Chocolate Chip Pumpkin Banana Bread is a good quick bread to make during the fall and holiday season. Dotted with chocolate chips, this flavorful bread is incredibly moist thanks to the addition of Greek yogurt. I’m excited to partner with Yoplait to bring you this great fall recipe.
I had intended to make a chocolate chip pumpkin bread, but seeing that my bananas would soon be overly ripe I tossed one in. I’m so glad I did. While this bread doesn’t scream pumpkin or banana, the combination of the two is a surprisingly wonderful flavor. You’re going to love this recipe.
There is a secret ingredient that makes this bread so moist.
I’m such a fan of quick breads and discovered a while back that the addition of Greek yogurt makes them super moist. I like to lighten up recipes whenever I can which makes Yoplait Greek 100 Yogurt perfect for baking. I always stock up on Yoplait at Walmart.
Do you use Greek yogurt in your baking?
This versatile quick bread is great for breakfast, snack time or dessert. Basically, I enjoy eating anytime of the day and I think you will too. Here’s the recipe:
Chocolate Chip Pumpkin Banana Bread
Ingredients:
3/4 cup Yoplait Greek 100 Vanilla Yogurt
3/4 cup brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 large ripe banana, mashed
1 cup pumpkin puree
2 eggs
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Grease loaf pan with butter, shortening or cooking spray and set aside.
In a large bowl, stir the yogurt, brown sugar, pumpkin pie spice, cinnamon, banana, vanilla and pumpkin puree until well combined. Add eggs, beating well after each addition.
In a separate bowl, stir together flours, salt, and baking powder. Add to the wet ingredients. Stir until combined. Add chocolate chips, reserving a few to place on top of the loaf.
Pour into a greased loaf pan, gently press the reserved chocolate chips into the top of the loaf. This is totally optional. I just think it looks nice.
Bake at 350 for 45-50 minutes, until golden on top and a pic inserted into the center comes out clean.
I think it’s time for a snack! What’s your favorite way to snack with Yoplait?
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.
Chocolate Chip Pumpkin Banana Bread
Ingredients
- 3/4 cup Yoplait Greek 100 Vanilla Yogurt
- 3/4 cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 large ripe banana mashed
- 1 cup pumpkin puree
- 2 eggs
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease loaf pan with butter, shortening or cooking spray and set aside.
- In a large bowl, stir the yogurt, brown sugar, pumpkin pie spice, cinnamon, banana, vanilla and pumpkin puree until well combined. Add eggs, beating well after each addition.
- In a separate bowl, stir together flours, salt, and baking powder. Add to the wet ingredients. Stir until combined. Add chocolate chips, reserving a few to place on top of the loaf.
- Pour into a greased loaf pan, gently press the reserved chocolate chips into the top of the loaf. This is totally optional. I just think it looks nice.
- Bake at 350 for 45-50 minutes, until golden on top and a pic inserted into the center comes out clean.
