Pumpkin Pie Spiced Banana Bread, ver. 5.0

I changed the recipe again.  Less coconut oil and more honey than version 3.0.

Dry Ingredients:

• 1¾ cups flour
• 1 tspn baking soda
• ½ tspn baking powder
• ½ tspn pumpkin pie spice
• ¼ tspn salt

Wet Ingredients:

• 4 bananas (2 larger ones and 2 smaller ones)
• 2 eggs
• A little bit less than ½ cup coconut oil because I was running out of it
• ½ cup honey
• 1 tspn vanilla extract

Extra Ingredient:  1 bar of chocolate, chopped.  I used Lindt 70% Cocoa Dark Chocolate Bar, 3.5 oz (100g).

Note:  Pumpkin pie spice is not normal.  Normal people use cinnamon.  I don't like cinnamon that much.  Math Teacher bought pumpkin pie spice during Thanksgiving thinking we'd make pumpkin pie; that didn't happen.  So now I have a lot of pumpkin pie spice left.  Anyway, cinnamon is the first ingredient listed on the pumpkin pie spice label; so good enough for a novice baker like me.

Steps:

1. Combine all dry ingredients in a large bowl.  Definitely do this step first.  Then I'll have clean measuring cups and spoons for the wet ingredients.
2. Smoosh the bananas in another large bowl.
3. Scramble the eggs into the smooshed bananas.
4. Add the rest of the wet ingredients into the banana-egg bowl.  Combine well.
5. Add the wet ingredients to the dry ingredients.  Fold the mixture and make sure no flour lumps.
6. Add the chopped chocolate into the mixture.  Fold well.
7. Dump the mixture into a greased loaf pan.
8. Bake at 180℃ for 55 minutes.
9. Let the bread cool enough to handle, then transfer to a rack to cool off even more.

Pumpkin Pie Spiced Banana Bread, side view

Pumpkin Pie Spiced Banana Bread, top view

See the hole in the side-view photo?  I didn't grease the loaf pan enough again, even though I thought I did.

A little bit less than half of a cup of coconut oil made no difference at all.  So maybe I'll stick to this recipe from now on.