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Pumpkin Chocolate Chip Banana Bread Recipe

Pumpkin Chocolate Chip Banana Bread

A moist 9 x 5-inch loaf combining pumpkin purée, very ripe banana, warm cinnamon, brown sugar, and semisweet chocolate chips. This easy quick bread yields about 10–12 slices.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 3/4 cup Packed light brown sugar
  • 2 Large eggs, lightly beaten
  • 1 cup Plain pumpkin purée
  • 1 cup Mashed very ripe banana
  • 1 teaspoon Vanilla extract
Mix-Ins
  • 1 cup Semisweet chocolate chips
Optional Additions
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving paper overhang on the sides.
  2. Whisk the flour, baking soda, cinnamon, salt, and optional nutmeg together in a medium bowl.
  3. In a large bowl, whisk the melted, slightly cooled butter and brown sugar. Add the eggs, pumpkin purée, mashed banana, and vanilla, then stir until evenly combined.
  4. Add the dry ingredients to the wet ingredients and fold gently just until no large streaks of flour remain. Avoid overmixing.
  5. Fold in about 3/4 cup of the chocolate chips and the optional nuts, if using. Transfer the batter to the prepared pan and scatter the remaining chocolate chips over the top.
  6. Bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover the loaf with foil during the last 15–20 minutes.
  7. Cool the bread in the pan for 10–15 minutes, then lift it out using the parchment paper. Cool completely on a wire rack before slicing.

Notes

Use plain canned pumpkin purée, not pumpkin pie filling. Weigh the pumpkin and mashed banana if possible because excess moisture can make the center gummy. Store tightly wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze individual slices for up to 3 months.