Ever wish banana bread and pumpkin bread would just get married already? Well, they did—and the result is Banana Pumpkin Chocolate Chip Bread, a dreamy blend of cozy fall flavors and sweet banana goodness. Imagine the warm spice of pumpkin pie mingling with the natural sweetness of bananas, all studded with melty chocolate chips. It’s the kind of loaf that makes you want to brew a cup of coffee, wrap up in a blanket, and call it a perfect day.

This recipe is not only delicious but also practical. It uses up those overripe bananas sitting on your counter and that can of pumpkin puree you bought with the best fall baking intentions. The texture? Incredibly moist, tender, and almost cake-like. The flavor? Pure comfort.

Whether you’re serving it for breakfast, sneaking a slice with your afternoon tea, or wrapping up loaves as gifts for neighbors, this moist pumpkin banana bread is bound to become your go-to bake of the season.

Why You’ll Love This Banana Pumpkin Chocolate Chip Bread

Combines the best of banana bread and pumpkin bread in one irresistible loaf.
A chocolate chip loaf that doubles as breakfast, snack, or dessert.
Simple ingredients, no fancy gadgets required.
Moist, flavorful, and perfect for cozy fall baking days.

Ingredients You’ll Need

11 tablespoons (155 g) butter, softened
1⅓ cups (267 g) granulated sugar
½ teaspoon (2.5 ml) vanilla extract
4 large eggs
1 cup (240 g) pumpkin puree
1 cup (240 g) mashed bananas (about 2 large bananas)
3½ cups (440 g) all-purpose flour
2 teaspoons (8 g) baking powder
½ teaspoon (2.5 g) baking soda
2½ teaspoons (5 g) pumpkin pie spice
½ teaspoon (3 g) salt
1½ cups (255 g) milk chocolate chips
1 tablespoon (8 g) all-purpose flour (for coating chips)

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease or spray two 9×5-inch loaf pans.
In a large bowl, beat butter, sugar, vanilla, and eggs until fluffy.
Mix in pumpkin puree and mashed bananas (it’s fine if it’s a little lumpy).
In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Gradually mix dry ingredients into the wet mixture on low speed until just combined.
Toss chocolate chips with 1 tablespoon of flour, then fold into the batter.
Divide evenly between pans. Sprinkle reserved chips on top.
Bake for 50–60 minutes, covering loosely with foil after 40 minutes to prevent over-browning.
Test with a toothpick—it should come out with a few moist crumbs.
Cool in pans for 15 minutes, then transfer to a wire rack.

Baking Tips for the Best Chocolate Chip Loaf

Coat the chocolate chips in flour before adding them. This keeps them from sinking to the bottom.
Don’t overmix once the flour goes in—gentle folding makes for tender bread.
Go dark if you like richer flavor—swap milk chocolate chips for semi-sweet or dark chocolate.
Check early—every oven is a little different, so start testing at the 50-minute mark.
Want bakery-style tops? Sprinkle a few extra chips on top before baking for that irresistible finish.

A Slice of My Story

The first time I made this bread, it wasn’t on purpose. I had exactly one sad banana left, and it wasn’t enough for my usual banana bread. At the same time, I had half a can of pumpkin puree staring at me from the fridge (probably left over from pie-making). Out of desperation, I combined them, tossed in chocolate chips (because, why not?), and hoped for the best.

When I pulled those loaves from the oven, the house smelled like heaven—warm spices, sweet banana, and chocolate melting into swirls. My family devoured half a loaf in under an hour, and I knew I’d stumbled onto something special. Now, every fall, I make sure to “accidentally” have both bananas and pumpkin on hand just so I can bake it again.

What to Serve with Banana Pumpkin Chocolate Chip Bread

This bread is versatile—it works as breakfast, snack, or dessert. Serve a warm slice with butter for a cozy morning treat, or with cream cheese for a little tangy twist.

It also pairs beautifully with coffee, chai, or hot cocoa on chilly evenings. Want to get fancy? Toast a slice and drizzle with caramel sauce, or top with a dollop of whipped cream for an easy dessert.

And if you’re hosting brunch, this loaf looks gorgeous sliced on a platter alongside fruit salad, muffins, and spiced tea. Guests will rave, guaranteed.

How to Store This Bread

Room Temp: Keep in an airtight container for up to 3 days.
Fridge: Stays fresh for up to a week (but bring to room temp before eating).
Freezer: Wrap slices individually and freeze up to 3 months. Perfect for quick grab-and-go breakfasts!

To reheat, pop in the microwave for 20 seconds or toast lightly in the oven. Just enough to bring back that fresh-from-the-oven magic.

FAQs about Banana Pumpkin Chocolate Chip Bread

Can I use fresh pumpkin instead of canned?

Yes—just cook, puree, and strain it to remove excess liquid before using.

Can I use fewer eggs?

This recipe needs the full amount for structure, but you can substitute one egg with ¼ cup applesauce if needed.

What if I don’t like chocolate chips?

Swap them for chopped walnuts, pecans, or dried cranberries.

Can I make muffins instead of loaves?

Absolutely! Bake at 350°F for about 20–25 minutes until a toothpick comes out clean.

Why do I need to cover with foil partway through?

It keeps the tops from browning too quickly while the inside finishes

baking.

The Perfect Fall Bake

At the end of the day, Banana Pumpkin Chocolate Chip Bread is everything we love about fall baking wrapped into one loaf. It’s moist, spiced, and chocolatey—comfort food at its finest.

So the next time you’ve got overripe bananas and a can of pumpkin puree on hand, skip the plain banana bread and go for this mash-up instead. Trust me, one slice in and you’ll be wishing you doubled the batch.

Because sometimes, the best recipes come from happy accidents—and this one is worth baking again and again.

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