Banana Chocolate Chip Pumpkin Bread
If you’re looking for a cozy, comforting treat that perfectly captures the essence of fall, then you’ve got to try this Banana Chocolate Chip Pumpkin Bread. It’s the delightful union of moist pumpkin bread and sweet banana bread, all wrapped up with gooey chocolate chips. This recipe has quickly become a favorite in our home, especially during those crisp autumn days when the air is filled with the smell of falling leaves and fresh baking.
What I love most about this banana chocolate chip pumpkin bread is how easy it is to whip up! It’s perfect for busy weeknights or family gatherings, making it a go-to recipe when you want to impress without spending hours in the kitchen. Plus, who can resist the combination of banana and pumpkin? Trust me; your loved ones will be asking for seconds!
Why You’ll Love This Recipe
- Quick and Easy: With just 10 minutes of prep time, you can have this delicious bread in the oven before you know it!
- Family-Friendly: Everyone loves chocolate chip treats! This recipe is sure to please both kids and adults alike.
- Perfectly Moist: The combination of bananas and pumpkin makes this bread incredibly moist, ensuring each slice is packed with flavor.
- Versatile Enjoyment: Great for breakfast, snacks, or dessert—this banana chocolate chip pumpkin bread fits any occasion.
- Make-Ahead Magic: Bake a loaf ahead of time and enjoy it throughout the week. It also freezes beautifully!
Ingredients You’ll Need
Let’s gather some simple and wholesome ingredients to create our mouthwatering banana chocolate chip pumpkin bread. You might already have many of these in your pantry!
For the Bread
- 2 medium ripe bananas, mashed (about 3/4 cup)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar (or coconut sugar)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1-1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Variations
This recipe is quite flexible! Feel free to mix things up based on what you have on hand or your personal taste preferences.
- Add Nuts: Toss in some chopped walnuts or pecans for an added crunch.
- Spice it Up: If you love warm spices, try adding a pinch of cinnamon or nutmeg for an extra layer of flavor.
- Swap the Chocolate: Use white chocolate chips or even peanut butter chips for a fun twist.
- Make it Vegan: Substitute eggs with flaxseed meal mixed with water and use maple syrup instead of sugar.
How to Make Banana Chocolate Chip Pumpkin Bread
Step 1: Preheat Your Oven
First things first! Preheat your oven to 350°F (175°C). This step is crucial as it ensures your banana chocolate chip pumpkin bread bakes evenly. While that’s warming up, line a 9×5 loaf pan with parchment paper. Letting it hang over the sides will make removing your beautiful loaf a breeze later on.
Step 2: Mix Wet Ingredients
In a large bowl, combine your mashed bananas, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract. Whisk these together until smooth. This mixture gives your bread its delicious moisture and sweetness!
Step 3: Combine Dry Ingredients
In another medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Once well mixed, gently fold this dry mixture into your wet ingredients until just combined. Be careful not to overmix—this keeps your bread light and fluffy!
Step 4: Add Chocolate Chips
Now comes the fun part! Fold in those delightful semisweet chocolate chips. If you’re feeling indulgent, sprinkle some extra chips on top before baking!
Step 5: Bake Your Bread
Pour the batter into your prepared loaf pan and smooth out the top gently. Bake in the preheated oven for about 55-60 minutes or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be heavenly!
Step 6: Cool and Serve
Once baked to perfection, allow your banana chocolate chip pumpkin bread to cool completely before removing from the pan. Slice it up and get ready for everyone to ask for seconds—trust me on this one!
Enjoy every bite of this luscious banana chocolate chip pumpkin bread!
Pro Tips for Making Banana Chocolate Chip Pumpkin Bread
Baking is all about enjoying the process, and these tips will help you create the most delicious banana chocolate chip pumpkin bread!
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Use overripe bananas – Ripe bananas are sweeter and more flavorful, giving your bread a rich, moist texture and a natural sweetness without added sugars.
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Don’t overmix the batter – Mixing until just combined prevents the bread from becoming tough. A light hand keeps it tender and fluffy!
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Experiment with spices – While pumpkin pie spice is perfect, feel free to add a pinch of nutmeg or cinnamon for an extra layer of warmth and flavor.
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Check for doneness – Ovens can vary in temperature. Start checking your bread a few minutes before the suggested time by inserting a toothpick in the center; it should come out clean.
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Cool completely before slicing – Allowing the bread to cool ensures that it firms up nicely, making it easier to slice into beautiful pieces without crumbling.
How to Serve Banana Chocolate Chip Pumpkin Bread
This delightful banana chocolate chip pumpkin bread is not only great on its own but also pairs wonderfully with various accompaniments. Here are some ideas to elevate your serving experience!
Garnishes
- Sliced bananas – Fresh banana slices on top add a pop of color and freshness, enhancing both presentation and flavor.
- Chopped nuts – A sprinkle of walnuts or pecans adds crunch and complements the soft texture of the bread.
Side Dishes
- Greek yogurt – A dollop of plain Greek yogurt offers creaminess and a tangy contrast that balances the sweetness of the bread.
- Fresh fruit salad – A vibrant bowl of seasonal fruits adds freshness and brightness to your plate, making for a well-rounded snack or breakfast.
- Coffee or tea – A warm cup of your favorite brew is perfect for enjoying alongside your slice of banana chocolate chip pumpkin bread, creating a cozy atmosphere.
With these serving suggestions, you can transform your banana chocolate chip pumpkin bread into a truly delightful experience! Enjoy every bite!
Make Ahead and Storage
This Banana Chocolate Chip Pumpkin Bread is not only delicious but also perfect for meal prep! You can easily make it ahead of time and store it for later enjoyment. Here’s how:
Storing Leftovers
- Allow the bread to cool completely before storing.
- Wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh.
- Store at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing
- Slice the bread into individual pieces for easy thawing.
- Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container.
- Freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature or microwave.
Reheating
- For individual slices, microwave on medium power for about 15-20 seconds until warmed through.
- If reheating the whole loaf, cover with foil and warm in a preheated oven at 350F for about 10-15 minutes.
FAQs
Here are some common questions about this delightful recipe!
Can I use less sugar in the Banana Chocolate Chip Pumpkin Bread?
Yes! You can reduce the sugar by up to half without significantly affecting the texture. However, keep in mind that it may alter the sweetness of your bread.
What can I substitute if I don’t have pumpkin puree?
You can replace pumpkin puree with an equal amount of applesauce or mashed sweet potatoes. Both options will give you a deliciously moist bread.
How can I make this Banana Chocolate Chip Pumpkin Bread gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that your chocolate chips are also gluten-free!
Can I add nuts to the Banana Chocolate Chip Pumpkin Bread?
Absolutely! Chopped walnuts or pecans would add a lovely crunch. Just fold them in along with the chocolate chips before baking.
Final Thoughts
I hope you find joy in baking this Banana Chocolate Chip Pumpkin Bread as much as I do! It’s a delightful combination of flavors that brings warmth and comfort—perfect for sharing with friends and family or enjoying with your favorite cup of tea. Happy baking, and don’t forget to savor every bite!
Banana Chocolate Chip Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the cozy flavors of fall with this delightful Banana Chocolate Chip Pumpkin Bread. This recipe combines the moistness of ripe bananas with the rich, earthy taste of pumpkin, all harmonized by gooey chocolate chips. Perfect for breakfast, snacks, or dessert, this bread is a family favorite that’s incredibly easy to make. With just 10 minutes of prep time, you can bake a scrumptious loaf that fills your kitchen with comforting aromas. Whether enjoyed warm from the oven or as a make-ahead treat, this Banana Chocolate Chip Pumpkin Bread promises to satisfy everyone at the table.
Ingredients
- 2 medium ripe bananas, mashed
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1–1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 loaf pan with parchment paper.
- In a large bowl, mix together mashed bananas, pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk the flour, baking soda, pumpkin pie spice, and salt together.
- Fold the dry mixture into the wet ingredients until just combined; be careful not to overmix.
- Gently stir in the chocolate chips and pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick comes out clean from the center. Allow cooling before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
