Ingredients
Scale
- 1/2 cup virgin coconut oil
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup pumpkin puree
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 ripe bananas
- 1 teaspoon vanilla
3/4 cup whole wheat flour - 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup shredded coconut
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preaheat oven to 350 degrees and arrange rack in center of oven. Prepare a loaf pan by lining it with parchment paper.
- Whisk together dry ingredients (flour, baking soda, baking powder, salt and cinnamon) in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, beat the coconut oil on medium speed until soft, about 3-5 minutes. Add the sour cream or Greek yogurt and pumpkin continue mixing for about 3 more minutes. Add the sugar and keep mixing on medium for about 3 more minutes. Add the egg, bananas and vanilla and mix until combined.
- Slowly incorporate the dry ingredients and mix until well-combined. Stir in shredded coconut and chocolate chips and then pour batter into loaf pan.
- Bake for 50-60 minutes or until bread is golden brown and a toothpick inserted in center comes out clean. Lift parchment paper out of loaf pan and let bread cool on rack.