Dessert

Pumpkin Banana Bread with Chocolate Chips Recipe

ByNoah Steele December 15, 2025December 15, 2025

Introduction

This Pumpkin Banana Bread is a moist, flavorful treat perfect for cozy mornings or afternoon snacks. Combining the warm spices of pumpkin pie seasoning with ripe bananas and a hint of chocolate chips, it’s a delightful twist on classic banana bread.

A close-up view of a thick rectangular loaf cake placed on a wooden board with a slice cut and placed in front. The cake has one visible layer of dense, moist, golden-brown texture with a rough top sprinkled generously with large, shiny dark brown chocolate chips. The inside of the slice shows a soft and airy crumb. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Salted Butter
1 cup Brown Sugar

3 Large Eggs
1 teaspoon Vanilla Extract

2 1/2 cups All-Purpose Flour
1/2 teaspoon Baking Powder

1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Pumpkin Pie Spice

1 cup Canned Pumpkin Purée
2 Bananas
1/2 cup Milk Chocolate Chips

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C). Coat a 9×5 inch loaf pan with cooking spray and set aside.
Step 2: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat together the salted butter, brown sugar, eggs, and vanilla extract until well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.

Step 4: Gradually add the dry ingredients to the butter mixture and beat on medium-low speed until just combined—do not overmix.
Step 5: Stir in the canned pumpkin purée and mashed bananas until evenly incorporated.
Step 6: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the milk chocolate chips over the top if desired.

Step 7: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely before slicing.

Tips & Variations

Replace milk chocolate chips with walnuts or pecans for added crunch and a nutty flavor.

For an extra moist loaf, try adding a tablespoon of Greek yogurt or applesauce to the batter.
If canned pumpkin is unavailable, use fresh cooked and pureed pumpkin; just ensure it’s well-drained.
To intensify the spice flavor, increase pumpkin pie spice to 1 1/2 teaspoons.

Storage

Store the pumpkin banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

A loaf of golden brown bread with a rough, slightly crumbly texture sits on a wooden board with a thick crust. The top layer is studded with many shiny, dark chocolate chips, some slightly melted, creating a rich contrast against the lighter bread underneath. One thick slice, revealing the soft, airy inside, is placed beside the loaf, showing the porous texture and dense crumb. The background has a soft light coming from the right, with the whole scene set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin purée for this bread?

Yes, frozen pumpkin purée can be used. Thaw it completely and drain any excess liquid before adding it to the batter to avoid a soggy loaf.

Is this bread suitable for baking at high altitudes?

At high altitudes, you may need to slightly reduce baking powder and baking soda and increase baking time. Also, monitor the bread closely to prevent overbaking.