Pumpkin Banana Chocolate Bread Recipe
Introduction
This Pumpkin Bread with Banana and Chocolate combines the warm flavors of autumn spices with the natural sweetness of ripe bananas and rich chocolate chips. It’s a moist, comforting loaf perfect for breakfast or a cozy snack any time of year.
Ingredients
- 3 cups Unbleached All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Baking Powder
- 1 1/2 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2/3 cup Vegetable Oil
- 3 Eggs
- 1 cup Canned Pumpkin Purée
- 1 cup Banana (mashed)
- 1/2 cup Chocolate Chips
Instructions
- Step 1: Preheat your oven to 350 degrees F (180 degrees C) and grease two loaf pans, either 8×4 or 9×5 inches.
- Step 2: In a large bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and nutmeg until well combined.
- Step 3: In a separate bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs until fully combined. Stir in the pumpkin purée and mashed banana until the mixture is smooth.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips gently to distribute evenly.
- Step 5: Divide the batter evenly between the prepared loaf pans. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil during the last 15 minutes of baking.
- Step 6: Let the loaves cool in the pans for 5 minutes. Then run a knife around the edges to loosen and transfer to a wire rack to cool completely.
- Step 7: Serve warm or at room temperature. Wrap the bread tightly in foil to keep fresh.
Tips & Variations
- For added texture, try stirring in 1/2 cup chopped nuts such as walnuts or pecans along with the chocolate chips.
- If you prefer a less sweet loaf, reduce the granulated and brown sugars by 1/4 cup each.
- Use overripe bananas for the best natural sweetness and moist crumb.
- For a dairy-free version, ensure your chocolate chips are dairy-free or substitute with carob chips.
- Make mini loaves or muffins by adjusting baking time accordingly, usually 20 to 25 minutes.
Storage
Store the pumpkin banana bread wrapped tightly in foil or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the wrapped bread for up to 3 months. To reheat, thaw at room temperature and warm slices briefly in a toaster oven or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin cooked and pureed at home. Be sure to cook it until tender and drain excess moisture to match the consistency of canned pumpkin purée.
How ripe should the bananas be for this recipe?
The best bananas for this bread are very ripe, with plenty of brown spots or even fully brown skins, as they provide more natural sweetness and moisture.
Print
Pumpkin Banana Chocolate Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves (8-10 slices per loaf) 1x
- Diet: Vegetarian
Description
This moist and flavorful Pumpkin Bread with Banana and Chocolate is a delightful twist on classic pumpkin bread. Combining the rich sweetness of pumpkin and banana with melty chocolate chips, this quick bread is perfect for fall breakfasts, snacks, or a comforting dessert. Spiced with cinnamon, ginger, cloves, and nutmeg, it offers warm autumnal flavors that pair beautifully with the tender crumb.
Ingredients
Dry Ingredients
- 3 cups Unbleached All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Baking Powder
- 1 1/2 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
Wet Ingredients
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2/3 cup Vegetable Oil
- 3 Large Eggs
- 1 cup Canned Pumpkin Purée
- 1 cup Mashed Banana (about 2 medium bananas)
Add-ins
- 1/2 cup Chocolate Chips
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (180°C). Grease two loaf pans, either 8×4 or 9×5 inches, to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, kosher salt, baking powder, cinnamon, ginger, cloves, and nutmeg until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat together the granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well combined. Stir in the pumpkin purée and mashed banana, mixing thoroughly.
- Combine wet and dry mixtures: Pour the flour and spice mixture into the wet ingredients and stir just until incorporated. Be careful not to overmix to keep the bread tender. Gently fold in the chocolate chips evenly throughout the batter.
- Fill and bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. If the tops brown too quickly, tent with foil during the last 10-15 minutes.
- Cool and serve: Allow the bread to cool in the pans for 5 minutes. Then, run a knife around the edges and carefully remove the loaves from the pans. Transfer to a wire rack to cool completely. Serve warm or at room temperature. Store wrapped in foil to keep fresh.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- For extra moisture, substitute half the vegetable oil with applesauce.
- Chocolate chips can be swapped for chopped nuts or dried fruit to customize your bread.
- Be careful not to overmix the batter to avoid tough bread.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, freeze wrapped bread for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread, banana bread, chocolate chip bread, fall recipes, quick bread, spiced bread
