Experience the perfect fall treat with Banana Chocolate Chip Pumpkin Bread, a moist, spiced loaf bursting with rich banana flavor, velvety pumpkin, and melty chocolate chips. Whether baking for a cozy breakfast, an afternoon snack, or a festive gathering, this recipe guarantees a delightful aroma, irresistible texture, and a sweet, comforting taste. Combining seasonal pumpkin with ripe bananas and chocolate chips creates a loaf that’s tender, slightly spiced, and utterly crave-worthy.
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Moist and tender: Ripe bananas and pumpkin puree create a soft, melt-in-your-mouth texture.
Flavor-packed: Pumpkin pie spice and chocolate chips deliver an irresistible balance of warm spice and sweetness.
Easy and quick: Minimal prep time, no fancy equipment needed—perfect for busy bakers.
Budget-friendly: Uses simple pantry staples you probably already have.
Versatile: Ideal for breakfast, dessert, or snacks.
Perfectly portioned: Easy to slice and share with friends or family.
Customizable: Add nuts, dried fruits, or different chocolate varieties for a personal touch.
Fall-inspired comfort: Invites seasonal aromas and festive vibes into your kitchen.
Ingredients
Use fresh, high-quality ingredients to enhance flavor and texture. Substitutions and tips are included for each ingredient:
2 medium ripe bananas, mashed (~3/4 cup) – bananas provide natural sweetness, moisture, and structure. Overripe bananas work best for maximum flavor.
1 cup pumpkin puree – adds moisture, subtle sweetness, and spiced aroma. Canned or homemade pumpkin works equally well.
2 large eggs – bind ingredients and provide lift.
1 cup light brown sugar (or coconut sugar) – adds sweetness and a slight caramel note.
1/3 cup vegetable oil – keeps the bread tender and moist. Olive or coconut oil can substitute.
1 tablespoon vanilla extract – enhances overall flavor.
1 1/2 cups all-purpose flour, spooned and leveled – structure of the loaf; gluten-free blends work as a substitute with minor texture adjustments.
1 teaspoon baking soda – ensures proper rise.
1 tablespoon pumpkin pie spice – provides classic fall flavor.
1/4 teaspoon salt – balances sweetness and enhances flavors.
1 cup semisweet chocolate chips – adds pockets of melted chocolate; dark or milk chocolate can be used.
Optional: Sprinkle extra chocolate chips or crushed walnuts on top before baking.
How to Make Banana Chocolate Chip Pumpkin Bread
Preheat and Prepare Pan
Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper, letting it hang over the edges for easy removal.
Mix Wet Ingredients
In a large bowl, whisk together mashed bananas, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until smooth.
Ensure no large lumps remain for a uniform texture.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
Gradually fold the dry mixture into the wet ingredients until just combined. Overmixing can make the bread dense.
Add Chocolate Chips
Fold in the semisweet chocolate chips gently.
Optionally, sprinkle a few extra chocolate chips on top for visual appeal.
Bake the Bread
Scrape the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool completely in the pan before removing and slicing.
Pro Tips for Perfect Banana Chocolate Chip Pumpkin Bread
H3: How do you make the bread extra moist?
Use overripe bananas and fresh pumpkin puree. Do not overbake; check doneness 5 minutes before the recommended time.
H3: Can I substitute chocolate chips with something else?
Absolutely! Chopped nuts, white chocolate, or dried cranberries work beautifully while maintaining the moist texture.
H3: How do I avoid a dense loaf?
Avoid overmixing the batter once flour is added. Gentle folding ensures lightness.
H3: Can I make this gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend. Adjust baking time slightly.
Best Ways to Serve Banana Chocolate Chip Pumpkin Bread
Breakfast: Toast slices lightly and serve with butter or cream cheese.
Snack: Pair with a warm cup of coffee or chai latte.
Dessert: Add a scoop of vanilla ice cream and drizzle with chocolate sauce.
Gift: Wrap slices in parchment and tie with a ribbon for a thoughtful homemade gift.
Nutrition Information (per slice, 12 slices)
Calories: 210 kcal
Fat: 9 g
Saturated Fat: 2 g
Carbohydrates: 30 g
Sugars: 15 g
Protein: 4 g
Fiber: 2 g
Vitamin A: 30% DV
Iron: 6% DV
Note: Values are approximate and depend on ingredient brands and portion sizes.
Storage & Leftovers
Room temperature: Wrap in plastic or foil for up to 3 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Slice and wrap in parchment paper, then foil. Freeze up to 3 months. Thaw overnight in the fridge or gently warm slices in the oven.
FAQs
Can I make mini muffins instead of a loaf?
Yes! Use a muffin tin, fill cups 2/3 full, and bake 20–25 minutes at 350°F (175°C).
How do I keep chocolate chips from sinking?
Toss them lightly in flour before folding into the batter.
Can I make this dairy-free?
Yes. Use coconut oil or vegetable oil, and ensure chocolate chips are dairy-free.
What makes banana pumpkin bread so flavorful?
Ripe bananas provide natural sweetness and moisture, pumpkin adds subtle earthiness, and pumpkin pie spice complements the chocolate perfectly.
Variations
Vegan: Replace eggs with flax eggs and use coconut oil.
Spiced: Increase pumpkin pie spice for a more aromatic loaf.
Nutty: Add walnuts, pecans, or almonds for crunch.
Chocolate Lovers: Double the chocolate chips or swirl in chocolate ganache before baking.
Breakfast Loaf: Mix in rolled oats for extra fiber and heartiness.
Conclusion
Baking Banana Chocolate Chip Pumpkin Bread is not just about creating a delicious loaf—it’s about bringing warmth, aroma, and joy into your home. Every slice offers the perfect balance of banana sweetness, pumpkin richness, and chocolate indulgence. Make it your next cozy breakfast, festive snack, or thoughtful homemade gift.