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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
Ingredients
- 3 very ripe bananas, mashed
- 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 and 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.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe. Pumpkin Chip Banana Bread sounds absolutely delicious. The combination of flavours is awesome and perfect for Halloween!!
I couldn’t agree more!
I had a bunch of ripe bananas, but it’s FALL! This recipe was the perfect way to use my bananas while still incorporating pumpkin. Moist and DELISH. Thank you!
Wonderful!! I love not needing to toss bananas. And now that fall is here, thus one is my go to!
Those chocolate chunks looks sooooo much better than chocolate chips — so big and melty!! This looks amazing.
Thanks Julie!
I’ve been making banana bread for the parents – but good as it is, it’s starting to be a little boring… This looks like a perfect way to shake it up (and add some vegetable… heh, heh…) And I know they’ll love the chocolate chips!
Aren’t you the sweetest daughter!!
Those giant melty chocolate chunks are making me drool! I am going to have to make a batch of this ASAP !
Yay!!! Enjoy!
This pumpkin chocolate chip banana bread looks SO good! Like, I didn’t even make it past your first photo before I found myself pinning it for later. I’m definitely going to have to give it a try in the not-too-distant future.
Ha, thanks so much Claire!!!
Pumpkin and chocolate go SO well together!! I love that this is beyond your regular banana bread and has that fall touch to it!!
I was surprised by how much I loved the combo!
I really enjoyed reading this post! Your discussion of how we so often miss out on the here-and-now is absolutely on-point (I’m looking at you, Halloween candy on sale in August), and your story of those childhood cookies is adorable! But that does leave a dilemma here, doesn’t it … will there be a second piece of this amazing bread, after the first (and should I follow your suggestion to share a warm piece with a loved one, or hoard it ALLLLL for myself?!?)? Decisions, decisions. At any rate – a terrific read, wonderful recipe and gorgeous pics (as always)! Love it!
Oh Shelley I totally understand the dilemma. Thanks for making me smile today!!!
I made a pumpkin loaf for the first time a couple of months ago, but I love the idea of making a banana bread pumpkin loaf – not to mention with added choc chips! Will definitely be trying this out soonish 🙂
Hope you love it!!!
Well the pumpkin fanatic in me loves this recipe. I always have bananas in the freezer. I know my grandkids would love to have a slice of this after-school. Maybe gramma needs to bake them a treat.
Gramma for the WIN!!!
Chocolate and pumpkin go so well together!! And love the banana bread twist – I bet this one is super moist and just PERFECT with a cuppa coffee 🙂
Always coffee! Always!