Pumpkin Banana Chocolate Chip Bread
*Makes 4 loaves, 8″ X 4″ (4 cup) Loaf Pans
*Bread Liners or Parchment Paper or Cooking Spray
Pre-heat oven 350*F.
*3 and 1/2 cups All-purpose Flour, sifted
*1 tablespoon Ground Cinnamon
*1/2 teaspoon Ginger
*1/2 teaspoon Cloves
*1/4 teaspoon Nutmeg
*1 teaspoon Baking Powder
*1 teaspoon Baking Soda
*1 teaspoon Sea Salt
*1 cup Smashed Bananas (3 Bananas)
*2 cups canned Pumpkin
*1 and 1/4 cup Sugar
*1 cup Brown Sugar
*1/2 cup Extra Light Olive Oil or Vegetable Oil
*1/2 cup Melted Butter
*4 Eggs, room temperature
*1 tablespoon Vanilla
*1 and 1/2 cups Semi-Sweet Chocolate Chips, Ghirardelli or 1 cup Bittersweet Chocolate Chips and 1/2 cup Milk Chocolate Chips
Sift together the dry ingredients into a bowl and set aside.
Cream together in a bowl the sugar, brown sugar, olive oil and butter, then add vanilla, eggs, adding one egg at a time and mix until incorporated.
Stir in Bananas and pumpkin until mixed into the creamed mixture.
Add to the creamed mixture the dry ingredients 1/3 at a time stirring until throughly combined.
Stir in chocolate chips.
In bread liners or parchment lined or Pam sprayed loaf pans add around 2 and 1/2 cups of batter to each loaf pan.
Bake in a 350*F. oven for 60 minutes or until center is set.
Remove from the oven and cool loaves on cooling rack.
You can Freeze the bread loaves (completely cooled) in the freezer, double bagged, first in bread bag then in resealable bag) in the freezer for a couple of weeks.