If you’d told me before college that some of my best memories would happen in a messy little off-campus kitchen, I probably would’ve laughed. But now? Cooking with one of my bestie Cody is hands-down one of my favorite parts of being at the University of Alabama.

Between classes, late-night study sessions, and trying to be actual adults, our kitchen has turned into our happy place. It’s where we blast music, test random recipes, and accidentally turn simple dinners into full-on therapy sessions. There’s something about cooking with your favorite person — laughing over silly recipe mistakes, stealing chocolate chips, and dancing while the oven timer beeps — that just hits different.

Cody and I have had such a fun time making these recipes for you all.  Half the time, we’re not even sure what we’re doing — but that’s the best part. Sometimes the food flops, sometimes it’s fire. Either way, it always ends with us sitting on the counter, eating straight from the pan, and talking about everything and nothing at the same time.

Our latest experiment? A total fall vibe — cozy, chocolatey, and ridiculously good. It’s the kind of recipe you make on a Sunday afternoon when the leaves are changing and you’re craving something warm and sweet. So grab your favorite mug, cue the playlist, and bake this one with your roomie or your ride-or-die.

Chocolate Pumpkin Banana Bread Magic

Ingredients:

• 2 ripe bananas, mashed
• ¾ cup canned pumpkin purée
• 2 large eggs
• ½ cup melted butter (or coconut oil)
• ¾ cup brown sugar
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• ¼ tsp salt
• ½ cup chocolate chips (plus extra for sprinkling!)

Instructions:

1. Preheat your oven to 350°F and grease a loaf pan.
2. Mash the bananas in a bowl, then mix in pumpkin, eggs, melted butter, brown sugar, and vanilla.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
4. Combine the wet and dry ingredients — don’t overmix!
5. Fold in the chocolate chips.
6. Pour into the pan, sprinkle a few more chocolate chips on top (because obviously), and bake for 50–55 minutes or until a toothpick comes out clean.
7. Let it cool for a few minutes before slicing. Or don’t. I don’t judge.

There’s something about being in the kitchen — laughing, snacking, creating — that feels like home no matter where you are. For me and Cody, it’s not just about the bread (even though, trust me, it’s amazing). It’s about the time together, the chaos, and the memories baked right into it. Thank you Cody for making me feel like home to far away from my home.