Is there anyone out there that didn’t make banana bread during quarantine? Funny enough, I have been testing out recipes for banana bread for years and finally locked one in. I have a recipe for banana muffins on here, but it definitely doesn’t translate into a loaf recipe.
It’s the olive oil, my friends, that’s the answer! Lots of banana bread recipes ask for oil and it puts me in a weird situation because I like how oil makes it moist but it doesn't add any value in terms of flavor. Coconut oil could potentially work, but then I feel like I should be on a tropical vacation with the mix of bananas and coconut. I would use melted butter, which is great for flavor but isn’t as moist as I would like. So, the moral of the story is, I tried some olive oil, and BOOM, heaven!
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I am such a cookie monster and having chocolate chip cookies around is one of my favorite things ever. It may have just been one-upped by these Pumpkin Chocolate Chip Cookies though! I have tried making pumpkin cookies about a million times and I never really liked them because they were too cakey, and I happen to be a fan of chewy/crunchy cookies. So, here's the thing… pumpkin has a lot of moisture in it, which is why it’s so great for quickbreads, pancakes, muffins, etc. However, when it comes to cookies, it can make the cookies so soft and cakey that they barely taste like cookies anymore. After a decent amount of testing, I have created a recipe that isn’t overly cakey and still has the flavors and textures that I love in a regular chocolate chip cookie.
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