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Pumpkin Banana Bread with Chocolate Chips Recipe

★★★★★

4.7 from 328 reviews
  • Author: Noah
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Description

This delicious Pumpkin Banana Bread combines the moist sweetness of bananas with the warm, spiced flavor of pumpkin puree, making it a perfect treat for fall or any time of year. Enhanced with milk chocolate chips for added richness, this loaf is moist, flavorful, and easy to make using simple ingredients.

Ingredients

Scale

Wet Ingredients

  • 1/4 cup Salted Butter
  • 1 cup Brown Sugar
  • 3 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin Purée
  • 2 Bananas, mashed

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Pumpkin Pie Spice

Add-ins

  • 1/2 cup Milk Chocolate Chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to ensure it reaches the correct baking temperature while you prepare the batter.
  2. Prepare Pan: Coat a 9×5 inch loaf pan with cooking spray to prevent sticking and set aside.
  3. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or using a hand mixer in a large bowl, beat together the salted butter and brown sugar until smooth and well combined.
  4. Add Eggs and Vanilla: Add the 3 large eggs one at a time, beating well after each addition, then mix in the vanilla extract until evenly incorporated.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
  6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, beating on medium-low speed just until combined to avoid overmixing and developing too much gluten.
  7. Add Pumpkin and Bananas: Stir in the canned pumpkin purée and mashed bananas until fully incorporated, which provides moisture and rich fall flavor.
  8. Transfer Batter: Pour the thick batter into the prepared loaf pan, spreading it out evenly.
  9. Add Chocolate Chips: Sprinkle the milk chocolate chips evenly over the top for a sweet, melty finish.
  10. Bake: Bake in the preheated oven for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  11. Cool: Allow the bread to sit in the pan for 10 minutes before removing to a wire rack to cool completely to finish setting and make slicing easier.

Notes

  • For best results, use ripe bananas with brown spots for natural sweetness.
  • You may substitute unsalted butter but reduce additional salt in the recipe accordingly.
  • Make sure not to overmix the batter to keep the bread tender and moist.
  • This bread can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze slices for up to 3 months, thawing at room temperature before serving.
  • If you prefer a dairy-free option, substitute milk chocolate chips with dairy-free chocolate chips and butter with a plant-based alternative.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin Banana Bread, Fall Bread Recipe, Spiced Banana Bread, Chocolate Chip Banana Bread, Pumpkin Spice Bread

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Find it online: https://mealbynoah.com/pumpkin-banana-bread-with-chocolate-chips-recipe/