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Pumpkin Chocolate Chip Banana Bread

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This easy pumpkin chocolate chip banana bread is a cozy fall treat, combining the sweet, spiced flavors of pumpkin and banana with melty chocolate chips in every slice. Perfect for breakfast, snacks, or holiday gatherings, it’s moist, tender, and irresistibly delicious.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup/225g)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 2/3 cup (120g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1 tablespoon turbinado sugar or cinnamon sugar for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, mash the bananas until mostly smooth. Add pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract. Whisk until well blended and creamy.
  3. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves on top of the wet mixture. Gently toss the dry ingredients, then fold everything together until just combined. Do not overmix.
  4. Fold in chocolate chips and nuts (if using), reserving a handful of chocolate chips for topping.
  5. Pour batter into prepared loaf pan. Smooth the top and sprinkle with reserved chocolate chips and optional turbinado or cinnamon sugar.
  6. Bake for 50-60 minutes, rotating the pan halfway through. Check at 50 minutes by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  7. Let bread cool in the pan for 10-15 minutes, then lift out and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use very ripe bananas and pure pumpkin puree. Do not overmix the batter to keep the bread tender. Let the loaf cool completely before slicing for clean cuts. For gluten-free, use a 1-to-1 gluten-free flour blend. Dairy-free chocolate chips and coconut oil work well for dairy-free needs. Freeze individual slices for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip banana bread, fall baking, easy banana bread, pumpkin bread, chocolate chip bread, cozy recipes, quick bread, breakfast, snack, dessert

Find it online: https://yumnode.com/pumpkin-chocolate-chip-banana-bread-recipe-easy-cozy-fall-treat/