I’ve been on a super tight budget over the last few months and it’s set to continue for quite a while as I’m saving for something huge. I will fill you in on that news in a future post.
It’s not been as bad as I was expecting, I enjoy challenging myself to make meals out of very little and it’s pushed me to be a bit more experimental with my cooking. But there’s one thing I don’t like about all this money saving business….lack of pudding! I’ve had to promise myself that I won’t go out of my way to buy sweet treats while I’m saving, unless it’s a special occasion.
Lucky for me, I do have a cupboard chock full of basic baking ingredients like sugar, flour, choc chips etc. So, when I came across free bananas at work and found myself with some leftover pumpkin puree, I knew it was time to treat myself. Here’s what I whipped up…
Choc Chip Pumpkin Banana Bread
- 2 ripe bananas
- 140g pumpkin puree (approx 1/3 of a tin)
- 1/3 cup vegetable oil
- 1/3 cup brown sugar
- 1/2 tbsp vanilla extract
- 225g self raising flour
- 1.5 tsp baking powder
- 1/4 cup chocolate chips or nuts (optional)
- Preheat the oven to 200C and line a loaf tin with parchment
- Mash the bananas with a fork before adding the pumpkin, oil, sugar and vanilla and mix until fairly smooth
- Add the flour and the baking powder and stir until combined
- Fold in the chocolate chips
- Pour into the loaf tin and bake for 45 minutes
- Leave to cool before serving
I served mine with some of the new Oatly vanilla custard that I had waiting in the fridge (this stuff is good by the way, really really creamy). The pumpkin made the cake extra moist and delicious. It was so good. Just what I needed.
I may even eat breakfast for the rest of the week if it means I can eat this.