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Pumpkin, banana and chocolate, oh my! This simple fall Pumpkin Chip Banana Bread packed with chocolate chips is a cozy treat that is perfect for any autumn occasion. Only about 10 minutes of prep! 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.
This White Chocolate Almond Banana Bread is also a fan favorite if you want to try.
Why You Will Love This Pumpkin Chip Banana Bread:
- It’s cozy fall food.
- Super kid friendly.
- A great way to use up some leftover pumpkin.
- Great for freezing! This pumpkin banana bread can easily be frozen for later. You can make several loaves and
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?!
Recipe Ingredients:
- bananas: very ripe bananas are what you need. Make sure the peels are browning and the bananas are soft
- butter: melted and cooled. You can use salted or unsalted. If you use salted butter, half the amount of salt that you add to this pumpkin banana bread
- brown sugar: I opt for light brown sugar but dark will work. This banana bread is not overly sweet so you can add a touch more if your prefer a sweeter banana bread
- pumpkin: pumpkin purée, I use the canned kind but you can use homemade pumpkin as well. Make sure it’s not “pumpkin pie filling” on the can or the recipe may end up much too sweet.
- egg: large, at room temperature is ideal
- vanilla: vanilla extract for the best flavor
- flour: all purpose flour, spooned and leveled. Gluten free all purpose 1:1 baking flour will work as well
- sea salt: I use sea salt, table salt will work as well
- baking soda: make sure your baking soda is fresh or the bread will not rise and end up sunken in. You can test the baking soda using this method.
- 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)
Recipe 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.
Other Fall Recipes:
- Pumpkin Pie Overnight Oats
- No Bake Pumpkin Crumble Bars
- Pumpkin Pie Baked Oatmeal
- Pumpkin Ricotta Bake
- Pumpkin Pie Smoothie
- Pumpkin Quinoa Chili
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Pumpkin Chip Banana Bread
Pumpkin, banana and chocolate, oh my! This simple fall Pumpkin Chip Banana Bread packed with chocolate chips is a cozy treat that is perfect for any autumn occasion. Only about 10 minutes of prep! Gotta love pumpkin season!
Ingredients
- 3 very ripe bananas, mashed, approx. 1 1/2 cup
- 1 large egg, room temp is best
- 2/3 c pumpkin
- 1 1/2 c flour
- 5 T butter, melted and then cooled
- 1/3 c brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 c chocolate chips (I used dark chocolate)
- ½ – 1 tsp pumpkin pie spice, optional,
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. *If you want to add pumpkin pie spice, add it into the dry ingredients.
- Fold in ¾ c chocolate chips.
- Pour batter into a well greased bread pan or for easy removal, create a "sling" with parchment paper that spans the length of the pan and pops out each side (see how to here). Top with remaining chocolate chips.
- Bake for 50-60 minutes or until a toothpick comes out clean. You can tent a piece of foil loosely over top in the last 20 minutes to keep the top from browning too much if preferred. Allow to cool before serving.
Video
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.
Nutrition
Calories: 237kcal, Carbohydrates: 34g, Protein: 4g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 249mg, Potassium: 271mg, Fiber: 2g, Sugar: 15g, Vitamin A: 735IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I made these into muffins and used castor sugar as it was all I had but they were so delicious. Kid approved also. Thanks so much. Would definitely make again.
I love this recipe! It was a big hit at work. Thanksgiving is coming up and they want me to make banana bread this time. Can I use this recipe and make the loaves without pumpkin? Please let me know. Thank you!
This makes me so happy!! And yes, you should be good to make it without the pumpkin as this recipe was adapted from my white chocolate banana bread recipe and is ultimately the same thing just no pumpkin and a different type of chip. Enjoy!!
What does 5 T butter mean?
Hi! That is tablespoons
The bread is very moist! The only thing was I didn’t taste any pumpkin. But, that’s okay because the banana and chocolate together were very delicious.
Made this as muffins and baked for 15 minutes at 375! Perfect perfect perfect texture. This is an amazing recipe. I bake A LOT and make a lot of muffins and banana bread, and rarely do you get a recipe as moist and fluffy as this one. Highly recommend.
Eeek! Making my day, Marisa!
I absolutely loved the blend of bananas and pumpkin. The bread turned out super moist. I ended up adding 1/2 tsp of cinnamon, pumpkin spice and nutmeg each. So, the flavor profile turned out to be just right. Tysm for the recipe.
Delicious! Great way to use up some bananas and something a little different for the fall season!
Could not agree more! Thanks for sharing!
This looks fantastic and I want to make it but what size bread pan? I have three different sizes.
Hi! Mine is 5×9 inches!
Thanks so very much! I bake a lot and I have three different loaf pans! I can’t wait to make it!
No problem! I saw pumpkin today at the store. It’s that time again!
Thanks a bunch!