Pumpkin Banana Chocolate Chip Bread

We're not huge pumpkin fans around here. However, I love pumpkin chocolate chip muffins. So a few weeks ago, I ordered a huge can of pumpkin with our Prime Pantry no-rush shipping credit :) 

I pretended to make "bread" this morning to avoid the pumpkin scowl, so when I added the chocolate chips, Jamie was like, are you making cookies? No, I'm making bread! Why are you adding chocolate chips? You'll see when it's done, I told him. I told him I was testing a new recipe to take to the Halloween party next weekend :) 

It turned out delicious, so here is the recipe I used, adapted from this recipe on All Recipes. 

Ingredients

2 ripe bananas, mashed 

2 eggs 

1/3 cup vegetable oil 

1 1/3 cups canned pumpkin puree 

1/2 cup maple-agave syrup blend (original recipe called for honey)

1/2 cup white sugar

2 1/2 cups all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon ground cinnamon

1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees. Grease an 9x5 inch loaf pan.

In a standing  mixer, stir together the mashed banana, eggs, oil, pumpkin, maple-agave blend and sugar. Add in the flour, baking powder, baking soda, salt, and cinnamon, and stir until just combined. Finally, add chocolate chips if desired. Pour batter into the prepared pan.

Bake at 350 for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.