Chocolate Chip Pumpkin Banana Bread
Chocolate Chip Pumpkin Banana Bread is a decadent and moist treat that captures the flavors of fall, especially when it’s pumpkin season. This quick bread will satisfy your cravings with its rich pumpkin spice, sweet banana flavor, and delightful chocolate chip surprise.
My family loves pumpkin. This chocolate chip pumpkin banana bread was inspired by the chocolate chip pumpkin bread my kids made as a school project in second grade. One day, I had an over-ripe banana sitting on my counter, so I mashed it and put it in. The recipes are slightly different but equally delicious.
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Why You’ll Love This Recipe
If you’re making this recipe, maybe it’s Fall, and that’s one good reason! Hopefully, temperatures are dropping and leaves are changing.
- Moist with delicious pumpkin and banana flavors.
- Chocolate chips in every bite.
- It’s an easy dessert or snack. Perfect for a lunch box treat too.
- A great way to use up that last banana on the counter.
- Delicious with hot chocolate, flavored hot chocolate, coffee, or tea. If iced coffee is your jam, try this iced vanilla coffee.
- Freezer-friendly – this recipe makes two loaves, so you can share one or freeze it.
- Family-friendly, everyone will love this delicious flavor combination.
What do I need to make Chocolate Chip Pumpkin Banana Bread?
With just a few staple ingredients, you’ll have your home smelling like fall and this quick bread to enjoy as a snack.
- All-purpose flour
- Baking Soda
- Salt
- Baking Powder
- Cinnamon
- Ginger
- Cloves
- Nutmeg
- Brown Sugar
- Sugar
- Vegetable Oil
- Large Eggs
- Canned Pumpkin Puree – not pumpkin pie filling
- Mashed Banana
- Milk Chocolate Chips
Tips and Suggestions for making banana pumpkin chocolate chip bread
Use overripe bananas with brown spots. They will make the bread moist and bring a natural sweetness.
Don’t overmix the batter. Mix until just combined, and the dry ingredients are incorporated with the wet ingredients. This will result in a soft and tender quick bread.
Check for doneness with a toothpick or wooden skewer. There should be moist crumbs, not wet batter, on the tester.
Sprinkle a few extra chocolate chips on top. They make it look more bakery-style.
This quick bread is very soft and tender. Let the bread cool completely on a wire rack before slicing.
How do you serve pumpkin banana bread?
There’s nothing better than a warm slice of this sweet bread slathered with a bit of butter. For a real pumpkin treat, try whipped pumpkin honey butter.
Serve chocolate chip pumpkin banana bread as part of a holiday brunch table, breakfast, or as a dessert.
It’s also the perfect item for a fall bake sale. Sell it by the loaf or by the slice.
How do you store pumpkin chocolate chip banana bread?
Wrap the cooled quick bread in aluminum foil or place slices in an airtight container and keep on the counter at room temperature for up to four days.
More Pumpkin Recipes
Many of the pumpkin recipes on the site come from my Mom’s recipe box, including old-fashioned soft pumpkin cookies and bakery-style pumpkin spice muffins with streusel topping are two of her favorites. Other family favorites include praline pumpkin spice mini muffins and chocolate truffle pumpkin pound cake.
Can you freeze pumpkin banana bread?
Yes! Allow the bread to cool completely, then wrap it in plastic wrap and aluminum foil, and store it in a freezer-safe bag. Freeze for no longer than 2 months.
Can I omit the chocolate chips?
Yes! Or swap them out for dark or semi-sweet chocolate chips, walnuts, or pecans.
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Chocolate Chip Pumpkin Banana Bread
Equipment
- Loaf Pan
- Mixing Bowls
Ingredients
- 3 cups Flour
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 ½ teaspoons Cinnamon
- ¾ teaspoon Ginger
- ½ teaspoon Cloves
- ¼ teaspoon Freshly Grated Nutmeg
- 1 cup Sugar
- ½ cup Light Brown Sugar
- ⅔ cup Vegetable Oil
- 3 large Eggs
- 1 cup Pumpkin Puree, canned
- 1 cup Mashed Ripe Banana
- 1 cup Milk Chocolate Chips
Instructions
- Preheat oven to 350℉. Grease 2 loaf pans (9x5x2) with a baking spray with flour. I use Pam for Baking or Baker's Joy.
- In a large bowl combine the flour, baking soda, salt, baking powder and spices. Whisk to combine.3 cups Flour, 2 teaspoons Baking Soda, ½ teaspoon Salt, ½ teaspoon Baking Powder, 1 ½ teaspoons Cinnamon, ¾ teaspoon Ginger, ½ teaspoon Cloves, ¼ teaspoon Freshly Grated Nutmeg
- In a separate bowl, beat both sugars, the oil, and eggs until combined. Add the pumpkin and mashed banana, mixing well. Stir in the flour mixture and fold in the chocolate chips.
