Pureed pumpkin is an excellent fat replacement in baked goods.
Soak the flaxseeds in water for 10 minutes. Meanwhile, blitz the bananas in a food processor.
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In a mixing bowl, add flour, baking soda, pumpkin pie spice mix, and a pinch of salt. Then, add the "flax-egg", bananas, pumpkin puree, and yogurt, and stir well into a smooth batter.
Add 50g (1.7oz) of dark chocolate chips to the cake batter. Then, transfer half of the batter to a clean bowl and stir in the cocoa powder.
Pour the batter into a loaf tin alternating the two mixtures and swirl a knife through to create a marble effect. Then, sprinkle the top with the remaining chocolate chips.
Bake the pumpkin bread for 35 minutes at 170°C (340°F) and leave it cool down on a wire rack before slicing.