Pumpkin Chocolate Chip Banana Bread (Vegan + Refined Sugar Free)
Plus a rare SUBSCRIBER SALE on Plant Magic!
I remember over the summer, I was feeling frustrated and a little uninspired with my work. I often feel trapped as a content creator, as social media followings are intricately tied with traditional markers of success (brand partnerships, cookbook deals, etc.). I love using Instagram to share my passions for cooking, holistic wellness, disease prevention and nature, but too much time on the app definitely negatively impacts my mental health. Because of this, I’ve made the conscious choice to not let it consume me, or define my career. When I made the decision to go to culinary school, it was because I love food and cooking - not because I enjoy spending time on my phone, performing, creating video, or putting my life/family/home on display for anyone to see. Nothing has changed since then; I’m private, I’m introverted, and I like to keep my work separate from my life, for the most part.
I’m proud of the boundaries I’ve enforced for myself with Instagram, but I’m more “behind”, success-wise, than some of my peers who have taken a different path with their social media accounts. I’ve done my share of grappling with this - I’d lie if I said jealousy hasn’t crept in, or feelings of resentment when someone with my same (and often, much lower) level of experience/expertise lands a cookbook deal because they have a huge Instagram following.
But then I remember why I’m doing this in the first place - not for money (I willingly left a more lucrative career on Wall Street to do this). Not for large scale recognition. Not for likes or follows or shares.
I care so deeply about food, cooking and wellness it practically brings me to tears - if I could, I’d do my work for free (unfortunately, I still need to make a living, so some income generation is necessary -ha). When I think about how sitting down to a meal can create long-lasting memories and connections, can help us live healthier lives free of disease, can give someone with a new cancer diagnosis much needed hope and a sense of control, can help spare countless innocent non-human lives and preserve our one precious planet, I’m fully restored and re-inspired to keep going, keep creating, even if I know I’ll never get a big, shiny medal at the end. This career has been one of my life’s biggest blessings, second only to my family.
I want to continue to share that love and passion with you, to give you the gifts of connection and health that a great meal can bring. That’s my why; it’s why I’m typing this newsletter to you, today! And because I want you to be able to benefit from whatever I have to offer, I’m offering my first ever discount on annual paid subscriptions - for the next week (until October 10th), you can get 25% off your annual subscription (that works out to just $3/month, less than a standard Starbucks order).
And as a thank you for supporting me in general - whether you’re a paid or free subscriber, follow me on Instagram, support my work elsewhere - I made you the absolute yummiest Pumpkin Chocolate Chip Banana Bread recipe in all the land. This is the best breakfast, or lunchbox snack, or treat to munch on with your afternoon tea. I think you’ll love it, too! It’s free of refined sugar and grains and, as always, is made from wholesome plant based ingredients.
Pumpkin Chocolate Chip Banana Bread
Recipe by Lauren Kretzer
Makes 1 loaf
Ingredients:
3 very ripe bananas, mashed with a fork until smooth
2/3 cup canned pumpkin puree
½ cup pure maple syrup
¼ cup extra virgin olive oil, plus more for greasing loaf pan
¼ cup coconut sugar
2 tsp vanilla extract
2 Tbsp unsweetened soy milk (or non-dairy milk of choice)
1 ¾ cup spelt flour
¼ cup almond flour
1 tsp baking soda
¾ tsp baking powder
¾ tsp salt
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
1/8 tsp ground nutmeg
½ cup semi sweet chocolate chips
Instructions:
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-by-5-inch loaf pan with olive oil or nonstick cooking spray.
In a large bowl, add mashed bananas, pumpkin puree, maple syrup, olive oil, coconut sugar, vanilla extract and soy milk; stir until well combined.
In a separate bowl, add spelt flour, almond flour, baking soda, baking powder, salt, cinnamon, cloves, ginger and nutmeg. Whisk to combine.
Add flour mixture to wet ingredients and stir until just combined. Gently fold in chocolate chips. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely before slicing.
THANK YOU AGAIN for reading! I hope you stick around - there’s lots more to come. I’m feeling very grateful for everyone here and your ongoing support.
xo
Lauren
PS - If you’re a content creator yourself, and looking to build your business without relying on Social Media, my dear sister is running a fantastic course on launching your FIRST Kajabi course for your business! Check it out here.
Can't wait to make this. Thank you for sharing.