Banana Chocolate Chip Pumpkin Bread

Few things feel as comforting as the smell of freshly baked bread wafting through the kitchen on a cool autumn day. This Banana Chocolate Chip Pumpkin Bread brings together two of the most beloved quick breads — banana and pumpkin — and elevates them with a generous dose of chocolate. The result? A moist, tender, and perfectly spiced loaf that captures everything we love about fall in a single slice.

Each bite delivers a heavenly mix of ripe banana sweetness, pumpkin richness, warm pumpkin spice, and melty semisweet chocolate chips. Whether you’re a pumpkin bread enthusiast, a banana bread loyalist, or a chocolate devotee, this recipe has something for everyone. It’s quick, easy, and guaranteed to fill your home with that irresistible bakery aroma.

This loaf isn’t just delicious — it’s also the kind of recipe that invites connection. Bake it for brunch with friends, a cozy family breakfast, or as a thoughtful homemade gift during the holidays. However you serve it, one thing’s certain: everyone will ask for seconds.

Why You’ll Love This Recipe

• Perfectly moist and tender: Bananas and pumpkin together create the dreamiest texture — never dry or crumbly.
• Rich chocolate flavor: Semisweet chocolate chips make each bite indulgent without overpowering the pumpkin spice notes.
• One-bowl simplicity: You’ll only need two mixing bowls and a whisk — no stand mixer required.
• Cozy fall flavors: Pumpkin pie spice, brown sugar, and vanilla create the quintessential autumn aroma.
• Freezer-friendly: Make it ahead and freeze for a quick breakfast or snack any time of year.
• Family-approved: A sweet treat that’s wholesome enough for breakfast yet decadent enough for dessert.

Ingredients Breakdown

Below is the full list of ingredients for one 9×5-inch loaf (about 12 slices). Every component works together to create the perfect balance of sweetness, moisture, and flavor.

Wet Ingredients

• 2 medium ripe bananas, mashed (about ¾ cup)
  The bananas should be very ripe — speckled or almost black — for maximum sweetness and moisture.
• 1 cup pumpkin puree
  Use pure pumpkin puree (not pumpkin pie filling) to keep the flavor natural and rich.
• 2 large eggs
  Bind the ingredients and add structure to the loaf.
• 1 cup light brown sugar (or coconut sugar)
  Adds caramel-like depth while keeping the bread moist. Coconut sugar is a great unrefined alternative.
• ⅓ cup vegetable oil
  Keeps the bread soft and tender. You can use melted coconut oil or canola oil instead.
• 1 tablespoon vanilla extract
  Enhances the sweetness and complements the pumpkin spice flavor.

Dry Ingredients

• 1½ cups all-purpose flour, spooned and leveled
  Provides the perfect structure for the loaf. Be sure to measure accurately by spooning into the cup and leveling with a knife.
• 1 teaspoon baking soda
  Acts as the leavening agent to help the bread rise beautifully.
• 1 tablespoon pumpkin pie spice
  The classic mix of cinnamon, nutmeg, cloves, and allspice gives the bread that cozy, unmistakable fall warmth.
• ¼ teaspoon salt
  Balances the sweetness and enhances flavor depth.

Mix-Ins

• 1 cup semisweet chocolate chips
  Folded into the batter for pockets of gooey, melted chocolate in every bite.

(Optional: Sprinkle a few extra chocolate chips on top before baking for a bakery-style finish.)

Tools & Equipment Needed

You don’t need special tools for this recipe — just a few kitchen essentials:

• Measuring cups and spoons
• Large mixing bowl
• Medium mixing bowl
• Whisk and rubber spatula
• 9×5-inch loaf pan
• Parchment paper (for easy removal)
• Cooling rack
• Toothpick or cake tester

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting the paper hang slightly over the sides for easy lifting later. Set the pan aside.

Step 2: Mash the Bananas

In a large mixing bowl, mash 2 medium ripe bananas until smooth. A few small lumps are fine — they add texture and flavor to the bread.

Step 3: Add the Pumpkin and Wet Ingredients

To the mashed bananas, add:

• 1 cup pumpkin puree
• 2 large eggs
• 1 cup light brown sugar (or coconut sugar)
• ⅓ cup vegetable oil
• 1 tablespoon vanilla extract

Whisk everything together until the mixture is smooth and evenly combined. This forms the flavorful, moist base of your pumpkin banana bread.

Step 4: Combine the Dry Ingredients

In a separate medium bowl, whisk together:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt

Mix well to ensure the baking soda and spices are evenly distributed throughout the flour.

Step 5: Combine Wet and Dry Mixtures

Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Stir until just combined — be careful not to overmix, as this can make the bread dense.

The batter should be thick but pourable.

Step 6: Add the Chocolate Chips

Fold in 1 cup semisweet chocolate chips until evenly distributed.

For an extra touch, reserve a small handful to sprinkle on top before baking — it gives the loaf a beautiful, chocolate-studded crust.

Step 7: Fill the Loaf Pan

Scrape the batter into the prepared pan and use a spatula to smooth the top. If desired, sprinkle additional chocolate chips over the surface.

Step 8: Bake

Bake the bread at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

If you notice the top browning too quickly, loosely tent the pan with foil for the last 10–15 minutes of baking.

Step 9: Cool and Slice

Allow the bread to cool in the pan on a wire rack for 15 minutes, then use the parchment paper overhang to lift it out. Let it cool completely before slicing to ensure clean, tender slices.

Once cooled, slice into 12 even pieces and enjoy your perfect fall loaf.

Tips & Variations

• Make it dairy-free: Use dairy-free chocolate chips and a neutral oil like avocado or coconut oil.
• Add crunch: Stir in ½ cup chopped walnuts or pecans for texture.
• Extra spice: Add a pinch of ground ginger or cardamom for deeper warmth.
• Healthier version: Substitute half the all-purpose flour with whole wheat flour and use coconut sugar instead of brown sugar.
• Mini loaves: Divide the batter between two 8×4-inch pans and bake for 35–40 minutes.
• Banana forward flavor: Add an extra ½ banana for a stronger banana taste.

Flavor Profile

This banana chocolate chip pumpkin bread is rich, moist, and wonderfully aromatic. You’ll taste:

• The sweetness of ripe bananas,
• The earthy warmth of pumpkin,
• The comforting spice of cinnamon, nutmeg, and cloves,
• And the indulgence of melted chocolate in every slice.

The texture is soft and tender — dense enough to feel hearty, yet fluffy and light with each bite.

Nutritional Overview (Per Slice)

Nutrient	Amount
Calories	241 kcal
Carbohydrates	38.6 g
Protein	2.6 g
Fat	9.5 g
Saturated Fat	3.6 g
Polyunsaturated Fat	5.9 g
Cholesterol	23 mg
Sodium	128 mg
Fiber	2.8 g
Sugar	22.4 g

This loaf is a cozy balance of sweetness, fiber, and energy — perfect for breakfast, snacks, or dessert.

Make-Ahead & Meal Prep Tips

• Make-Ahead Batter: The batter can be mixed up to 12 hours in advance and stored (covered) in the refrigerator. Stir gently before baking.
• Storage: Store cooled bread in an airtight container at room temperature for up to 4 days.
• Refrigeration: If you prefer it chilled, refrigerate for up to 1 week — it actually tastes even richer the next day.
• Freezing: Wrap slices individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight or warm gently in the microwave for 15–20 seconds.

FAQs

1. Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. You may want to strain it in cheesecloth if it’s very soft.

2. Can I substitute the oil?
Absolutely. Melted butter, coconut oil, or even unsweetened applesauce work as replacements for vegetable oil.

3. My bread sank in the middle — what happened?
This often happens if the loaf is underbaked or if too much moisture was added. Make sure to measure your pumpkin and banana accurately and bake until fully set.

4. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture will remain beautifully soft.

5. How do I make it less sweet?
Reduce the sugar to ¾ cup or use unsweetened chocolate chips. The bread will still be flavorful thanks to the banana and pumpkin.

6. Can I add other mix-ins?
Yes! Try dried cranberries, chopped nuts, or white chocolate chips for a fun twist.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	10 minutes
Bake Time	55–60 minutes
Cooling Time	15 minutes
Total Time	1 hour 10 minutes

Serving Suggestions

This bread is delicious served:

• Warm with a pat of butter or cream cheese.
• Alongside coffee or hot cocoa for a cozy breakfast.
• Topped with a drizzle of melted chocolate for dessert.
• Sliced into thick pieces and toasted lightly for a crisp-edged treat.

For brunch, pair it with yogurt and fresh fruit — the flavors complement each other beautifully.

Recipe Variations

• Banana Nut Pumpkin Bread: Add ½ cup chopped pecans or walnuts.
• Double Chocolate Pumpkin Bread: Stir in 2 tablespoons of cocoa powder with the dry ingredients.
• Pumpkin Swirl Banana Bread: Reserve ½ cup of batter, mix with extra pumpkin puree, and swirl into the top before baking.
• Pumpkin Chocolate Chip Muffins: Scoop batter into a muffin tin and bake for 18–22 minutes.

Ingredient Spotlight: Pumpkin

Pumpkin isn’t just a fall favorite — it’s a powerhouse ingredient. It’s naturally low in calories and high in vitamins A and C, potassium, and antioxidants.

When choosing canned pumpkin, always check the label for 100% pure pumpkin puree. Avoid “pumpkin pie filling,” which contains added sugar and spices.

Storage tip: Transfer any leftover pumpkin puree into an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Pro Cooking Tips

• Don’t overmix the batter — it can lead to a tough loaf. Stir just until you no longer see dry flour.
• Use overripe bananas — the darker, the better for sweetness and flavor.
• Line your loaf pan with parchment paper for easy removal and neat edges.
• Cool completely before slicing — cutting too early can make the bread crumbly.
• Add chocolate chips on top before baking for a bakery-style presentation.

Storage & Freezing Guide

To store:
Once fully cooled, keep the loaf in an airtight container at room temperature for up to 4 days.

To freeze:
Wrap the entire loaf or individual slices tightly in plastic wrap and then foil. Store in a freezer bag for up to 2 months.

To reheat:
Warm a slice in the microwave for 15–20 seconds or toast it lightly for a crisp texture.

Avoid refreezing once thawed.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount	Daily Value (%)
Calories	241 kcal	12%
Protein	2.6 g	5%
Carbohydrates	38.6 g	13%
Fat	9.5 g	14%
Saturated Fat	3.6 g	18%
Fiber	2.8 g	11%
Sugar	22.4 g	—
Sodium	128 mg	6%
Vitamin A	—	—
Calcium	—	—
Iron	—	—

Expanded Conclusion

This Banana Chocolate Chip Pumpkin Bread is the ultimate fusion of comfort and indulgence — soft, aromatic, and rich with flavor in every slice. The combination of ripe bananas, pumpkin puree, warm spices, and gooey chocolate makes it the perfect all-season loaf, though it feels especially right when leaves begin to fall.

It’s easy to make, even easier to love, and endlessly versatile. Enjoy it fresh from the oven, gift it to friends, or freeze a few slices for quick breakfasts on busy mornings.

Once you try this recipe, you’ll understand why it’s destined to become a fall favorite — and likely a year-round staple in your baking rotation.

So preheat your oven, grab those overripe bananas, and get ready to bake the most deliciously cozy loaf you’ve ever tasted.

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