Pumpkin Banana Bread

1 stick of butter, melted

1/2 cup sugar

1/2 cup packed brown sugar

1 Tablespoon molasses

2 eggs

1/2 cup Greek yogurt or sour cream

1 teaspoon vanilla extract

1 1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon salt

2 teaspoons baking soda

2 cups minus 1 1/2 tablespoons flour (or gluten free flour)

3/4 cups (about 2) mashed ripe bananas

3/4 cup canned pumpkin

3/4 cup chocolate chips

3/4 caramel baking chips 

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease, with cooking spray, 4 nonstick mini loaf pans and set aside. **
2. In a medium sized microwave safe mixing bowl, heat butter for 45 seconds or until melted. Remove from microwave and whisk in both sugars and molasses. Add in eggs, yogurt or sour cream, and vanilla. Mix until smooth.
3. In a smaller sized mixing bowl, sift together cinnamon, pumpkin pie spice, salt, baking soda, and flour.
4. Add dry ingredients to wet and mix until incorporated. Add mashed bananas (mash until very soupy) and pumpkin. Mix until well combined.
5. Stir in chocolate chips and salted caramel chips with a spatula. Divide batter between 4 greased mini loaf pans. Sprinkle tops with a few chocolate and salted caramel chips. Gently push halfway into batter so they stick while baking.
6. Bake loaves at 350 degrees for 35 mins or until tops are no longer wet, tops bounce back with touch of finger, and toothpick inserted into the center comes out clean with very few moist crumbs. Remove from oven and set on cooling rack for 10 minutes. Gently flip out and cool right side up on cooling rack.
7. For leftovers, wrap completely cooled loaves in plastic wrap and store at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.

*from breezy bakes
** you can also use 2 medium bread pans and bake for about 40 minutes