Ingredients
1 ½ cups all-purpose flour
½ cup cocoa powder
1 cup light brown sugar
¾ teaspoon baking soda
¾ teaspoon salt
⅓ cup light neutral oil
2 large eggs, beaten
1 cup mashed banana (about 2 large ripe bananas)
¾ cup pumpkin puree
¼ cup sour cream
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chunks
Instructions
- Preheat the oven to 350°F and line a 9”x5” loaf pan with parchment paper, grease, or coat with nonstick spray. Set aside.
- Whisk the flour, cocoa powder, sugar, baking soda and salt in a large bowl.
- Combine the oil, eggs, smashed banana, pumpkin puree, sour cream, and vanilla extract in a separate bowl. Add the wet mixture to the dry ingredients and fold in with a rubber spatula. Once mixed, fold in ½ cup of the chocolate chunks.
- Pour the mixture into to the prepared pan and top with the remaining chocolate chunks. Bake for 1 hour or until you insert a toothpick, and it comes out clean. Start checking at the 45 minute mark.
- Let it cool before removing it from the pan and slicing.