This moist and flavorful pumpkin banana chocolate chip bread recipe is a fall dessert your family will go bananas over- pun intended! Your house will have the aroma of fall- cinnamon, cloves and nutmeg.
When pumpkin season arrives, it seems people can’t find enough pumpkin flavored things to eat or decorate.
Like my Best Chocolate Chip Pumpkin Bread, this quick bread recipe brings some of the fall flavors together and is easy and tasty. It goes perfectly with your pumpkin spice latte or chai tea.
It’s perfect to serve on any fall rainy day or for Thanksgiving morning. Take it along tailgating or camping because it’s a crowd pleaser.
It’s a great way to celebrate the beauty of fall and pumpkin season.
The combination is indulgent yet wholesome, perfect for a cozy fall morning or as an afternoon snack.
The banana, aside from adding natural sweetness, also brings a moist, tender texture to the bread that keeps it from drying out, especially as the bread sits.
The first time I had pumpkin chocolate chip bread, I was hooked! I didn’t realize how good pumpkin and chocolate would taste together but, I was amazed. Then, I thought why not add a mashed banana to it and see what that tastes like. Well, it’s amazing!
You can find all of the simple ingredients needed for this recipe at your local grocery store. I’m sure you’ll want to add this recipe to your batch of pumpkin recipes. Plus, this delicious recipe is a great way to use up overripe bananas although you’ll only need one.
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Pumpkin Banana Chocolate Chip Bread Recipe
One of the secrets to this pumpkin bread recipe is the amount of cloves. You’ll taste the cloves more the second day.
My orange zucchini bread-loving 12 year-old will ask for it out of the blue. He sure does LOVE to eat!
I convinced him and he ate a whole big piece! I told him he just needs to trust me. It’s just as delicious as my Double Chocolate Zucchini Bread but, with pumpkin instead.
I should have made a double batch! This recipe is so easy-to-make with canned pumpkin and other simple ingredients you can easily find in your grocery store.
Why Add Banana to Your Pumpkin Bread?
The banana not only adds flavor but also helps keep the bread incredibly moist. Bananas contain a lot of natural sugars and fiber, which lock in moisture, while their high pectin content contributes to a soft, tender crumb. This makes the bread fluffy and rich without having to rely on too much oil or butter. Bananas are especially helpful in quick breads like this one, as they keep the texture moist and soft even after a couple of days—if it lasts that long!
You may not want to buy them just for this recipe. However, I will tell you that they’re in many fall baking desserts, especially pumpkin desserts.
With that said, you may want to buy pumpkin pie spice for this recipe instead if you don’t want to buy more spices. Its a combination of cinnamon, nutmeg, cloves and ginger and you won’t have to buy separate spices.
Best Chocolate Chip Pumpkin Bread Ingredients
*The full, printable recipe is the recipe card below.
- all purpose flour
- baking powder
- baking soda
- small very ripe banana (with brown spots)
- salt
- ground cinnamon (see substitution below)
- ground cloves (see substitution below)
- ground nutmeg (see substitution below)
- cooking oil (I use avocado oil)
- large eggs
- white sugar
- light brown sugar
- pure vanilla extract
- pumpkin puree
- semi-sweet chocolate chips (I love Ghirardelli)
- oil spray for loaf pan
Instructions Summary
PRO TIP: Make sure to measure the flour correctly. Overfill the dry measuring cup and then sweep off the excess with a knife. Do the same for the baking powder and baking soda.
First, add all of the dry ingredients into a bowl and set aside. Next, in a large mixing bowl add oil, eggs, sugar, vanilla, mashed banana and pumpkin puree and mix well.
Then, add the dry ingredients about a half of a cup at a time to the wet ingredients. Mix well after each addition. Next, add the chocolate chips. Using a spatula, scrape the bottom and sides of the bowl.
Then, oil spray the sides and bottom of a 8″ x 4″ x 3″ inch loaf pan. Pour the batter into the loaf pan and spread evenly.
Last, bake at 350F for 50-60 minutes. Insert a toothpick in the middle of loaf and if it comes out clean, it’s done. Allow the pumpkin banana chocolate chip bread to get to room temperature before cutting.
Pumpkin Bread Storage
Cover with plastic wrap or put it in an airtight container for several days on the countertop or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months.
Plus, you can slice it, wrap individually in plastic wrap to pull out of the freezer for lunches or after school snacks.
What to Do with Leftover Pumpkin Puree
Use your leftover pumpkin puree to make Pumpkin Brioche French Toast or Pumpkin Spice Latte Tiramisu! Doesn’t that sound amazing?
Pumpkin Bread Substitutions or Additions
- Use 1 1/2 tsp pumpkin pie spice instead of cinnamon, nutmeg and cloves.
- Substitute fresh homemade pumpkin puree. Read about how to make pumpkin puree.
- Add the same amount of white chocolate chips instead of chocolate.
- Add 1/4 cup of chopped toasted pecans or walnuts.
How to Toast Pecans
Add chopped pecans to a small frying pan, on medium heat and stir pecans until they start to brown. Don’t walk away or they’ll burn.
Conclusion
This pumpkin banana chocolate chip bread is moist and celebrates the fall flavors for both pumpkin lovers and chocolate lovers.
The banana-pumpkin combo creates a perfectly tender, moist bread that’s packed with nutrients, some natural sweetness, and rich flavor. The chocolate chips add little bursts of sweetness in each bite, making it a treat that feels indulgent yet wholesome.
Happy baking, and enjoy each delicious slice of this cozy fall treat!
You may also like these fall recipes
Best Chocolate Chip Pumpkin Bread + VIDEO
Brown Sugar Pumpkin Pie + VIDEO
Pumpkin Gingerbread Bundt Cake
Amish Pumpkin Whoopie Pie Recipe
Pumpkin Pecan Brioche French Toast
Pumpkin Banana Bread with Chocolate Chip Bread Recipe
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves (use 1/4 tsp if you'd prefer a hint of cloves)
- 1/2 tsp ground nutmeg
- 1 small mashed banana
- 3 oz cooking oil
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 cup semi sweet chocolate chips
- oil spray (for loaf pan)
Instructions
- First, preheat oven to 350F.
- Then, in a medium sized bowl add flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
- Next, in a large mixing bowl add mashed banana (1 small), oil (3 oz), eggs (2 large eggs), white sugar (1/2 cup), light brown sugar (1/2 cup), vanilla (1 tsp) and pumpkin puree (1 cup). Mix well. Stir in 1 cup of chocolate chips. Using a spatula, scrape the bottom and sides of the bowl.
- Then, oil spray the sides and bottom of an 8" x 4" x 3" inch loaf pan. Pour the batter into the loaf pan and spread evenly.
- Last, bake at 350F for 50-60 minutes. Insert a toothpick in the middle of loaf and if it comes out clean, it's done.
Notes
Substitutions and Additions
- 1 1/2 tsp pumpkin spice for cinnamon, cloves and nutmeg.
- Add 1/4 cup chopped walnuts or pecans.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
American Recipes, Breakfast, Desserts, Fall, Quick Breads (Sweet), Thanksgiving Desserts,
Hi Mary. I’m glad you liked this recipe and thanks for the 5-star rating!
Hello! This Is the second time I made this recipe, is so delicious and moist and everybody liked it at home. Thank you for this recipe.
Hi Rita. I’m glad you liked it! Thanks for the 5-star rating.
Just made it this morning. It is very good. Very moist and delicious. Fall is in the air with the smell of pumpkin spices.