Moist Banana Chocolate Chip Pumpkin Bread

Moist Banana Chocolate Chip Pumpkin Bread is the kind of loaf that feels like it was made for cozy mornings, quiet afternoons, and those little moments when you want something sweet but still homemade. It brings together the familiar comfort of banana bread, the warm depth of pumpkin spice, and the melty joy of chocolate chips in every slice.

This bread is soft, rich, and wonderfully moist because it uses both mashed ripe bananas and pumpkin puree. The bananas add natural sweetness and tenderness, while the pumpkin gives the loaf body, moisture, and that cozy fall flavor that makes the kitchen smell warm before the timer even goes off.

The chocolate chips make it feel just indulgent enough. They melt into little pockets throughout the loaf, turning a simple quick bread into something that can pass as breakfast, snack, dessert, or a treat you slice “just to even out the end.”

What makes this recipe even better is how easy it is. You do not need a mixer, special equipment, or a complicated technique; just a bowl, a spoon or spatula, a 9×5-inch loaf pan, and a little patience while the bread bakes.

It is also forgiving and flexible. You can keep it classic with semisweet chocolate chips, try dark chocolate chunks, add nuts, make it gluten-free, turn it into muffins, reduce the sugar, or make it heartier with oats.

Why You’ll Love Banana Chocolate Chip Pumpkin Bread

This bread stays moist for days. Pumpkin puree and mashed bananas work together to keep the crumb tender and soft.

It has cozy flavor in every bite. Pumpkin pie spice, brown sugar, banana, pumpkin, vanilla, and chocolate make the loaf warm and comforting.

It is simple to make. The batter comes together without a mixer, and the method is easy enough for beginners.

It works for many occasions. Serve it for breakfast, brunch, dessert, Thanksgiving, fall gatherings, or a late-night snack.

It is easy to customize. Walnuts, pecans, oats, cranberries, white chocolate chips, dark chocolate chunks, cardamom, gluten-free flour, or dairy-free chocolate chips can all fit beautifully.

It freezes well. You can freeze the whole loaf or individual slices for future comfort-food cravings.

Recipe Details

• Recipe name: Moist Banana Chocolate Chip Pumpkin Bread
• Oven temperature: 350°F (175°C)
• Pan size: 9×5-inch loaf pan
• Baking time: About 60 minutes
• First check time: 50 minutes
• Cooling time in pan: 10 minutes
• Muffin baking temperature: 350°F
• Muffin baking time: 20 to 25 minutes
• Room temperature storage: Up to 3 days
• Refrigerator storage: Up to 1 week
• Freezer storage: Up to 3 months
• Slice thawing time at room temperature: About 30 minutes
• Microwave time for frozen or chilled slice: About 20 seconds
• Main texture: Moist, tender, chocolate-studded quick bread

Ingredients

Wet Ingredients

• 2 medium ripe bananas, mashed, about ¾ cup
• 1 cup pumpkin puree
• 2 large eggs
• 1 cup light brown sugar, packed
• ⅓ cup vegetable oil
• 1 tablespoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt
• 1 cup semisweet chocolate chips

Optional Variations and Swaps

• Dark brown sugar
• Dark chocolate chunks
• Mini chocolate chips
• Gluten-free 1:1 flour blend
• Dairy-free chocolate chips
• ½ cup chopped walnuts
• ½ cup chopped pecans
• ½ teaspoon cardamom
• ½ cup chocolate chips plus ¼ cup rolled oats
• White chocolate chips
• Dried cranberries
• Salted butter for serving
• Honey for serving
• Unsweetened applesauce for replacing half the oil
• White sugar plus 1 extra tablespoon molasses
• Monk fruit sweetener, following package substitution ratios
• Unsweetened applesauce as an egg replacement
• Flax egg made with 1 tablespoon ground flaxseed and 3 tablespoons water per egg
• Milk for brushing dry slices before reheating
• Muffin cups for a muffin version

The Cozy Flavor Behind Banana Chocolate Chip Pumpkin Bread

Banana and pumpkin might not seem like the most obvious pair at first, but they work beautifully together in quick bread. Banana brings sweetness, softness, and that familiar comfort people love in banana bread.

Pumpkin puree adds moisture, color, and a gentle earthy richness. It also makes the loaf feel seasonal without taking away from the banana flavor.

Brown sugar adds a deeper sweetness than plain white sugar. It gives the bread a warm, almost caramel-like background that fits perfectly with pumpkin pie spice.

Vanilla rounds out the flavor. A full tablespoon may seem generous, but it helps connect the banana, pumpkin, spice, and chocolate.

Chocolate chips are the sweet surprise in every slice. Semisweet chocolate keeps the bread balanced, but dark chocolate chunks or mini chips can change the texture and intensity.

The finished loaf tastes familiar but still interesting. It has the comfort of banana bread, the cozy spice of pumpkin bread, and the little indulgence of chocolate.

Why This Bread Stays So Moist

This recipe gets its moist texture from several ingredients working together. Mashed bananas, pumpkin puree, brown sugar, oil, and eggs all support a soft crumb.

Bananas add natural sweetness and moisture. The riper and spottier the bananas are, the sweeter and softer they become.

Pumpkin puree keeps the bread tender without making it greasy. It also gives the loaf a rich, soft texture that lasts beyond the first day.

Vegetable oil helps the bread stay moist. Melted butter can work, but oil gives the loaf that extra-soft texture.

Brown sugar also helps with moisture. Packed light brown sugar creates a tender crumb and deeper flavor.

The key is not to overmix. Even with all those moisture-rich ingredients, overmixing can make the bread tougher than it should be.

Choosing the Right Bananas and Pumpkin

Use ripe bananas with plenty of spots. Overripe bananas mash easily and bring more sweetness.

The bananas should measure about ¾ cup once mashed. Two medium ripe bananas should get you there.

Mash them with a fork right in the mixing bowl if you want fewer dishes. A few small banana lumps are fine.

Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which would change the recipe.

Leftover canned pumpkin works perfectly here. This recipe is a wonderful way to use that extra pumpkin sitting in the refrigerator.

The banana and pumpkin should both blend smoothly into the wet ingredients. Together, they create the base of the loaf.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Let the oven fully heat before baking the loaf.

A properly heated oven helps the bread rise and bake evenly. Since this is a thick, moist loaf, steady heat is important.

Place the oven rack near the center. This helps the bread bake through without browning too quickly on top.

Step 2: Prepare the Loaf Pan

Grease a 9×5-inch loaf pan really well. You can use butter or baking spray.

Make sure the bottom, corners, and sides are coated. A moist quick bread can stick if the pan is not prepared.

Set the pan aside while you make the batter. Having it ready makes the final steps easier.

Step 3: Mash the Bananas

Place 2 medium ripe bananas in a large bowl. Mash them with a fork until mostly smooth.

A few small lumps are completely fine. They add a little texture and remind you that real bananas are in the bread.

The mashed bananas should measure about ¾ cup. Very ripe bananas will mash more easily and taste sweeter.

Step 4: Add the Pumpkin Puree

Add 1 cup pumpkin puree to the mashed bananas. Stir gently to combine.

Make sure you are using plain pumpkin puree. Do not use pumpkin pie filling.

The mixture will start to look thick and orange-brown. This is the moist base of the bread.

Step 5: Add the Eggs

Add 2 large eggs to the banana-pumpkin mixture. Stir until they are fully incorporated.

Room-temperature eggs blend more easily, but cold eggs can still work in a pinch. The bread is forgiving.

Mix until you no longer see streaks of egg. This helps the batter bake evenly.

Step 6: Add the Brown Sugar

Add 1 cup packed light brown sugar. Press the sugar firmly into the measuring cup before adding.

Brown sugar gives the bread sweetness and a deeper flavor. Dark brown sugar can be used for a richer taste.

Stir until the sugar is mixed into the wet ingredients. The mixture should become thicker and slightly glossy.

Step 7: Add the Oil and Vanilla

Pour in ⅓ cup vegetable oil and 1 tablespoon vanilla extract. Stir until smooth.

Oil helps the bread stay extra moist. Vanilla rounds out the banana, pumpkin, spice, and chocolate flavors.

The wet mixture may look like a thick, caramel-colored batter. It should smell sweet and warm already.

Step 8: Whisk the Dry Ingredients

In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and ¼ teaspoon salt.

Use the spoon-and-level method for flour. Spoon the flour into the measuring cup, then level it with a knife.

Whisking helps distribute the baking soda and spice evenly. This prevents pockets of spice or leavening in the loaf.

Step 9: Make a Pumpkin Pie Spice Substitute if Needed

If you do not have pumpkin pie spice, mix 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger. Use this blend in place of the pumpkin pie spice.

This keeps the loaf warmly spiced. The flavor will still feel cozy and seasonal.

Mix the substitute well before adding it to the dry ingredients. Even spice distribution matters.

Step 10: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon.

Stop when you just barely see the last streaks of flour disappearing. Do not keep stirring until the batter looks perfectly smooth.

Overmixing can make the bread tough. A few small lumps are better than a dense loaf.

Step 11: Fold in the Chocolate Chips

Add 1 cup semisweet chocolate chips to the batter. Fold them in gently.

The batter should be thick but pourable. It may feel like a rich pancake batter.

Use slow folds so the chocolate spreads evenly without overworking the batter. Every slice should have little chocolate pockets.

Step 12: Add Extra Chocolate on Top if Desired

If you want a prettier top, reserve or sprinkle a few extra chocolate chips over the batter after it goes into the pan. This is optional.

Chocolate chips on top make the loaf look more inviting after baking. They also create melty spots on the surface.

Do not overload the top. A small scatter is enough.

Step 13: Transfer Batter to the Pan

Pour the batter into the prepared 9×5-inch loaf pan. Use a spatula to scrape the bowl.

Spread the batter evenly into the corners. Smooth the top lightly.

The batter should look thick and chocolate-studded. This texture is exactly right.

Step 14: Bake the Bread

Bake at 350°F (175°C) for about 60 minutes. Set a timer for 50 minutes first so you can begin checking early.

Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.

If the center is still wet, continue baking and check again. The loaf needs enough time to set fully.

Step 15: Tent With Foil if Needed

If the top is browning too quickly before the center is done, tent the loaf loosely with foil. This protects the top while the middle finishes baking.

Do not press the foil against the batter or chocolate chips. Lay it gently over the pan.

Continue baking until the toothpick test shows the center is done. A few moist crumbs are fine.

Step 16: Cool in the Pan

Let the bread cool in the pan for 10 minutes. This helps it set without falling apart.

The loaf is tender when hot. Removing it too soon can cause cracking or breaking.

Place the pan on a wire rack while it cools. This helps heat escape evenly.

Step 17: Release the Loaf

Run a knife around the edges of the pan if needed. Carefully turn the bread out onto a wire rack.

Handle it gently because the loaf is moist and soft. Chocolate chips may still be melty.

Let the loaf continue cooling on the rack. This helps the crumb settle.

Step 18: Cool Completely for Clean Slices

For the neatest slices, let the bread cool completely. This is especially helpful because the loaf contains banana, pumpkin, and melted chocolate.

Slicing too soon can make it crumble. The chocolate may also smear while hot.

If you cannot wait, slice it warm and enjoy the gooey mess. Keep a napkin nearby.

Step 19: Serve the First Slice

Cut thick or medium slices with a sharp knife. Serve plain, warm, buttered, toasted, or with honey.

A warm slice with salted butter is especially comforting. The chocolate softens, and the spices become more fragrant.

For brunch, toast slices lightly and drizzle with honey. It makes the bread feel special without much effort.

Muffin Version

Step 1: Prepare Muffin Cups

Grease muffin cups before adding the batter. Fill each cup ¾ full.

Do not fill all the way to the top. The muffins need room to rise.

This version is perfect for grab-and-go breakfasts. It also makes the recipe easier to share.

Step 2: Bake the Muffins

Bake at 350°F for 20 to 25 minutes. Check for doneness with a toothpick.

The toothpick should come out clean or with a few moist crumbs. Wet batter means they need more time.

Let the muffins cool briefly before removing. They will be tender when hot.

Serving Ideas

A thick slice warmed for 10 seconds in the microwave is one of the best ways to enjoy this bread. Add a smear of salted butter while it is warm.

The heat melts the chocolate slightly and wakes up the spices. It makes the slice taste fresh from the oven.

For brunch, toast slices lightly and drizzle with honey. The outside becomes a little crisp while the inside stays soft.

For dessert, serve the bread warm. It already has chocolate, banana, pumpkin, and spice, so it feels indulgent without needing much else.

This loaf is also perfect with coffee. The warm spice and chocolate make it a cozy morning or afternoon treat.

Storage

Let the bread cool completely before storing. Wrapping it while warm can trap steam and affect the texture.

Wrap the loaf tightly in foil or place it in an airtight container. Store at room temperature for up to 3 days.

The bread should stay moist because of the banana and pumpkin. Keep it sealed so the exposed edges do not dry out.

If slicing ahead, wrap the slices well. This helps every piece stay soft.

Refrigerator Storage

For longer storage, refrigerate the bread for up to 1 week. Keep it tightly wrapped or in an airtight container.

Cold bread can taste less soft, so warm slices briefly before serving. A few seconds in the microwave brings back the fresh-baked feel.

Do not leave the loaf uncovered in the refrigerator. It can dry out or absorb other odors.

Refrigeration is useful if you want the loaf to last beyond the first few days. Just rewarm slices before eating.

Freezing

Slice the loaf before freezing for the easiest storage. Wrap individual pieces in plastic wrap.

Place the wrapped slices in a ziplock bag and freeze for up to 3 months. This makes it easy to grab one slice at a time.

Thaw a slice at room temperature for about 30 minutes. You can also microwave it for 20 seconds.

Freezing individual slices is convenient for busy mornings. Future you will be very grateful.

Helpful Notes for Best Results

Do not overmix the batter. Stir only until the dry ingredients are mostly incorporated, then fold in the chocolate chips gently.

Use ripe bananas. The spottier they are, the sweeter and softer they will be.

Use plain pumpkin puree, not pumpkin pie filling. This keeps the sweetness and spice balanced.

If the bread dries out slightly after storing, brush slices with a little milk before reheating. This helps restore softness.

Let the loaf cool before slicing if you want neat pieces. Warm slices are delicious, but they can be crumbly.

Make sure the baking soda is fresh. Old baking soda can cause the bread to sink or bake flat.

Variations

Gluten-Free Banana Chocolate Chip Pumpkin Bread

Use a 1:1 gluten-free flour blend in place of all-purpose flour. Choose a blend made for baking.

The texture can vary depending on the blend. Some gluten-free flours are grainier than others.

Let the loaf cool completely before slicing. Gluten-free quick breads can be more delicate when warm.

Dairy-Free Banana Pumpkin Bread

Use dairy-free chocolate chips. The loaf itself does not rely on dairy in the main batter.

Dairy-free chocolate chips make this version friendly for those avoiding dairy. Enjoy Life is mentioned as a good option.

The method stays exactly the same. Fold the chips in gently and bake as directed.

Nutty Pumpkin Banana Bread

Fold in ½ cup chopped walnuts or pecans with the chocolate chips. This adds crunch and texture.

Walnuts give a classic banana bread feel. Pecans bring a slightly buttery flavor.

This version is especially good for Thanksgiving or fall gatherings. The nuts make the loaf feel heartier.

Cardamom-Spiced Version

Add ½ teaspoon cardamom to the dry ingredients. It brings subtle floral warmth.

Cardamom works nicely with pumpkin spice and banana. It gives the loaf a slightly more special flavor.

Use the amount carefully. A little cardamom is enough.

Breakfast Boost Version

Reduce the chocolate chips to ½ cup and add ¼ cup rolled oats. This makes the bread slightly heartier.

The oats add texture without taking over. The reduced chocolate keeps it more breakfast-friendly.

This version is still moist and flavorful. It just feels a little more wholesome.

White Chocolate Cranberry Version

Use white chocolate chips and dried cranberries for a festive variation. This combination works especially well for holiday baking.

The white chocolate adds sweetness, while cranberries bring a tart contrast. The colors also look beautiful in each slice.

Fold them in gently like the original chocolate chips. Keep the batter from being overmixed.

Dark Chocolate Chunk Version

Use dark chocolate chunks instead of semisweet chocolate chips. This gives the loaf a richer chocolate flavor.

Dark chocolate balances the sweetness of the banana and brown sugar. It makes the bread feel slightly more grown-up.

Chop the chocolate into pieces if needed. Fold it in gently.

Mini Chocolate Chip Version

Mini chocolate chips can be used instead of regular chips. They distribute more evenly through the batter.

This gives every bite little dots of chocolate. It is a good option if you want chocolate throughout without large pockets.

Use the same amount. Fold them in carefully.

Reduced-Sugar Version

Reduce the brown sugar to ¾ cup if desired. The bananas and pumpkin already add natural sweetness.

The loaf will be less sweet but still flavorful. The chocolate chips will also provide sweetness.

For a sugar-free-style option, use monk fruit sweetener and follow the package substitution ratios. Texture may vary.

Applesauce Oil Swap

Swap half the oil for unsweetened applesauce. This keeps moisture while reducing some fat.

Do not replace all the oil if you want the original tender texture. Oil helps keep the loaf especially soft.

This option works well when you want a lighter twist. The bread will still taste cozy.

Egg-Free Option

For each egg, use ¼ cup unsweetened applesauce or a flax egg. A flax egg is made with 1 tablespoon ground flaxseed and 3 tablespoons water.

Let the flax mixture sit for 5 minutes before using. The texture may be slightly denser.

This swap can still produce a delicious loaf. Expect a more compact crumb.

Troubleshooting

Why Did My Bread Turn Out Dry?

The flour may have been overmeasured. Spoon and level the flour instead of packing it into the cup.

The loaf may also have baked too long. Start checking at 50 minutes and use the toothpick test.

Overmixing can also make the bread feel tough or dry. Stir gently and stop early.

Why Did My Bread Sink in the Middle?

The bread may have needed a few more minutes in the oven. A toothpick should not show wet batter.

Old baking soda can also cause sinking. Make sure it is fresh and not clumpy.

Opening the oven too early can also affect structure. Wait until the loaf is close to done before checking.

Why Is My Bread Gummy?

The loaf may be underbaked or sliced too soon. Give it the full baking time needed and cool before slicing.

Banana and pumpkin create a very moist batter. The center needs time to bake through.

Use the toothpick test in the center. Moist crumbs are okay, wet batter is not.

Why Is My Batter Lumpy?

A few small lumps are fine. Mashed bananas naturally leave some texture.

Do not try to beat the batter completely smooth. Overmixing is worse than small lumps.

The lumps will bake into the bread. They do not hurt the final texture.

Why Are My Chocolate Chips Sinking?

The batter may be too thin, or the chips may be heavy. This batter should be thick but pourable.

Fold the chocolate chips in gently and avoid overmixing. You can also reserve some chips for the top.

Mini chips may distribute more evenly. Regular chips still work well.

Why Is the Top Browning Too Fast?

The loaf may need a foil tent. If the top browns before the center is done, cover it loosely with foil.

Do not seal it tightly. Just protect the top while the center finishes baking.

Continue checking with a toothpick. The center determines doneness.

Frequently Asked Questions

Can I Freeze This Bread?

Yes, this bread freezes well. Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer bag.

Freeze for up to 3 months. Thaw at room temperature or microwave a slice for 20 seconds when ready to eat.

What Can I Use Instead of Eggs?

For each egg, use ¼ cup unsweetened applesauce or a flax egg. To make one flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes.

The texture may be slightly denser. The loaf should still taste delicious.

Can I Reduce the Sugar?

Yes, reduce the brown sugar to ¾ cup if desired. The bananas and pumpkin add natural sweetness.

For a sugar-free-style option, try monk fruit sweetener and follow the package substitution ratios. Results may vary depending on the product.

Why Did My Bread Sink in the Middle?

It usually needed a few more minutes in the oven. Use the toothpick test to check the center.

Also make sure your baking soda is fresh. Expired baking soda can lead to a flat or sunken loaf.

Can I Make Muffins Instead?

Yes, fill greased muffin cups ¾ full. Bake at 350°F for 20 to 25 minutes.

Muffins are great for grab-and-go breakfasts. Check the centers with a toothpick.

Can I Use Pumpkin Pie Filling?

No, use plain pumpkin puree. Pumpkin pie filling contains added sweetness and spices.

Using pie filling would change the balance of the recipe. Plain puree gives the best result.

Can I Use White Sugar Instead of Brown Sugar?

Yes, white sugar can work. Add an extra tablespoon of molasses if you want a deeper, caramel-like flavor.

Brown sugar gives the original loaf more warmth and moisture. White sugar will make the flavor slightly different.

Can I Use Butter Instead of Oil?

Melted butter can work, but oil makes the bread extra moist. The original texture depends on vegetable oil.

Use oil if you want the softest loaf. Butter gives a different flavor and slightly different crumb.

Why This Bread Is Perfect for Fall Gatherings

Banana Chocolate Chip Pumpkin Bread is a wonderful fall gathering loaf because it feels familiar and a little unexpected at the same time. People know banana bread, and they know pumpkin bread, but the two together create something memorable.

The chocolate chips make it fun. They turn the loaf into something that can stand on a dessert table or brunch spread.

It also travels well once cooled. A loaf can be wrapped, sliced, and carried to a family dinner, potluck, or holiday table.

The aroma alone makes it feel seasonal. Pumpkin pie spice, banana, vanilla, and chocolate create a warm baking smell that feels like autumn.

It is also easy to make more than one loaf. The batter is simple enough to repeat, and the bread disappears quickly.

Why This Recipe Works So Well

This recipe works because it layers moisture, sweetness, spice, and chocolate in a balanced way. Bananas bring tenderness and natural sweetness, while pumpkin adds body and keeps the loaf soft.

Eggs provide structure. Oil keeps the crumb moist, and brown sugar deepens the flavor.

Flour gives the loaf structure, baking soda provides lift, and salt balances the sweetness. Pumpkin pie spice gives warmth.

Chocolate chips add the indulgent finish. They make each slice feel like a treat without needing frosting or glaze.

The one-bowl-style wet mixture and simple dry mixture keep the method easy. Gentle mixing protects the tender crumb.

Final Thoughts

Moist Banana Chocolate Chip Pumpkin Bread is a soft, cozy quick bread made with ripe bananas, pumpkin puree, eggs, brown sugar, oil, vanilla, flour, baking soda, pumpkin pie spice, salt, and semisweet chocolate chips. It combines banana bread comfort, pumpkin spice warmth, and melty chocolate in one easy loaf.

The method is simple and beginner-friendly. Mash the bananas, stir in pumpkin, eggs, brown sugar, oil, and vanilla, whisk the dry ingredients separately, combine gently, fold in the chocolate chips, and bake in a greased 9×5-inch loaf pan at 350°F (175°C) for about 60 minutes.

Start checking at 50 minutes, tent with foil if the top browns too quickly, and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. For clean slices, let it cool completely before cutting.

Serve slices warm with salted butter, toast them with honey for brunch, store the loaf at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months. Whether you bake it for breakfast, dessert, Thanksgiving, a fall gathering, or a quiet moment at home, this banana chocolate chip pumpkin bread brings moisture, spice, sweetness, and chocolate comfort to every slice.

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Banana Chocolate Chip Pumpkin Bread

This banana chocolate chip pumpkin bread is moist, tender, and full of cozy flavor. Mashed ripe bananas bring natural sweetness, pumpkin puree keeps the loaf soft, and pumpkin pie spice adds warm seasonal depth. Semisweet chocolate chips make each slice extra rich, turning this easy loaf into a comforting bread for breakfast, dessert, fall baking, or a sweet snack with coffee.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Course: Bread, Dessert
• Cuisine: American
• Servings: 10 slices

Ingredients

Dry Ingredients

• 1 cup semisweet chocolate chips
• 1-½ cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt

Wet Ingredients

• 2 medium ripe bananas, mashed (about ¾ cup)
• 1 cup pumpkin puree
• 2 large eggs
• 1 cup light brown sugar (or coconut sugar)
• ⅓ cup vegetable oil
• 1 tablespoon vanilla extract

Instructions

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Step 2: Mix the Banana Pumpkin Base

In a large bowl, mash the ripe bananas.

Add the pumpkin puree, eggs, light brown sugar or coconut sugar, vegetable oil, and vanilla extract. Mix well until the wet ingredients are evenly combined.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet ingredients.

Stir only until just combined.

Step 5: Add the Chocolate Chips

Fold in the semisweet chocolate chips until evenly distributed throughout the batter.

Step 6: Fill the Loaf Pan

Pour the batter into the prepared 9×5-inch loaf pan and smooth the top.

Step 7: Bake the Bread

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool Before Slicing

Let the bread cool in the pan for 10 minutes.

Transfer it to a wire rack and allow it to cool completely before slicing.

Notes

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Serving Suggestions

• Serve with hot coffee or tea.
• Pair with a pumpkin spice latte.
• Enjoy as a sweet breakfast or afternoon snack.
• Serve with a glass of cold milk.
• Add slices to a fall brunch or holiday dessert table.

Storage

How to Store

Keep the cooled bread in an airtight container at room temperature for up to 3 days.

How to Refrigerate

Refrigerate the bread in an airtight container for up to a week.

How to Freeze

Wrap the cooled loaf or individual slices securely and place them in a freezer-safe container. Thaw before serving.

Best Texture Tip

Mix the batter only until the dry ingredients are incorporated. Overmixing can make the bread denser and less tender.