Description
Banana Pumpkin Chocolate Chip Bread is the coziest mash-up of two classic quick breads. Moist, warmly spiced, and studded with chocolate chips, this loaf is pure fall comfort—perfect for breakfast, snacks, or dessert all season long.
Ingredients
-
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 chocolate chips)
Instructions
-
Preheat oven to 350°F (175°C). Grease or spray two 9×5-inch loaf pans.
-
In a large bowl, cream the butter, sugar, vanilla, and eggs until fluffy.
-
Add pumpkin puree and mashed bananas. Mix until mostly smooth (a few banana lumps are fine).
-
In a separate 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 gently fold into the batter.
-
Divide the batter evenly between the two loaf pans. Sprinkle extra chocolate chips on top if desired.
-
Bake for 50–60 minutes, loosely covering with foil after 40 minutes to prevent over-browning.
-
Test for doneness with a toothpick (a few moist crumbs are okay).
-
Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Tossing chocolate chips in flour helps prevent sinking.
Do not overmix—gentle folding ensures a tender texture.
For a deeper flavor, swap milk chocolate with semi-sweet or dark chips.
Makes excellent muffins (bake 20–25 minutes at 350°F).
Freeze individual slices for quick grab-and-go treats.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American