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Moist Pumpkin Banana Bread with Chocolate Chips

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This Moist Pumpkin Banana Bread with Chocolate Chips combines the sweetness of ripe bananas with earthy, spiced pumpkin and semi-sweet chocolate chips for a tender, flavorful loaf that stays moist for days. Perfect for fall mornings, it’s a crowd-pleaser that freezes beautifully.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. 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 about 2 inches of overhang on the long sides.
  2. In a large bowl, mash 3 ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  3. To the mashed bananas, add 1 cup pumpkin puree, 2 large eggs, ⅓ cup vegetable oil, ½ cup granulated sugar, and ½ cup packed brown sugar. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together 1 ¾ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Add ¾ cup semi-sweet chocolate chips to the batter. Fold them in with 3-4 strokes. Reserve a handful of chips to sprinkle on top.
  7. Pour the batter into the prepared loaf pan. Spread it evenly into the corners. Tap the pan on the counter once or twice to release air bubbles. Sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool in the pan for 15 minutes. Then use the parchment overhang to lift the bread out and transfer to a wire rack. Let cool completely before slicing, about 1 hour.

Notes

For the most even bake, ensure pumpkin puree isn’t watery. Let batter rest in pan for 10 minutes before baking for a taller loaf. Day two is often the best for flavor. To freeze, wrap cooled loaf in plastic wrap, then foil, and place in a freezer bag for up to 3 months.

Nutrition

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

Find it online: https://junomeals.com/moist-pumpkin-banana-bread-with-chocolate-chips/