There’s something magical about fall—the cozy sweaters, the smell of cinnamon in the air, and of course, the endless parade of pumpkin recipes. But let’s be honest: sometimes plain pumpkin bread just doesn’t cut it. That’s where this Banana Chocolate Chip Pumpkin Bread comes in.

This loaf is the ultimate mashup of flavors: ripe bananas for natural sweetness, pumpkin puree for that autumn vibe, warm pumpkin pie spices, and melty chocolate chips to make it feel extra indulgent. It’s basically the love child of banana bread and pumpkin bread, with a handful of chocolate thrown in for good measure.

Perfect as an autumn dessert idea, a quick breakfast treat, or even a snack with your afternoon coffee, this moist pumpkin bread is one recipe you’ll want to bake again and again.

Why You’ll Love This Pumpkin Banana Bread

Super moist and tender thanks to the pumpkin and bananas.
One-bowl friendly—minimal mess, maximum reward.
Chocolate in every bite (because life’s too short to skip chocolate).
Seasonal perfection—the flavors practically taste like fall in loaf form.

Ingredients You’ll Need

2 medium ripe bananas, mashed (about ¾ cup)
1 cup canned pumpkin puree
2 large eggs
1 cup light brown sugar or coconut sugar
⅓ cup vegetable oil
1 tbsp vanilla extract
1 ½ cups all-purpose flour, spooned and leveled
1 tsp baking soda
1 tbsp pumpkin pie spice
¼ tsp salt
1 cup semisweet chocolate chips (plus extra for topping)

How to Make This Chocolate Chip Loaf

Preheat oven. Set to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
Mix wet ingredients. In a large bowl, whisk bananas, pumpkin puree, eggs, sugar, oil, and vanilla until smooth.
Mix dry ingredients. In a medium bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
Combine. Gently fold dry ingredients into wet until just combined—don’t overmix.
Add chocolate. Stir in chocolate chips, reserving some for topping.
Bake. Pour batter into loaf pan, smooth top, sprinkle extra chocolate chips, and bake 55–60 minutes.
Cool and enjoy. Let the loaf cool in the pan before slicing into thick, irresistible pieces.

Tips for the Best Moist Pumpkin Bread

Use very ripe bananas. The spottier, the sweeter.
Don’t overmix. A few streaks of flour are fine—overmixing makes bread dense.
Check early. Every oven is different—start testing at 50 minutes.
Cool completely. Hard as it is to wait, cooling prevents the loaf from crumbling.
Customize it. Add walnuts, pecans, or even a swirl of cream cheese for bakery-style flair.

A Personal Slice of Story

The first time I made this banana chocolate chip pumpkin bread, it was on a chilly October afternoon. My kids came running into the kitchen the second the smell hit the air. We cut into it before it had even cooled (patience has never been our strong suit), and suddenly half the loaf was gone.

Now, it’s become a seasonal ritual. As soon as the first pumpkin candles hit the shelves, I pull out the loaf pan. It’s one of those recipes that feels just as right for lazy Sunday mornings as it does for a Thanksgiving dessert table. Honestly, it’s fall comfort baked into every slice.

What to Serve with Banana Chocolate Chip Pumpkin Bread

This bread is delicious all on its own, but you can dress it up for any occasion:

For breakfast: Spread with cream cheese or nut butter and pair with coffee.
For dessert: Warm a slice and top with vanilla ice cream.
For brunch: Serve alongside quiche or a fresh fruit salad.
For gifting: Wrap a loaf in parchment and tie with twine—a thoughtful autumn treat.

How to Store and Freeze

Room temperature: Store tightly wrapped for up to 3 days.
Refrigerator: Keeps well for 5–6 days—just rewarm slightly before eating.
Freezer: Wrap slices individually and freeze for up to 3 months. Perfect for a grab-and-go treat.

Pro tip: Warm frozen slices in the toaster oven for that just-baked taste.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s well-puréed and not watery.

Can I make this bread gluten-free?

Absolutely—use a 1:1 gluten-free flour blend.

Can I use dark chocolate instead of semisweet?

Of course! Dark chocolate adds a richer flavor.

Do I need to use oil?

Oil keeps the loaf moist. You can swap with melted butter, but the texture will be slightly denser.

Can I make this as muffins?

Yes—bake at 350°F for 18–22 minutes for perfectly portioned pumpkin banana muffins.

A Sweet Ending

This Banana Chocolate Chip Pumpkin Bread is the kind of recipe that makes fall feel extra cozy. It’s more than just a chocolate chip loaf—it’s a slice of seasonal comfort, a little indulgence with your morning coffee, and a guaranteed crowd-pleaser at any gathering.

So grab those bananas on the counter, open that can of pumpkin, and get baking—you’ll be glad you did.

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