Ingredients
Scale
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar (or coconut sugar)
- â…“ cup vegetable oil
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips (plus extra for topping if desired)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Set aside.
- In a large bowl, whisk together mashed banana, pumpkin puree, eggs, brown sugar, oil, and vanilla until smooth.
- In a separate medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Fold the dry ingredients into the wet ingredients until just combined — do not overmix.
- Stir in the chocolate chips gently.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips if desired.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
- Storage: Store the cooled bread in an airtight container at room temperature for up to 4 days.
- Freezer Option: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
- Tips: For an extra fall touch, add chopped walnuts, pecans, or white chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian