HAZEL EYES MOM

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp of salt
• 1/2 tsp of baking soda
• 1 tsp ground cinnamon
• 2 large eggs
• 1 cup sugar, I prefer brown sugar
• 1 can of pureed pumpkin
• 1 ripe banana
• 1/2 cup vegetable oil
• 1 cup milk chocolate chips

Directions:

1. Heat the oven to 350 degrees.
2. Grease a 8×4 loaf pan with butter and dust with flour. Set aside.
3. In a large bowl, combine the flour, cinnamon, salt and baking soda.
4. In a separate bowl, beat the eggs, sugar, banana, pumpkin and oil.
5. Slowly add the dry ingredients to the wet ingredients and mix until combined.
6. Fold in the chocolate chips.
7. Pour the batter into the already prepared pan and bake for 65-75 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 15 minutes before removing and transferring to a wire rack.
9. Let it rest for another 15-20 minutes before slicing and serving. This is a dense loaf and it takes time to cool 🙂

TIPS:

• Cool, slice, wrap in plastic and keep in the fridge for easy breakfast/ snack on the go. That is if you have any left over 😉
• Skip the banana and use 3/4 cups of oil or apple sauce
• Cut the recipe in half for a smaller loaf
• Use the same recipe to make some muffins – 10-12 medium muffins

Enjoy.