Pumpkin, banana and chocolate, oh my! This simple fall Pumpkin Banana Bread packed with chocolate chips is a cozy treat that is perfect for any autumn occasion. Gotta love pumpkin season!
This recipe was originally published September 2018 and updated to add new photos September 2020.
That's Right Pumpkin Banana Bread--with all the chocolate chips!
This banana bread recipe SCREAMS fall, but more importantly, it is a crowd pleaser that is seriously only about 10 minutes of prep.
I make this one when I know I have to bring my A game to the baking table.
For a long time, I lived my life of banana bread in the straight and narrow. I made the basic version, ya know, bananas, some cinnamon and maybe some nuts, but never really went outside of the box much.
That all changed when I made this White Chocolate Almond Banana Bread. It was perfection--so different but so simple and delicious.
As with most recipes, if I make one version I love, I will then make about 10 other varieties since I can't get enough. Don't believe me? Check out all my Overnight Oats recipes!
Since fall is here--and the weather is finally feeling like it's catching up to the season as well, even more pumpkin recipes are required. Why not start with a pumpkin banana bread then?!
What you need to make this recipe:
- Chocolate chunks or chips are fine in this pumpkin banana bread. I love dark chocolate, but milk chocolate or even white chocolate would be amazing.
How to make this recipe:
- Mash the bananas well in a medium mixing bowl. Chunks are ok here and there, the bananas don't have to be perfectly smooth. Add the egg and whisk well to incorporate fully into the bananas. (step 1)
- Add in the vanilla, melted butter, pumpkin and brown sugar and whisk to combine. (steps 2 and 3)
- In a separate bowl, whisk together the flour, sea salt, baking powder and baking soda to combine. Add this mixture into the wet ingredients and stir to combine. Don't over stir here, just mix until the dry ingredients are fully incorporated. (step 4)
- Gently fold in 1 cup of the chocolate chips (step 5)
- Pour the batter into a well greased (with butter) bread pan and add the rest of the chocolate chips on top. Bake until a toothpick comes out clean and allow to cool. (step 6)
Notes:
- I used chocolate chunks but chips will work just fine. My grocery has these amazing dark chocolate chunks and I love them, but so not necessary if you can't find any.
- More chocolate chips are always ok. Always.
- This is a great way to use up leftover pumpkin you may have after making a recipe that didn't use the entire can!
- Please make sure you have fresh baking powder and baking soda. If these aren't fresh or past expiration, that can impact the success of your pumpkin bread.
Check out these other fall recipes:
- Pumpkin Pie Overnight Oats
- No Bake Pumpkin Crumble Bars
- Sweet Potato Pie Crumble
- Pumpkin Pie Baked Oatmeal
- Pumpkin Ricotta Bake
- Pumpkin Pie Smoothie
- Pumpkin Quinoa Chili
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Pumpkin Chip Banana Bread
Ingredients
- 3 very ripe bananas, mashed
- 1 large egg room temp is best
- ⅔ c pumpkin
- 1 ½ c flour
- 5 T butter melted and then cooled
- ⅓ c brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ⅓ c chocolate chips (I used dark chocolate)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mash bananas well. Add in egg and whisk together. Mix in butter, vanilla, pumpkin and brown sugar until smooth.
- In a separate bowl, whisk together flour, salt, baking soda and baking powder. Pour the dry ingredients into the wet and stir.
- Fold in 1 c chocolate chips.
- Pour batter into a well greased bread pan and top with remaining chocolate chips.
- Bake for 45-55 minutes or until a toothpick comes out clean. Allow to cool before serving.
Notes
- I used chocolate chunks but chips will work just fine. My grocery has these amazing dark chocolate chunks and I love them, but so not necessary if you can't find any.
- Please make sure you have fresh baking powder and baking soda. If these aren't fresh or past expiration, that can impact the success of your pumpkin bread.
- More chocolate chips are ALWAYS ok.
Tootie says
There is noting I would change about this recipe. It’s perfect. I made three semi-mini loaves and adjusted the time. At the moment I am making 3 more loaves for co-workers Thanks for sharing
Lorie says
Thanks so much Tootie! This is a family favorite for us as well and I am so happy you love it just as much!
Robyn says
Made these into muffins today. Only sub i did was sukrin gold for the brown sugar. They were delicious, but stuck to my paper liners. Think I should spray with oil next time?
Lorie says
Glad you loved them! I have found that even muffin liners that say nonstick are not entirely nonstick. A little spritz of oil should do the trick!
Ellie says
Added probably 1/2 a tsp of pumpkin pie spice to the dry ingredients. Didn’t add an overwhelming amount of flavor but I think helped it feel more like pumpkin bread. Otherwise sooo moist and delicious!
Lorie says
Good call on the pumpkin spice 100%!!
Brenna Tonelli says
Made this today (with the optional cinnamon)! So freaking delicious. Perfect blend of sweet and moist. Will definitely make this again! Thanks for the great recipe.
Lorie says
I love people who do pumpkin year round! So glad to hear it was a hit—it’s one of my faves!!!
Becca says
Is that 2/3 c of pumpkin puree? Just double checking.
Lorie says
Hi!! Yes, exactly.
Connie says
Can I turn these into muffins? If so how long would they bake in the oven?
Lorie says
Hi! I have had readers make these as muffins. I would suggest starting out at about 18-20 minutes. Check on them and add another few minutes or so based on how clean or wet the toothpick comes out. I now totally need to cook these as muffins as well and see for myself!