Banana Chocolate Chip Pumpkin Bread Recipe
This Banana Chocolate Chip Pumpkin Bread is a comforting blend of moist pumpkin bread and sweet banana bread, enhanced with warm pumpkin pie spices and studded with rich chocolate chips. Perfect for fall, it offers a soft texture and a delightful balance of flavors in every bite, making it an irresistible treat for the season.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
Other
- 1 cup chocolate chips
Instructions
- Prepare the Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, pumpkin puree, eggs, coconut sugar (or light brown sugar), vegetable oil, and vanilla extract. Mix well until all the wet ingredients are fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening and spices.
- Mix the Batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in Chocolate Chips: Gently fold all the chocolate chips into the batter so that they are evenly distributed throughout.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper to prevent sticking.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire cooling rack and allow it to cool completely for at least an hour before slicing and serving.
- Storage: Store the banana chocolate chip pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 2 months. Thaw completely before serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread soft and tender.
- If you prefer, substitute chocolate chips with chopped nuts for a different texture.
- The bread freezes well; slice before freezing for easy portions.
- Allow the bread to cool completely to ensure clean slices and best texture.
Keywords: banana bread, pumpkin bread, chocolate chip bread, fall recipes, quick bread, pumpkin spice, banana chocolate chip bread
