Banana pumpkin chocolate chip bread is a must-make! Sweet bananas, pumpkin, lots of chocolate, and it bakes up to perfection. This quick bread is the perfect fall treat.
I seriously love pumpkin and once fall starts all I can think about is Fall, soup, football, and pumpkin. Since fall started last week, I am in full blown pumpkin mode.
I went a bit crazy last year and bought extra cans of pumpkin just so I could have it year round, and it worked out because when that pumpkin craving hit, I already had the pumpkin.
In my defense, this bread does have banana in it, You get the comforting, warm flavor & spice from the pumpkin, and then the sweet and lighter flavor from the banana. This bread is so good!
If you can, be sure and save a loaf of this for the next day after baking. The flavor intensifies and the bread gets even more moist than the day before.
With all those chocolate chips how could you not love this bread. I use the mini chocolate chips because they’re cute and they’re smaller so there is more chocolate chips in each bite, instead of one big chunk from regular chocolate chips. Either one works.
- 11 tablespoons butter (1 stick + 3 tablespoons), softened
- 4 large eggs
- 1/2 teaspoon vanilla
- 1 1/3 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup bananas, mashed (about 2 medium bananas)
- 2 cups chocolate chips (I use mini chocolate chips)
- Heat oven to 350 degrees and spray 2 9×5-inch bread pans with nonstick cooking spray.
- In a large mixing bowl add the butter, eggs, sugar and vanilla and beat together until smooth.
- Add the pumpkin puree and mashed banana. Blend until combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
- Add the dry ingredients to the wet in small batches and blend on low speed to mix just until incorporated.
- Add the chocolate chips and mix just until combined.
- Divide the batter between the two pans. Loaf pans should be about half to 2/3 full.
- Bake for 45 minutes and then loosely lay tin foil over the pans. Bake for an additional 10-15 minutes or until there is a nice peak in the middle and a toothpick inserted comes out with moist crumbs (not wet batter). Total cook time will be about 55 minutes to 1 hour.
Love & Sparkle,