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Easy Moist Chocolate Chip Pumpkin Banana Bread Recipe

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This Moist Chocolate Chip Pumpkin Banana Bread combines the best of pumpkin bread and banana bread into one incredibly soft, flavorful loaf. Packed with warm spices and melty chocolate chips, it’s an easy, crowd-pleasing fall treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (180g)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup semi-sweet chocolate chips (175g)
  • ½ cup chopped walnuts or pecans (optional)
  • 2 tablespoons brown sugar for topping (optional)

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 a little overhang on the long sides. If you don’t have parchment, grease the pan generously with butter or non-stick spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Whisk until everything is evenly distributed.
  3. In a large bowl, combine the sugars and wet ingredients. Add ½ cup granulated sugar and ½ cup packed brown sugar. Pour in ½ cup vegetable oil, then add 2 large eggs and 1 teaspoon vanilla extract. Whisk vigorously for about 30 seconds until the mixture is smooth, glossy, and slightly thickened.
  4. Stir in ¾ cup pumpkin puree and 1 cup mashed bananas. Mix until fully combined. The batter will look a little lumpy from the bananas, and that’s perfectly fine. Don’t overmix at this stage—just stir until you don’t see any more streaks of pumpkin or banana.
  5. Add the flour mixture to the wet ingredients in two additions. Use a rubber spatula to gently fold everything together. Stir just until you no longer see dry flour. A few small lumps are okay—overmixing will make the bread tough.
  6. Reserve about 2 tablespoons of chocolate chips for the top. Fold the remaining chocolate chips into the batter with a few quick strokes. Don’t overmix here either—just until they’re evenly distributed.
  7. Scrape the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved chocolate chips on top. If you’re using the optional brown sugar topping, sprinkle that over the chocolate chips now.
  8. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back when lightly pressed. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  9. Cool in the pan for 15 minutes. Set the pan on a cooling rack. Let the bread rest for 15 minutes—this helps it set and makes it easier to remove. Then, use the parchment paper handles to lift the bread out of the pan. Transfer it to the cooling rack to cool completely.

Notes

For an extra-moist loaf, brush the top of the warm bread with a little melted butter after it comes out of the oven. This bread actually tastes better on day two as the flavors meld together. If you want to make muffins, divide batter among a 12-cup muffin tin and bake at 350°F for 18-22 minutes.

Nutrition

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

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