This Pumpkin Banana Chocolate Chip Bread is a cozy treat that combines sweet bananas, autumn-inspired pumpkin, and melty chocolate chips. It’s super moist and delicious!
Honestly, it makes my kitchen smell like a fall festival! I love to enjoy a slice with my coffee in the morning—it’s like dessert for breakfast, but we keep it totally acceptable! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, or make your own by roasting and blending fresh pumpkin. It’s great for both flavor and moisture!
Bananas: Choose very ripe bananas—they’re sweeter and mash more easily. If you’re short on bananas, 1/2 cup of unsweetened applesauce can work too.
Vegetable Oil: While vegetable oil gives a nice texture, melted coconut oil adds a hint of flavor. You can also use melted butter for a richer taste.
Brown Sugar: Dark brown sugar gives a deeper flavor. If you only have light brown, that works fine as well. You can substitute with coconut sugar for a healthier option.
Spices: Cinnamon and nutmeg are classic; feel free to add more spices like ginger for extra warmth. If you’re out of nutmeg, just skip it or use pumpkin pie spice mix!
What’s the Best Way to Mix This Bread?
When combining the wet and dry ingredients, it’s essential to mix gently. Overmixing can make the bread dense rather than fluffy.
- Start by whisking your wet ingredients until well combined.
- Sift your dry ingredients separately to incorporate air.
- Pour the dry ingredients into the wet mix and fold using a spatula. You want to see a few flour streaks left; it will finish mixing as it bakes!
This method helps keep your bread airy and light, resulting in a delightful texture. Happy baking!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or homemade)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar
- 2 large eggs
- 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
- 1/4 teaspoon ground cloves or allspice (optional)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prep and 60-70 minutes to bake. After that, give it a little time to cool down. So, in total, you could be enjoying your Pumpkin Banana Chocolate Chip Bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5 inch loaf pan or use parchment paper to line it. This ensures your bread won’t stick when it’s done baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, mashed bananas, oil, brown sugar, eggs, and vanilla extract. Mix it all until it’s smooth and well combined. This is the heart of your moist bread!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and any optional spices like cloves or allspice. This helps to break up any lumps and mix the dry ingredients evenly.
4. Mix Wet and Dry Together:
Gently fold the dry ingredients into the wet mixture. Stir just until everything is combined—be careful not to overmix! It’s okay if there are a few small flour streaks; they’ll incorporate as it bakes.
5. Add the Chocolate Chips:
Now, fold in the 1 cup of chocolate chips evenly into the batter. Chocolate makes everything better, right?
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula and sprinkle a few extra chocolate chips on top to make it look extra tasty!
7. Bake Time:
Pop the loaf into your preheated oven and bake for 60-70 minutes. Keep an eye on it, and check if it’s ready by inserting a toothpick in the center. If it comes out clean or with just a few moist crumbs, it’s done!
8. Cooling Off:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before you slice it.
9. Serve and Enjoy:
Your Pumpkin Banana Chocolate Chip Bread is ready to be enjoyed! Serve it plain, or add a smear of butter or cream cheese. Perfect for breakfast or an afternoon snack!
And don’t forget—this bread keeps well at room temperature for up to 3 days, or in the refrigerator for a week. You can also freeze it for longer storage—just slice it up and wrap it tightly. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, simply roast a small pumpkin or sugar pumpkin until tender, then scoop out the flesh and puree it until smooth. It may require a bit more effort, but it gives a wonderful flavor!
What’s the Best Way to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well! Just slice it beforehand and wrap it tightly in plastic wrap before placing it in a freezer bag.
Can I Replace the Chocolate Chips?
Yes! Feel free to swap chocolate chips with nuts like walnuts or pecans for a crunchier texture. You can also use white chocolate chips or even dried fruit like cranberries for a different flavor twist.
How Can I Make This Recipe Vegan?
You can easily make this bread vegan by substituting eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg), and using a vegetable-based oil. Make sure to use dairy-free chocolate chips as well!
