Dessert

Banana Chocolate Chip Pumpkin Bread Recipe

ByLily Monroe November 26, 2025November 26, 2025

Introduction

This Banana Chocolate Chip Pumpkin Bread is a delightful fusion of pumpkin and banana breads, bursting with warm fall spices and studded with gooey chocolate chips. Soft, flavorful, and perfect for cozy mornings or afternoon treats, this loaf is sure to become a seasonal favorite.

The image shows a thick loaf of chocolate chip pumpkin bread placed on white parchment paper over a light wooden board, set on a white marbled surface. The bread has two visible layers: a golden-brown pumpkin bread base swirled with rich, dark chocolate chunks inside, giving a marbled effect, and the top layer is slightly darker with scattered melted chocolate chips adding a textured look. There is a sliced piece laid in front of the loaf, clearly showing the soft, moist inside with chocolate dispersed throughout. The background is softly blurred, featuring a white plate with more bread and white cups, keeping the focus on the loaf. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 very ripe bananas, mashed
1 cup pumpkin puree
2 large eggs
3/4 cup coconut sugar or light brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
Step 2: In a large bowl, combine the mashed bananas, pumpkin puree, eggs, coconut sugar (or brown sugar), vegetable oil, and vanilla extract. Mix well until smooth.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
Step 4: Gradually fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Step 5: Fold in all the chocolate chips evenly.
Step 6: Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For extra flavor, toast the chocolate chips lightly before folding them into the batter.
You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer.
Using very ripe bananas enhances the sweetness and moisture of the bread.
Add a handful of chopped nuts like walnuts or pecans for added texture.

Storage

Store this pumpkin bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly and freeze for up to 2 months. To enjoy, thaw at room temperature and warm slightly if desired.

How to Serve

A thick slice of moist pumpkin bread with dark swirls of melted chocolate spread throughout the orange-brown crumb, topped generously with small chocolate chips, sits on white parchment paper on a white marbled surface. The slice shows a dense yet soft texture with a slightly cracked top crust covered in scattered chocolate chips. In the background, there is a blurred white plate holding another slice and two stacked white mugs with curved handles, adding a cozy setting to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe and is a convenient option when fresh pumpkin is not available.

Can I make this bread vegan?

To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil. Ensure your chocolate chips are dairy-free as well.