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Moist Chocolate Chip Pumpkin Banana Bread (Easy Recipe)

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This moist and flavorful pumpkin banana bread is loaded with chocolate chips and perfect for fall mornings, snacks, or dessert. It’s a simple, foolproof recipe that combines the best of pumpkin and banana bread in one delicious loaf.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, letting it hang over the long sides by about two inches. Lightly grease the exposed ends with butter or non-stick spray.
  2. In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Measure exactly 1 cup and set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until evenly distributed (about 20 seconds).
  4. In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla, pumpkin puree, and mashed bananas until smooth and slightly glossy.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently, scraping from the bottom and turning the mixture over itself. Stop as soon as you no longer see dry flour—a few streaks are okay. Do not overmix.
  6. Add the chocolate chips and fold them in with just a few strokes. Reserve about 2 tablespoons to sprinkle on top of the batter after it goes in the pan.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips over the top.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread rest in the pan on a cooling rack for 15 minutes. Then lift it out using the parchment overhang and let it cool completely on the rack before slicing.

Notes

Do not overmix the batter to avoid tough bread. Use room temperature eggs to prevent the melted butter from seizing. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free option, substitute butter with melted coconut oil or plant-based butter and use dairy-free chocolate chips.

Nutrition

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

Find it online: https://cookdella.com/moist-chocolate-chip-pumpkin-banana-bread-easy-recipe/