Description

This moist chocolate chip pumpkin banana bread combines ripe bananas and pumpkin puree for an incredibly tender loaf with melty chocolate chips in every bite. It’s the perfect fall bake that uses simple pantry ingredients and fills your kitchen with cozy autumn aromas.

Ingredients

Scale

3 medium ripe bananas, mashed
1 cup pumpkin puree (not pumpkin pie filling)
1 ¾ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar, packed
⅓ cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¾ cup semi-sweet chocolate chips, plus extra for topping

Instructions

Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine.
To the mashed bananas, add the pumpkin puree, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until smooth and well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger.
Pour the dry ingredients into the wet ingredients. Use a rubber spatula or wooden spoon to fold together gently until just combined. Do not overmix.
Fold in ¾ cup of semi-sweet chocolate chips with just a few strokes. Reserve about 2 tablespoons for sprinkling on top.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely.
Wait until completely cool before slicing. Enjoy!

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best texture. Let the bread cool completely before slicing for clean pieces. The bread tastes even better the next day as flavors meld. For muffins, bake at 350°F for 18-22 minutes.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28
Sodium: 280
Fat: 12
Saturated Fat: 7
Carbohydrates: 47
Fiber: 3
Protein: 5

Keywords: pumpkin banana bread, chocolate chip banana bread, moist banana bread, fall baking, quick bread, pumpkin bread