Go Back
- 1 cup ripe bananas, mashed (about 2-3 bananas) - 1 cup canned pumpkin puree - 1/2 cup melted coconut oil (or vegetable oil) - 1/2 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup chocolate chips (semi-sweet or dark) - Optional: 1/2 cup walnuts or pecans, chopped You can switch out some ingredients if needed. Use applesauce for oil. It keeps the bread moist. Honey or maple syrup can replace brown sugar. This will add a nice flavor. Use almond flour to make it gluten-free. Just remember to adjust the amount. If you need a vegan option, try flax eggs instead of real eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Choose ripe bananas that are yellow with some brown spots. This shows they are sweet and ready to mash. For pumpkin puree, look for cans that say 100% pumpkin. Avoid pumpkin pie filling, as it has added sugar and spices. When selecting chocolate chips, opt for high-quality semi-sweet or dark chocolate. They melt well and add rich flavor. If using nuts, pick fresh walnuts or pecans. They should smell nutty and taste fresh. Always check the expiration dates on your ingredients for the best results. 1. First, preheat your oven to 350°F (175°C). This helps the bread rise well. 2. Grease a 9x5 inch loaf pan or use parchment paper. This makes it easy to remove the bread later. 3. In a large bowl, mash the ripe bananas until smooth. You need about 2-3 bananas. 4. Add 1 cup of canned pumpkin puree to the mashed bananas. Mix them well together. 5. Pour in 1/2 cup of melted coconut oil. You can also use vegetable oil if you prefer. 6. Add 1/2 cup brown sugar and 1/2 cup granulated sugar. Stir until the mixture is smooth. 7. Beat in 2 large eggs, one at a time. Then add 1 teaspoon of vanilla extract and mix well. 8. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. 9. Slowly fold the dry ingredients into the wet mixture with a spatula. Be gentle and do not overmix. 10. Finally, fold in 1/2 cup of chocolate chips. You can also add 1/2 cup of chopped nuts if you like. 11. Pour the batter into your prepared loaf pan. Spread it evenly across the pan. 12. Bake for 55-65 minutes. To test if it’s done, insert a toothpick in the center. It should come out clean. 13. Once baked, let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely before slicing. Before you start, gather your tools. You will need: - A large mixing bowl - A whisk - A spatula or wooden spoon - A measuring cup and spoons - A 9x5 inch loaf pan Make sure your oven is clean. A clean oven helps the bread bake evenly. - Use ripe bananas for a sweeter flavor. - Make sure your oven is fully preheated. This helps the bread rise. - Don’t overmix the batter. It should be just combined for the best texture. - If you want a crunchy top, sprinkle some sugar on top before baking. When making banana chocolate chip pumpkin bread, you want to be careful. Here are some tips: - Don’t overmix the batter. This makes the bread dense. Mix until just combined. - Use ripe bananas. They add more flavor and sweetness. Look for brown spots. - Check the oven temperature with a thermometer. An oven that is too hot can burn the bread. - Test for doneness with a toothpick. It should come out clean. Moisture is key for great bread. Here are my tips: - Use ripe bananas and canned pumpkin. They both add moisture. - Add coconut oil for fat. It keeps the bread soft and tender. - Do not skip the eggs. They help bind the mixture and add moisture. - Consider adding nuts. Walnuts or pecans add texture and flavor. I love serving this bread warm. Here are some ideas: - Spread butter or cream cheese on warm slices. - Top with a sprinkle of cocoa powder for a nice touch. - Pair with coffee or tea for a perfect snack. - Slice it thick and serve at brunch to wow your guests. {{image_2}} You can make this bread gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well in baking. Just check the package for best results. You can add nuts or dried fruit for more flavor. Chopped walnuts or pecans mix well with the chocolate. Dried cranberries or raisins also add a sweet touch. Just fold them into the batter gently. This way, they spread evenly. Get creative with spices and extracts. You can add ginger or cloves for a warm taste. A splash of almond extract adds depth, too. Experiment with what you like best! These variations can make each loaf special. To keep your banana chocolate chip pumpkin bread fresh, store it properly. First, let the bread cool completely. Wrap it tightly in plastic wrap or foil. This will keep moisture in and air out. Store it at room temperature for up to three days. If you want to keep it longer, place it in the fridge. Just remember, the cold can dry it out a bit. Freezing is a great way to save your bread for later. To freeze, slice the bread first. This way, you can grab a slice whenever you want. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Be sure to remove as much air as possible. The bread can last up to three months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight. Reheating your bread is easy. If you want to warm it up, preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 minutes or until warm. You could also use a microwave. Just heat each slice for 10-15 seconds. Don’t forget to check if it’s warm enough. Enjoy your warm, tasty treat! Yes, you can use frozen bananas. Just thaw them first. Once thawed, mash them well. This will keep your bread moist and add great flavor. To make this recipe dairy-free, use coconut oil instead of butter. You can also swap regular chocolate chips for dairy-free ones. This way, you still enjoy the rich taste without dairy. If you need an egg substitute, use one of these options: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for a few minutes) Each will help bind your bread while keeping it moist. In this post, we covered the key ingredients for your banana chocolate chip pumpkin bread. You learned about ingredient swaps and tips for picking fresh items. We shared step-by-step baking instructions and ways to avoid common mistakes. You also discovered variations, storage tips, and answers to common questions. With these insights, you can bake delicious bread with confidence. Enjoy experimenting and sharing your tasty creations!

Banana Chocolate Chip Pumpkin Bread

Indulge in the deliciously moist Banana Chocolate Chip Pumpkin Bread that combines the rich flavors of ripe bananas and pumpkin puree with sweet chocolate chips! Perfect for breakfast or a cozy afternoon snack, this easy recipe takes just 15 minutes of prep. Click through to discover step-by-step instructions and tips for serving this delightful loaf warm and fresh from the oven. Don't miss out on this tasty treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup ripe bananas, mashed (about 2-3 bananas)

1 cup canned pumpkin puree

1/2 cup melted coconut oil (or vegetable oil)

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chocolate chips (semi-sweet or dark)

Optional: 1/2 cup walnuts or pecans, chopped

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easier removal.

    In a large mixing bowl, combine the mashed bananas and pumpkin puree until smooth.

      Add the melted coconut oil to the banana and pumpkin mixture, followed by the brown sugar and granulated sugar. Mix until well combined.

        Beat in the eggs one at a time, followed by the vanilla extract, making sure the mixture is fully blended.

          In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

            Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing until just combined. Do not overmix.

              Gently fold in the chocolate chips and optional chopped nuts, distributing them evenly throughout the batter.

                Pour the batter into the prepared loaf pan, spreading it out evenly.

                  Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

                    Once baked, remove from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                        - Presentation Tips: Serve warm with a pat of butter on top or cream cheese spread. Slice and arrange on a wooden board with a sprinkle of cocoa powder for added appeal.