Chocolate Chip Pumpkin Banana Bread
Today’s Pumpkin Banana Bread with chocolate chips is fall quick bread with warming spices and aromatic vanilla elevating the natural sweetness of the bananas and pumpkin.
Pumpkin Banana Bread Recipe
In this soft, tender and rich pumpkin banana bread, sweet, ripe bananas combine with early sweet pumpkin and warm, cozy fall flavors to make a scrumptious and comforting treat perfect for breakfast or an afternoon treat.
My daughter will eat it slathered with apple butter, cinnamon cream cheese or Nutella – or even slice thinly to make a decadent PB&J.
Personally, I just have to warm up each slice, slather it with butter and enjoy it with a cup of hot tea or coffee. It’s the epitome of fall comfort food.
You can swap out some of the mashed banana with mashed pumpkin, or vice versa, as long as the total amount of mashed banana and pumpkin still equals 1 1/3 cups between the two
Note that using more pumpkin will result in a less sweet bread, but you can add a couple extra Tablespoons of sugar to keep this bread sweet.
Pumpkin Banana Bread Variations:
- make into muffins or mini loaves
- add chopped nuts (pecans or walnuts would be preferable)
- omit the chocolate chips
- or use white chocolate chips
- add dried fruit like cranberries
- use half whole wheat flour and half all-purpose flour for a more hearty bread
Tips for the Best Pumpkin Banana Bread:
- use overripe bananas – the more browned, the better
- ensure the bananas are finely mashed to prevent big lumps in the batter, which won’t cook out and would result in a big lump of banana in the final bread
- remove the banana bread from the loaf pan within 10 minutes after removing from the oven and allow to finish cooling on a cooling rack – otherwise the bottom will be soggy
- be sure to use room temperature eggs
- using a light-coloured loaf pan will cook the bread slower and it will be less browned along the base, if desired
- mix the batter until just combined; over mixed batter will result in a tougher bread
Store this pumpkin banana bread at room temperature for 3-4 days or in the fridge for up to a week.
You can also freeze this pumpkin banana bread in ziptop freezer bags or your favorite freezer containers for up 3 months – unless sliced, then wrap and freeze individual slices for up to 1 month. (This set of freezer containers is a crazy bargain.)
More Perfect Pumpkin Desserts:
- Pumpkin Chocolate Chip Cookies (with Video)
- Baked Pumpkin Donuts with Crunchy Vanilla Glaze
- No Bake Pumpkin Cheesecake (with Video)
- Pumpkin Spice Cupcakes with Cream Cheese Frosting
- Pumpkin Spice Meringues
- Pumpkin Turnovers
- Pumpkin Delight from Lil Luna
- Pumpkin Sugar Cookies from The Pioneer Woman
Pumpkin Banana Bread Ingredients
- Mashed Banana
- Pumpkin Puree
- Butter
- Oil
- White Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice <– grab our homemade pumpkin pie spice recipe here
- Chocolate Chips <– we used a combination of chocolate chunks and chocolate chips
Scroll down to the printable recipe card for full measurements.
Tip: check out our full list of tips above – including using overripe bananas – the more browned, the better.
Kitchen Tools You May Find Helpful
- Loaf pan
- Measuring cups and spoons
- Mixing Bowl
- Wooden spoon or spatula – I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
How to Make Chocolate Chip Pumpkin Banana Bread
Preheat oven to 350F
Grease a loaf pan and set aside.
In a large bowl, beat together the mashed banana and pumpkin puree.
Beat in the butter and oil until completely combined, followed by the sugar.
Beat in the eggs and vanilla extract.
In a small bowl, stir together the flour, baking powder, baking soda and pumpkin pie spice.
Add the dry ingredients and beat until no dry spots remain.
Stir in the chocolate chips.
Pour the batter into the prepared baking pan and bake for 55-70 minutes, until an inserted toothpick comes out clean.
Pin this Cozy Chocolate Chip Pumpkin Banana Bread for your fall baking inspiration:
Grab your free printable recipe card for our chocolate chip pumpkin banana bread recipe:
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Chocolate Chip Pumpkin Banana Bread
Ingredients
- 2/3 cup mashed banana
- 1/2 cup pumpkin puree
- 1/3 cup butter
- 1/3 cup oil
- 2/3 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350F
- Grease a loaf pan and set aside.
- In a large bowl, beat together the mashed banana and pumpkin puree.
- Beat in the butter and oil until completely combined, followed by the sugar.
- Beat in the eggs and vanilla extract.
- In a small bowl, stir together the flour, baking powder, baking soda and pumpkin pie spice.
- Add the dry ingredients and beat until no dry spots remain.
- Stir in the chocolate chips.
- Pour the batter into the prepared baking pan and bake for 55-70 minutes, until an inserted toothpick comes out clean.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 44mgSodium: 201mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this pumpkin banana bread recipe as much as mine does!
For more beautiful breads, check out our full bread recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here: