Pumpkin Banana Bread

1. Preheat the oven to 350 degrees. Line an 8x8 aluminum baking pan with parchment paper. You can also use a 9x5 inch loaf pan for a classic loaf.
2. In a large bowl, mash the bananas with a whisk, fork or potato masher. Some chunks are ok!
3. Add the pumpkin puree, melted butter, brown sugar, eggs, vanilla, cinnamon and salt. Whisk until fully combined.
4. Add the baking soda and continue to whisk until combined. Add the flour and fold it into the wet mixture using a silicone spatula. Once it is just combined (a few streaks of flour is ok- better not to overmix!) add the chocolate chips and stir until just incorporated. Again, don’t overmix!
5. Pour the batter into the prepared baking pan and sprinkle with sugar if using. This is optional but it creates a nice crunchy layer on top.
6. Bake for 45-50 minutes until a toothpick comes out clean from the center. If using a loaf pan, bake for 55-65 minutes. Cool for at least 10 minutes before slicing into squares or slices and serving. Goes great with a pat of butter!
7. Lasts up to 3 days on the countertop, if you can keep it around that long!