Pumpkin Banana Chocolate Chip Bread (Moist & Easy)

Evelyn McCarter

2 days ago

3 min read

I love baking banana bread! Especially during the cooler months. As pregnant women do, we tend to crave multiple things at once. I was craving pumpkin/banana bread and decided to give my normal banana bread recipe a little twist. It tastes like fall (thanks to the pumpkin puree, cinnamon, clove, ginger, and nutmeg) but also still oh so most with the overly ripe bananas! I hope you’ll love it. ☺️

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Why You’ll Love This Recipe

Big flavor, not even a little boring - fall forward, warming spices, sweet, & chocolaty with pumpkin and banana.
Pretty Easy to make ahead - this banana, pumpkin, chocolate chip bread takes roughly 15 minutes to prep and 65-90 minutes to bake! Perfect for hosting guests or keeping on your counter for a morning treat with coffee.
A fun take on a tried-and-true crowd favorite - great recipe for school fundraising or a cool fall weekend!

Ingredient Notes

Cream the butter, sugars, and eggs thoroughly!! Using a stand mixer to incorporate air into the butter and sugar mixture, followed by thoroughly beating in the eggs, helps develop a lighter texture. Once the flour is added, mix gently to preserve the tender crumb. :)

Use really ripe bananas. Bananas with plenty of brown spots provide natural sweetness and a better banana flavor - I freeze mine when they get just about black on the counter so I can pull them out at any time.

Use pure pumpkin purée, not pumpkin pie filling.

Don't overmix the batter! Once you add the flour, gently mix just until incorporated. Overmixing can result in too much gluten development.

Measure your flour carefully. Spoon flour into your measuring cup and level it off is best but I don't always. Whoops! 😬

Check for doneness. Oven temperatures can vary. The bread should have a well-formed crumb and a moist, tender interior without any wet or gummy batter.

Optional additions: For extra texture, fold in ½ cup chopped pecans or walnuts along with the chocolate chips.

How to Store Pumpkin Banana Chocolate Chip Bread

Allow the bread to cool completely before storing - I like to wrap mine in cling wrap after it's cooled!

Room temperature: Store in an airtight container for up to 2–3 days.

Refrigerator: Refrigerate in an airtight container for up to 5–7 days.

Freezer: Wrap individual slices tightly and place in a freezer-safe container or bag. Freeze for up to 3 months for best quality. Thaw before serving.

Can You Make This Bread Ahead of Time?

Absolutely! Pumpkin banana chocolate chip bread is great made ahead of time. Once completely cooled, wrap the loaf tightly to maintain its moisture. You can also freeze individual slices for an easy breakfast or snack throughout the week.

How to Make Pumpkin, Banana, Chocolate Chip Bread

Preheat oven to 350°F. Grease and lightly flour a 9×5-inch loaf pan, or line with parchment paper. Don't skip this step!
Cream the butter and sugars. Using a stand mixer fitted with the whisk attachment, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light, fluffy, and well-creamed.
Beat in the eggs until fluffy. Add the eggs, beating well. Continue beating until the butter, sugar, and egg mixture becomes exceptionally light, fluffy, and aerated. We want a fluffy texture here, people!
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix the remaining wet ingredients. In another bowl, combine the mashed bananas, pumpkin purée, vanilla extract, and buttermilk. Add to the creamed butter mixture and mix gently until combined. The mixture may appear slightly curdled.
Combine the wet and dry ingredients. Gently fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix!
Add chocolate chips. Gently fold in the semisweet chocolate chips. Pour the batter into the prepared loaf pan, spreading evenly.
Bake. Bake at 350°F for 55 minutes. Reduce the oven temperature to 250°F and continue baking for an additional 20 minutes, or until a toothpick inserted into the center comes out without wet batter! If the top begins browning too quickly, loosely tent with aluminum foil.
Cool. Allow the bread to cool in the pan for approximately 15–20 minutes before carefully removing it and transferring to a wire rack. Allow to cool before slicing.

Pumpkin Banana Chocolate Chip Bread Recipe

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

2

Mushroom Duxelles

Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.

3

Puff Pastry Handling

Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.

Notes

1

Preheat the oven. Preheat oven to 350°F. Line it with parchment paper.

2

Cream the butter and sugars. Using a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light, fluffy, and well-creamed.

3

Beat in the eggs until fluffy. Add the eggs one at a time, beating well after each addition. Continue beating until the butter, sugar, and egg mixture becomes exceptionally light, fluffy, and aerated. This is an important step for developing the bread's tender texture and encouraging a beautiful rise.

4

Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

5

Mix the remaining wet ingredients. In another bowl, combine the mashed bananas, pumpkin purée, vanilla extract, and buttermilk. Add to the creamed butter mixture and mix gently until combined. The mixture may appear slightly curdled.

6

Combine the wet and dry ingredients. Gently fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix.

7

Add chocolate chips. Gently fold in the semisweet chocolate chips. Pour the batter into the prepared loaf pan, spreading evenly.

8

Bake. Bake at 350°F for 55 minutes. Reduce the oven temperature to 250°F and continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out

9

Cool. Allow the bread to cool in the pan for approximately 15–20 minutes before carefully removing it and transferring to a wire rack. Allow to cool before slicing.