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Moist Chocolate Chip Pumpkin Banana Bread

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This moist and tender loaf combines pumpkin and banana with melted chocolate chips for a cozy, crowd-pleasing treat. Quick to prepare and perfect for fall or any time you crave comfort baking.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • 1 cup mashed ripe banana (about 2 large bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds.
  4. In the same bowl used for bananas, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Stir the mashed banana into the wet mixture until just combined.
  6. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  7. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top, pressing them in gently.
  9. Bake for 55-65 minutes. At the 50-minute mark, start checking for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  10. Let the loaf cool in the pan for 10 minutes, then lift out using the parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use very ripe bananas (brown spots are ideal). If pumpkin puree is watery, pat dry with a paper towel. Room temperature eggs help the batter come together smoothly. Let the loaf cool completely before slicing to prevent crumbling. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, moist banana bread, fall baking, easy bread recipe

Find it online: https://noshbelle.com/moist-chocolate-chip-pumpkin-banana-bread-easy-recipe/