Add to Collection
Go to Collections
Banana Chocolate Chip Pumpkin Bread
Pumpkin bread and banana bread collide with plenty of chocolate in this banana chocolate chip pumpkin bread that's sure to become a fall favorite!
Servings 1 loaf (12 slices)
- 2 medium ripe bananas, mashed (about 3/4 cup)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar (or coconut sugar)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1-1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, letting it hang over the sides. Set aside.
In a large bowl, whisk mashed banana, pumpkin, eggs, sugar, oil, and vanilla until smooth.
In a separate medium bowl, whisk flour, baking soda, pumpkin pie spice, and salt. Fold flour mixture into liquid until just combined, then fold in chocolate chips.
Scrape batter into prepared pan and gently smooth top. Sprinkle with additional chocolate chips if desired. Bake bread at 350F 55-60 minutes or until a toothpick inserted in middle comes out clean. Cool bread completely, then remove from pan and slice. Enjoy!
Store bread in an airtight container at room temperature up to 4 days.
Bread may also be frozen up to 2 months.
Serving: 1slice | Calories: 241kcal | Carbohydrates: 38.6g | Protein: 2.6g | Fat: 9.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 5.9g | Cholesterol: 23mg | Sodium: 128mg | Fiber: 2.8g | Sugar: 22.4g