Pumpkin Chocolate Chip Banana Bread
This recipe is 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.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Fork or potato masher
- Whisk or hand mixer
- Rubber spatula
- Loaf pan (9x5 inches)
- Cooling Rack
- Oven Mitts
Ingredients
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
Instructions
Step 1: Prepare Your Ingredients and Equipment
- Preheat your oven to 350°F (175°C).
- Lightly grease your 9x5-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!
Notes
Nutritional Value (approximate per slice)
- Calories: ~230 kcal
- Carbohydrates: ~34g
- Sugar: ~17g
- Fat: ~9g
- Protein: ~3g
- Fiber: ~2g