Pumpkin Banana Bread with Chocolate Chips
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 even dessert!
Servings: 10
Cost: 10
Ingredients
- 2 large eggs
- 1 cup ripe mashed bananas about 2 medium bananas
- 1 cup pumpkin puree
- ⅓ 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 10x5 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 ⅓ 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
For the easiest removal, 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.
Nutrition
Calories: 353kcal | Carbohydrates: 62g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 248mg | Potassium: 369mg | Fiber: 4g | Sugar: 33g | Vitamin A: 3896IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg
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