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!

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.

• 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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