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?!
What you need to make this recipe:
- 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)
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
- 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!
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Servings: 12
Calories: 238kcal
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.
Nutrition
Calories: 238kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 268mg | Potassium: 273mg | Fiber: 2g | Sugar: 15g | Vitamin A: 735IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
Laurie O'Shea says
I can't wait to try these, Lori! I hope I haven't missed it somewhere in the recipe, but can you freeze these after making? And if so, how long will they keep? Thanks! -Laurie
Lorie says
Hi Laurie! You totally can freeze it. I suggest either freezing an entire loaf or making it into muffins and freezing the muffins. If you make them into muffins, the time to cook will be more along the lines of 20 minutes to bake, more or less depending on your oven! Enjoy!
Katelynn says
Love this recipe have made a few times now, it’s the best!! Tip for wanting to share, I use muffin pans and mini chocolate chips and then of course the time is way shorter and now you have muffins to give to your friends and family. I also add a bit of cinnamon, nutmeg, and pumpkin pie spice. So Delicious!
Lorie says
Love hearing this Katelynn! The muffins do take less time. I have also been adding a touch of pumpkin spice lately and love it!
Sarah says
Absolutely loved this recipe! I would not change anything, other than I added extra chocolate chips. Yum! This is definitely a fan favorite in my house
Lorie says
There is never enough chips right?!!!! So happy you loved it!
Jeff Snow says
In the photo, you have the flour labelled as 'bananas' as well. 😀
Lorie says
Oh my gosh you are right. Haaaaa, oops. Need to fix that. Thanks for letting me know!!
Michelle says
My picky eater daughter- age 14- LOVED these. I wanted something for my teens to grab and go at breakfast, that was appealing and healthy. This recipe works!! On the other hand, I may have suffered a bit of taste-loss from having Covid months ago, so it seemed bland to me. Next time I make this I will add some spice- either pumpkin pie or cinnamon, or nutmeg? Like another person said, its a terrific alternative to the regular banana bread, but still a great way to use up those 3-4 bananas that always get too ripe, too soon. Love the dark choc. idea!!! And my dog loved the rest of the can of pumpkin puree.... a Win-Win for the whole family!!
Lorie says
Picky eater approval is the best! Yes, a bit of spice is good for this one at times in my opinion. Add a bit for all the more flavor. Thanks Michelle!
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!