Pumpkin Chocolate Chip Banana Bread

Let me tell you about a cozy treat that’s become one of my absolute favorites this season—pumpkin chocolate chip banana bread. It’s the kind of recipe that takes two beloved flavors—banana bread’s familiar, comforting sweetness and pumpkin’s warm, spiced richness—and marries them into one perfect loaf. The addition of chocolate chips brings in little bursts of melty, sweet goodness that make every bite feel like a mini celebration. Honestly, it’s hard to resist a slice fresh out of the oven, warm and soft with just the right hint of spice.

What I love most about this pumpkin chocolate chip banana bread is how versatile it is. It’s a wonderful way to use up those overripe bananas sitting on the counter, and the pumpkin adds moisture and a subtle earthiness that elevates the whole loaf. Plus, it’s not overly sweet, which means you can enjoy it any time of day—whether for breakfast, a midday snack, or dessert with a cup of coffee or tea. The spices like cinnamon and nutmeg give it that cozy, fall vibe without being overwhelming.

Another thing I appreciate is how simple it is to throw together. You don’t need any fancy equipment or complicated steps, just a few staple ingredients and a little bit of patience while it bakes. It’s one of those recipes where the kitchen fills with such a lovely aroma that you’ll find yourself sneaking little tastes while you wait. Plus, it freezes beautifully, so you can make a big batch and enjoy it over weeks.

If you’re looking to impress friends or family with something homemade that feels special but isn’t complicated, this pumpkin chocolate chip banana bread is your answer. It strikes the perfect balance between sweet and spicy, moist and fluffy, simple and indulgent. Once you try it, I’m pretty sure it’ll become a staple in your recipe rotation too.

Why You’ll Love It

• Perfect Blend of Flavors: This bread combines the natural sweetness of ripe bananas with the warm, comforting spices of pumpkin and cinnamon, plus the rich, melty goodness of chocolate chips—each bite feels like a little moment of happiness.
• Moist and Tender Texture: Thanks to the pumpkin and bananas, the loaf stays incredibly moist and soft, never dry or crumbly. It’s just right for slicing and enjoying any time.
• Easy to Make: With simple pantry ingredients and straightforward steps, this recipe is beginner-friendly but impressive enough for experienced bakers too.
• Great for Any Occasion: Whether you want a quick breakfast, an afternoon snack, or a dessert that’s not too sweet, this bread fits the bill perfectly.
• Freezer Friendly: You can bake it in advance and freeze slices to enjoy later, making it a convenient and practical treat for busy days.

Ingredient List

Wet Ingredients

• 3 ripe bananas, mashed
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 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 (optional)

Add-ins

• 1 cup semi-sweet chocolate chips

Ingredient Notes

• I always use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
• Make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices.
• I prefer vegetable oil or coconut oil because they keep the bread moist without overpowering the flavors.
• Fresh spices really elevate the taste—if you have whole cinnamon sticks or nutmeg, freshly grinding them is a game-changer.
• Don’t skip the baking soda and baking powder—they help the bread rise nicely and give it that perfect fluffy texture.
• Chocolate chips can be swapped for chunks or even white chocolate if you want a different twist!

Kitchen Equipment Needed

• Mixing bowls – For combining wet and dry ingredients separately. I like using medium-sized glass bowls.
• Measuring cups and spoons – To get your ingredient amounts just right. A good set with clear markings is a must.
• Fork or potato masher – For mashing the bananas evenly. I usually use a fork—it’s quick and easy.
• Whisk or hand mixer – To blend wet ingredients smoothly. A whisk works fine, but a hand mixer speeds things up.
• Rubber spatula – Perfect for folding in the chocolate chips and scraping down the bowl.
• Loaf pan (9×5 inches) – The classic shape for banana bread. I recommend a non-stick or lightly greased metal pan for even baking.
• Cooling rack – To let your bread cool properly and avoid sogginess at the bottom.
• Oven mitts – For safely handling the hot pan—always important!

Instructions

Step 1: Prepare Your Ingredients and Equipment

• Preheat your oven to 350°F (175°C).
• Lightly grease your 9×5-inch loaf pan with butter or non-stick spray.
• Gather all your ingredients and measure them out to keep the process smooth.

Step 2: Mash the Bananas and Mix Wet Ingredients

• Peel the ripe bananas and place them in a large mixing bowl.
• Using a fork or potato masher, mash the bananas until mostly smooth but still a little chunky—this gives the bread a nice texture.
• Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the mashed bananas.
• Whisk everything together until fully combined and smooth.

Pro Tip: Whisk continuously to prevent lumps and ensure an even mixture.

Step 3: Combine the Dry Ingredients

• In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
• Stir the dry ingredients well to evenly distribute the spices and leavening agents.

Step 4: Mix Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture in batches.
• Gently fold the dry ingredients into the wet using a rubber spatula or wooden spoon—avoid overmixing to keep the bread tender.

Pro Tip: Stop mixing as soon as you no longer see streaks of flour to prevent a dense loaf.

Step 5: Add the Chocolate Chips

• Fold in the chocolate chips evenly throughout the batter.
• Make sure they’re well distributed but don’t overwork the batter.

Step 6: Pour Batter and Bake

• Pour the batter into your prepared loaf pan, smoothing the top with the spatula.
• Place the pan on the center rack of your preheated oven.
• Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Pro Tip: If the top starts browning too fast, loosely cover the loaf with aluminum foil halfway through baking.

Step 7: Cool and Serve

• Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.
• Carefully transfer the bread to a cooling rack to cool completely before slicing.
• Enjoy warm or at room temperature, plain or with a spread of butter or cream cheese!

Tips and Tricks for Success

• Use very ripe bananas for maximum sweetness and moisture—look for lots of brown spots or even fully brown skins.
• Don’t overmix the batter; a few lumps are okay and help keep the bread light and fluffy.
• Measure your flour correctly by spooning it into your measuring cup and leveling it off—too much flour can make the bread dry.
• If you want extra moisture, try adding a tablespoon of Greek yogurt or sour cream to the wet ingredients.
• Let the bread cool completely before slicing to avoid it falling apart.
• Store leftover bread wrapped tightly at room temperature for up to 3 days, or freeze slices for longer storage.
• For a more intense pumpkin flavor, add a bit more cinnamon or a pinch of ginger.

Ingredient Substitutions and Variations

• Swap vegetable oil for melted butter for a richer flavor and slightly denser texture.
• Use gluten-free all-purpose flour if you need a gluten-free version—just make sure it contains xanthan gum.
• Replace the semi-sweet chocolate chips with dark chocolate chips or white chocolate for a different twist.
• For a nutty crunch, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
• Substitute canned pumpkin puree with homemade cooked and mashed pumpkin if available.
• Use coconut sugar or brown sugar instead of regular granulated sugar if you want a deeper, caramel-like sweetness.
• To make it vegan, swap eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use coconut oil instead of butter.

Serving Suggestions

• Slice and enjoy warm with a pat of butter or cream cheese melted on top—such a simple, cozy treat!
• Serve alongside a hot cup of coffee or chai tea for a perfect morning or afternoon pick-me-up.
• Toast a slice lightly and spread with peanut butter or almond butter for a protein-packed snack.
• Add a scoop of vanilla ice cream or whipped cream on top for an easy dessert twist.
• I love packing slices for lunchbox treats or picnic snacks—they’re portable and keep well without getting messy.

Storage and Reheating Instructions

• Store leftover pumpkin chocolate chip banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze slices individually wrapped in plastic wrap and then placed in a freezer-safe bag for up to 3 months.
• To thaw frozen slices, leave them at room temperature for about an hour or warm gently in the microwave for 20-30 seconds.
• Reheat fresh or thawed slices in a toaster oven or regular oven at 300°F (150°C) for 5-7 minutes to restore that fresh-baked warmth and texture.
• Avoid reheating in the microwave too long as it can make the bread gummy or dry out quickly.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! Just roast or steam pumpkin chunks until soft, then mash or blend until smooth. Use the same amount as canned puree, but be sure it’s not too watery.

What if I don’t have chocolate chips—can I leave them out?

Absolutely! The bread will still be delicious without them. You can also substitute with nuts, dried fruit, or leave it plain for a simpler loaf.

How ripe should my bananas be for this recipe?

The riper, the better! Look for bananas that are very soft with lots of brown spots. They’re sweeter and easier to mash, which helps make the bread moist and flavorful.

Can I make this bread gluten-free?

Yes, just swap the all-purpose flour for a gluten-free blend that includes xanthan gum. The texture might be slightly different but still tasty.

How long will the bread keep fresh?

At room temperature, it stays fresh for about 3 days when wrapped well. For longer storage, freeze slices for up to 3 months.

Can I double the recipe and bake in a larger pan?

You can! Just use a bigger pan or two loaf pans, and adjust baking time accordingly—start checking doneness around 50 minutes.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!