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This easy pumpkin banana bread recipe with chocolate chips has all the fall flavors you love. Soft, moist and delicious for a quick breakfast, snack or dessert!
Pumpkin banana bread is the quick bread recipe you choose when you can’t decide between making pumpkin bread or banana bread. Normally in fall, choosing pumpkin is a no brainer.
But, if you have some ripe bananas sitting on the counter, you feel guilty not using them. So, banana pumpkin bread is truly the best of both worlds!
Banana Bread with Pumpkin
- Pumpkin is so good with banana bread and adds a subtle flavor without being overpowering.
- The bread is super soft and extra moist thanks to the combination of pumpkin puree and ripe bananas.
- A blend of warming spices and chocolate morsels makes it perfect for fall!
Banana Pumpkin Bread Ingredients
Here are the basics. Full amounts are listed in the printable recipe card below.
- Pumpkin puree — pure pumpkin, not pumpkin pie filling
- Ripe bananas — make sure they have plenty of brown spots for maximum flavor
- Vanilla extract
- Eggs
- Vegetable oil — keeps the bread nice and soft
- All purpose flour
- White and brown sugar — for the perfect blend of sweetness
- Spices — ground cinnamon and pumpkin pie spice
- Baking powder and soda — to help the bread rise
- Salt
- Chocolate chips — I use a combination of regular semi-sweet chocolate chips and mini chocolate chips for a pretty presentation
How to Make Pumpkin Banana Bread
Preheat your oven to 350 degrees, and line a loaf pan with parchment paper. Whisk the eggs into a large bowl. Then, mix in the mashed bananas, pumpkin, oil and vanilla.
Stir in the sugars, pumpkin spice and cinnamon. Add the baking powder, baking soda, salt and about half of the flour.
Mix until combined, and stir in the remaining flour. Fold in 3/4 cup of the chocolate chips using a spatula. Scoop the batter into the loaf pan, and sprinkle the remaining chips plus 1/4 cup mini chocolate chips on top. Bake in a preheated oven for 65-75 minutes or until a toothpick comes out mostly clean — there may be some chocolate on it.
Allow the bread to cool down a little before removing from the pan and cool completely on a wire rack before slicing.
Tips for Banana Pumpkin Bread
To prevent the chocolate chips from falling off when you remove the loaf, I like to line the long side of my loaf pan with parchment paper and grease with nonstick cooking spray.
Do not over mix batter. Whisk gently by hand only, and stop when ingredients are just combined.
Cover the loaf with foil after 30 minutes of baking to prevent bread from turning too dark.
Allow bread to cool completely for best texture and flavor before eating. It’s even better the next day!
How to Store the Bread
Keep the bread in an airtight container with a paper towel under the loaf to absorb excess moisture. It keeps well for 3-4 days at room temperature. Use the leftover bread to make French toast! You can freeze banana pumpkin bread for up to 3 months if you want to make some ahead of time.
Frequently Asked Questions
Over mixing the batter causes more gluten to develop, which results in a dense loaf. Gently mixing the ingredients yields a softer, moister loaf.
Semi-sweet chocolate chips or dark chocolate chips work best as the flavors contrast nicely with the sweetness of the bananas.
Pumpkin Banana Bread with Chocolate Chips
Ingredients
- 2 large eggs
- 1 cup ripe mashed bananas about 2 medium bananas
- 1 cup pumpkin puree
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¼ cup brown sugar firmly packed
- 2½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup semi sweet chocolate chips divided
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350℉, and prepare a 10×5 loaf pan with butter or nonstick cooking spray and parchment paper
- Beat eggs in a large mixing bowl 2 large eggs
- Add in mashed bananas, pumpkin puree, oil and vanilla extract, and mix with a hand whisk or fork until fully combined 1 cup ripe mashed bananas 1 cup pumpkin puree â…“ cup vegetable oil 1 teaspoon vanilla extract
- Mix in granulated sugar, brown sugar, pumpkin pie spice and cinnamon ¾ cup granulated sugar ¼ cup brown sugar 2½ teaspoons pumpkin pie spice 1 teaspoon ground cinnamon
- Add in in the baking soda, baking powder, salt and about half of the flour, and mix until barely combined 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon sea salt
- Mix in the remaining half of flour until just combined. Do not over mix
- Gently fold in 3/4 cup semi sweet chocolate chips with a rubber spatula
- Pour batter in a prepared loaf pan, and top with remaining ¼ cup of chocolate chips and mini chocolate chips ¼ cup mini chocolate chips
- Bake for 65-75 minutes, covering loaf with foil after 30 minutes, or until a toothpick inserted comes out mostly clean, or internal temperature is 190℉
- Remove from oven, allow to cool slightly, and remove from loaf pan to finish cooling completely on a wire cooling rack
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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