# Components:
→ Wet Ingredients
01 - 1 cup mashed ripe bananas (about 2 large bananas)
02 - 1 cup pumpkin purée
03 - 2 large eggs
04 - ½ cup unsalted butter, melted and slightly cooled
05 - ⅓ cup packed brown sugar
06 - ¼ cup granulated sugar
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 ¾ cups all-purpose flour
09 - 1 teaspoon baking soda
10 - ½ teaspoon baking powder
11 - ½ teaspoon salt
12 - 1 teaspoon ground cinnamon
13 - ½ teaspoon ground nutmeg
→ Chocolate Swirl
14 - ⅓ cup semisweet chocolate chips
15 - 2 tablespoons milk
# Method:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, mash bananas. Add pumpkin purée, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract; whisk until smooth.
03 - In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
04 - Gently fold dry ingredients into wet until just combined, avoiding overmixing.
05 - Melt chocolate chips with milk in 30-second microwave bursts or over a double boiler, stirring until smooth.
06 - Pour two-thirds of batter into the pan. Spoon dollops of melted chocolate over batter, then add remaining batter and swirl in remaining chocolate.
07 - Using a knife, gently swirl chocolate through the batter to create a marbled pattern.
08 - Bake for 50 to 60 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
09 - Allow to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
