I can’t even tell you the last time I baked something (hurts my soul to say that) but I finally found a recipe that I could not ignore. In honor of it being my favorite season, I’m ready to fully embrace it by adding pumpkin to everything. Literally, everything. Banana bread has been a long time favorite of mine, so finding a version fitting for fall had me running to the grocery store. I based my recipe off a version from the confessions of a fit foodie blog (can find under my “fall food” Pinterest board) and while her version is a bit healthier than mine, they’re both the perfect way to indulge this fall. Anyways, let’s cut to the good stuff…

… get it? “cut to the good stuff”. I crack myself up.


  • 2 ripened bananas (mashed)
  • 2 cups old fashioned rolled oats
  • 1/3 cup honey or maple syrup
  • 2 eggs
  • 2/3 cup pumpkin puree
  • 1/4 cup unsweetened vanilla almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 cup semi sweet chocolate chips
alllll the goodies


Preheat oven to 325. Use parchment to cover or grease a 9×5 inch loaf pan. Use a food processor (or blender) and pulse oats until they made a fine flour. It should measure out to be two cups of flour.


In a large bowl, mix together the pumpkin puree, honey and vanilla extract. Add the eggs and beat well. Whisk in the mashed bananas and almond milk.

Use a smaller bowl to mix dry ingredients (baking soda, salt, pumpkin spice, cinnamon) and whisk with flour till combined. Fold in flour mixture with pumpkin puree combination until mixed. Fold in chocolate chips.

lookin’ purty

Pour batter into greased loaf pan. Bake at 325 degrees for 35-45 minutes (I went with 45). Bake until a toothpick comes out clean from the center of the loaf. Let it cool for 25 minutes & then go ahead and devour it!

Thank you guys for trying this recipe out! Let me know if you have any suggestions/improvements in the comments!