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Best Chocolate Chip Pumpkin Banana Bread

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A moist and flavorful quick bread combining pumpkin, banana, and chocolate chips. Perfect for fall gatherings, this forgiving recipe turns a happy accident into a crowd-pleasing treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated or pre-ground)
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 cup semi-sweet chocolate chips (reserve ¼ cup for topping)
  • Optional: ¼ cup dark chocolate chunks

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides for easy removal.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt for about 20 seconds.
  3. In a medium bowl, whisk together pumpkin puree, mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until just combined—a few lumps are fine. Do not overmix.
  5. Gently fold in ¾ cup of the chocolate chips. Reserve the remaining ¼ cup for topping.
  6. Pour batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  7. Bake on the middle rack for 55-65 minutes. At 50 minutes, start checking for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 15 minutes, then lift out using the parchment handles and transfer to a cooling rack. Cool completely (about 2 hours) before slicing.

Notes

For best flavor, make the bread a day ahead—the flavors meld overnight. Do not refrigerate; store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://dinadishes.com/best-chocolate-chip-pumpkin-banana-bread-recipe/