combine.
2. Whisk together oat flour, baking soda and a pinch of salt, then mix it into the wet ingredients. Add chocolate chunks and pumpkin seeds and fold until just combined.
3. Transfer the batter into a lined baking mould, top with some more chocolate chunks and pumpkin seeds and bake in a preheated oven at 170°C for about 50 minutes, or until the toothpick comes out clean.