Oh my gosh, you guys, I have to tell you about my absolute favorite Banana Chocolate Chip Pumpkin Bread! It all started last fall when I had a bunch of sad, overripe bananas sitting on my counter and half a can of pumpkin puree leftover from making pie. I thought, "Why not throw them together?" And wow—what came out of the oven was pure magic! This bread is insanely moist, packed with cozy pumpkin spice flavor, and studded with melty chocolate chips that make every bite irresistible. The best part? It’s so easy to make—no fancy mixer needed, just a bowl and a spoon. Whether you’re craving a cozy breakfast, an afternoon snack, or a dessert that feels like a hug, this bread is your answer. Trust me, once you try it, you’ll be making it on repeat all season long!
Why You’ll Love Banana Chocolate Chip Pumpkin Bread
- It’s the ultimate flavor combo—banana, pumpkin, and chocolate chips come together in the most delicious way.
- Super moist and tender, thanks to the bananas and pumpkin puree. No dry bread here!
- Easy to make—just mix everything in a bowl, pour into a pan, and bake. No fancy equipment needed.
- Perfect for any occasion—breakfast, snack, dessert, or even a sweet gift for friends and family.
- Great for using up ripe bananas and leftover pumpkin puree. Zero waste, maximum flavor!
- Customizable—add nuts, swap chocolate chips, or adjust the spices to make it your own.
Ingredients You’ll Need
- 2 medium ripe bananas, mashed (about ¾ cup—the spottier, the better!)
- 1 cup pumpkin puree (not pumpkin pie filling—trust me, there’s a difference)
- 2 large eggs (room temperature works best, but cold is fine in a pinch)
- 1 cup packed light brown sugar (or coconut sugar if you want a deeper flavor)
- ⅓ cup vegetable oil (or melted coconut oil for a hint of coconutty goodness)
- 1 tablespoon vanilla extract (yes, a full tablespoon—it’s worth it)
- 1-½ cups all-purpose flour, spooned and leveled (don’t scoop straight from the bag!)
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (or make your own blend if you’re feeling fancy)
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips (or dark chocolate if you prefer less sweetness)
Ingredient Tips
For the best banana flavor, use bananas that are practically black—they’re sweeter and mash easier. Pure pumpkin puree (just pumpkin, no added spices or sugar) keeps the texture perfect. And splurge on good chocolate chips—they melt into little pockets of joy. Cheap ones just don’t hit the same!
Step-by-Step Instructions
- First things first—preheat your oven to 350°F (175°C). Grab that 9x5-inch loaf pan and give it a good greasing. I like to use butter or a quick spritz of cooking spray. Nobody wants their beautiful bread stuck to the pan!
- In a large bowl, mash those ripe bananas until they’re nice and smooth. No big lumps! Then, stir in the pumpkin puree until it’s all one happy, orangey mixture.
- Now, add the eggs, brown sugar, oil, and vanilla extract. Stir it all together until it’s completely combined. It’ll look a little runny, but that’s perfect—promise!
Mixing the Batter
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This is where the magic starts—those dry ingredients will give the bread its lift and cozy flavor.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Here’s the key: don’t overmix! A few streaks of flour are totally fine. Overmixing = tough bread, and we want tender, melt-in-your-mouth goodness.
- Toss in those chocolate chips and give it one last gentle stir. You want them evenly distributed, but again—no overmixing!
Baking and Cooling
- Pour the batter into your prepared loaf pan and smooth the top with the spatula. It’ll be thick but pourable—just right.
- Pop it in the oven and bake for 50–60 minutes. Around the 50-minute mark, start checking with a toothpick. If it comes out clean (maybe with a few melty chocolate crumbs), it’s done! If not, give it another 5 minutes.
- Let the bread cool in the pan for 10 minutes. I know it’s tempting to dig in right away, but this helps it set. Then, transfer it to a wire rack to cool completely—or slice it warm if you can’t resist. (I never can!)
Variations
Oh, the fun part—making this bread your own! Here are some of my favorite twists:
- Nutty delight: Fold in ½ cup chopped walnuts or pecans with the chocolate chips. The crunch is *chef’s kiss*.
- White chocolate swap: Not a dark chocolate fan? Use white chocolate chips instead—they pair beautifully with the pumpkin spice.
- Spice it up: Out of pumpkin pie spice? Use 1-½ teaspoons cinnamon + ½ teaspoon nutmeg + a pinch of cloves.
- Double chocolate: Replace ¼ cup flour with cocoa powder for a chocolatey upgrade. Yes, it’s as good as it sounds.
- Streusel topping: Mix 2 tablespoons flour, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and 1 tablespoon cold butter into crumbs. Sprinkle on top before baking for a crispy finish.
See? Endless possibilities—go wild!
Serving and Storage Tips
This Banana Chocolate Chip Pumpkin Bread is seriously versatile when it comes to serving. Warm slices straight from the oven are heavenly—the chocolate chips are all melty and gooey. But honestly, it’s just as good at room temperature, especially with a cup of coffee or tea. (Breakfast? Snack? Dessert? Yes to all!) If you’re storing leftovers, wrap the bread tightly in plastic wrap or pop it into an airtight container. It’ll stay fresh for up to 3 days at room temperature, or you can stash it in the fridge for up to a week. Want to warm it up? Just pop a slice in the microwave for 10–15 seconds—it’s like it’s fresh out of the oven all over again!
Helpful Notes
A few extra tips to make sure your Banana Chocolate Chip Pumpkin Bread turns out perfect every time:
- Banana ripeness is key: Those brown-speckled bananas aren't just for show—they're sweeter and mash easier than yellow ones. If your bananas aren't ripe enough, pop them in a paper bag overnight with an apple to speed things up!
- Pumpkin power: The pumpkin puree isn't just for flavor—it keeps this bread crazy moist. Don't skip it or substitute pumpkin pie filling (way too sweet!).
- Sugar swap: Want to cut back? You can reduce the brown sugar to ¾ cup—it'll still be plenty sweet thanks to the bananas.
- Altitude adjustment: Living up high? Reduce baking soda to ¾ teaspoon and add 2 extra tablespoons flour to prevent collapse.
- No eggs? Substitute each egg with ¼ cup unsweetened applesauce—works like a charm!
Little tweaks can make a big difference—have fun experimenting!
Frequently Asked Questions
- Can I use frozen bananas?
Absolutely! Thaw them completely first, drain any excess liquid, then mash as usual. They work just as well as fresh—just maybe a bit goopier.
- Can I make this gluten-free?
Yep! Swap the all-purpose flour for a 1:1 gluten-free blend. I like Bob’s Red Mill—it never lets me down.
- How do I store leftovers?
Wrap tightly or keep in an airtight container for 3 days at room temp, or up to a week in the fridge. Freeze slices for up to 3 months—just thaw and toast!
- My bread sunk in the middle. What happened?
Usually means underbaking or overmixing. Next time, test with a toothpick a few minutes earlier, and fold batter gently!
- Can I skip the chocolate chips?
Sure, but… why would you? Kidding! Add nuts or dried fruit instead, or enjoy the cozy pumpkin-banana flavor solo.
Final Thoughts
Listen, if there’s one recipe I’d beg you to try this season, it’s this Banana Chocolate Chip Pumpkin Bread. It’s *that* good—moist, flavorful, and packed with little chocolatey surprises in every bite. Plus, it’s so simple to whip up, you’ll wonder why you haven’t been making it every week. Whether you bake it for breakfast, snack time, or just because you deserve something sweet, this bread never disappoints. And hey, if you try it (or give it a fun twist!), tell me all about it! Nothing makes me happier than knowing someone else is out there enjoying this cozy, chocolate-studded slice of joy. Happy baking!
Print
Moist Banana Chocolate Chip Pumpkin Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and flavorful banana chocolate chip pumpkin bread that combines ripe bananas, pumpkin puree, and chocolate chips for a delicious treat.
Ingredients
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar (or coconut sugar)
- ⅓ cup vegetable oil
- 1 tablespoon vanilla extract
- 1-½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, mash bananas and mix with pumpkin puree.
- Add eggs, brown sugar, oil, and vanilla extract. Stir well.
- In another bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Stir in chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use ripe bananas for best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: banana bread, pumpkin bread, chocolate chip bread, easy dessert
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