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Moist Pumpkin Banana Chocolate Chip Bread

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This Moist Pumpkin Banana Chocolate Chip Bread is the perfect fall treat, combining the earthy sweetness of pumpkin and ripe bananas with rich chocolate chips. It’s incredibly moist, easy to make in one bowl, and freezes beautifully.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the paper with non-stick spray.
  2. In a medium bowl, mash the two ripe bananas until mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  4. In the same bowl used for the bananas, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Then add the pumpkin puree, mashed bananas, and vanilla extract. Whisk until combined and smooth.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together until just combined—stop when you still see a few streaks of flour.
  6. Add the chocolate chips and fold in with about 5-6 strokes. Reserve about 2 tablespoons to sprinkle on top. The batter will be thick and slightly lumpy.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top. Gently tap the pan on the counter to release air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely before slicing.

Notes

Don’t overmix the batter—stir until flour just disappears. Use room temperature ingredients for best results. Let the bread cool completely before slicing to avoid a gummy texture. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute melted coconut oil or vegetable oil for butter and use dairy-free chocolate chips.

Nutrition

Keywords: pumpkin banana bread, chocolate chip bread, moist pumpkin bread, easy pumpkin banana bread, fall baking

Find it online: https://emmaoven.com/moist-pumpkin-banana-chocolate-chip-bread-best-easy-recipe/