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Moist Chocolate Chip Pumpkin Banana Bread: Easy Fall Recipe

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This Moist Chocolate Chip Pumpkin Banana Bread combines ripe bananas and pumpkin puree for an incredibly tender crumb, studded with semi-sweet chocolate chips. It’s a simple, forgiving recipe that fills your kitchen with cozy fall aromas and stays soft for days.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large or 3 medium spotty bananas)
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • 1 cup semi-sweet chocolate chips
  • ¼ cup semi-sweet chocolate chips (reserved for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mash ripe bananas with a fork until mostly smooth. Measure exactly 1 cup. Set aside.
  3. In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds. Set aside.
  4. In another medium bowl, whisk together melted butter (warm, not hot), granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking after each. Add pumpkin puree, mashed bananas, and vanilla extract. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together until just combined—stop as soon as no dry flour remains. A few streaks are okay.
  6. Fold in 1 cup of chocolate chips with 5-6 gentle strokes.
  7. Pour batter into the prepared pan and spread evenly. Sprinkle reserved ¼ cup chocolate chips on top.
  8. Bake for 55 to 65 minutes. Start checking at 55 minutes—insert a toothpick into the center; it should come out clean or with a few moist crumbs. If top browns too quickly, tent loosely with aluminum foil at 40 minutes.
  9. Cool in the pan for 15 minutes. Lift out using parchment handles and transfer to a wire rack to cool completely (at least 1 hour) before slicing.

Notes

Use spotty bananas for best sweetness. Do not overmix batter—overmixing creates tough bread. Room temperature eggs prevent butter from seizing. Let bread cool completely before slicing to avoid crumbling. Bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use melted coconut oil and dairy-free chocolate chips. To reduce sugar, use ½ cup granulated and ¼ cup brown sugar. Bread freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, fall recipe, moist banana bread, pumpkin bread, easy banana bread, quick bread

Find it online: https://livelybite.com/moist-chocolate-chip-pumpkin-banana-bread-easy-fall-recipe/