This Pumpkin Banana Chocolate Chip Bread is a cozy treat made with ripe bananas, pumpkin puree, and sweet chocolate chips. It’s perfect for breakfast or a snack!
Honestly, who can resist the smell of banana bread baking? I love slathering it with butter when it comes out warm—pure happiness on a plate! 🥰
Key Ingredients & Substitutions
All-purpose flour: This gives the bread its structure. If you need a gluten-free option, try using a gluten-free flour blend with xanthan gum.
Pumpkin puree: Canned pumpkin is convenient and works perfectly. If you’re feeling adventurous, you can roast and puree fresh pumpkin. It adds a lovely flavor!
Bananas: Use very ripe bananas for sweetness and moisture. If you don’t have bananas, unsweetened applesauce can work as a substitute, but it will change the flavor a bit.
Chocolate chips: Semisweet chocolate chips are my favorite, but feel free to use dark chocolate, milk chocolate, or even white chocolate. You could also experiment with chopped nuts for added crunch.
Sour cream or yogurt: Both add moisture and richness to the bread. If you want a dairy-free version, use a non-dairy yogurt.
How Do I Ensure My Bread is Perfectly Moist?
To make sure your pumpkin banana chocolate chip bread is moist and delicious, pay attention to the mixing process:
- When combining the wet and dry ingredients, mix just until combined. Overmixing can make the bread dense.
- Use ripe bananas—this adds natural sweetness and moisture.
- Make sure your butter is melted and cooled to avoid cooking the eggs when mixed.
Baking time can vary, so start checking for doneness at around 60 minutes. It’s okay if there are a few moist crumbs on the toothpick; it means the bread will be nice and moist!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or homemade)
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup semisweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful pumpkin banana chocolate chip bread will take about 15-20 minutes to prep and around 60-70 minutes to bake. After baking, let it cool for about 10 minutes in the pan before transferring it to a wire rack. You’ll have a warm, delicious loaf ready to slice and enjoy in less than two hours!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Meanwhile, grease or line a 9×5 inch loaf pan with parchment paper. This will help your bread come out easily once it’s baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and the spices—cinnamon, nutmeg, cloves, and ginger. This blends the dry ingredients evenly.
3. Combining the Wet Ingredients:
In a large mixing bowl, pour in the melted butter and granulated sugar. Mix these well until they’re combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Adding Pumpkin and Bananas:
Next, mix in the pumpkin puree, mashed bananas, and sour cream (or yogurt) until everything is smooth and creamy. This mixture will be the heart of your bread!
5. Bringing It All Together:
Now it’s time to add the dry ingredients to the wet ingredients. Gradually fold the dry mix into the wet mix, stirring gently just until combined. It’s important to not overmix, or your bread may turn out dense.
6. Adding Chocolate Chips:
Gently fold in the chocolate chips to the batter. This will give your bread delightful chocolatey pockets.
7. Ready to Bake:
Pour the batter into the prepared loaf pan. Don’t forget to sprinkle a few extra chocolate chips on top for that extra chocolatey goodness!
8. Baking:
Pop the loaf pan into the preheated oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
9. Cooling and Slicing:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. When it’s cool enough to handle, slice it up and serve!
10. Enjoying:
This pumpkin banana chocolate chip bread is delightful on its own, but you can also spread some butter or cream cheese on a warm slice for an extra treat. Enjoy the cozy flavors of fall!
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can definitely use a gluten-free flour blend! Just make sure it contains xanthan gum to mimic the texture of regular flour. The baking time may remain the same!
How Do I Know When the Bread is Done Baking?
To check if your bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready! If it has wet batter, give it more time in the oven.
Can I Make This Recipe Without Eggs?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce, or you can use flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for 5 minutes.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before enjoying!