This Pumpkin Banana Chocolate Chip Bread is a cozy treat that combines the flavors of pumpkin, ripe bananas, and sweet chocolate chips. It’s moist, fluffy, and perfect for any time of day!
I love how this bread fills my kitchen with a warm, sweet smell while baking. Plus, it’s amazing for breakfast or as a snack. Who can resist chocolate chips, right? 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives this bread its moistness and flavor. If you have fresh pumpkin, you can bake, puree, and use that instead. Just make sure it’s well-drained!
Bananas: Ripe bananas are essential here. Their natural sweetness adds flavor and moisture. If you have overripe bananas, they’re perfect for this recipe. In a pinch, unsweetened applesauce can also work as a substitute.
Butter: I prefer unsalted butter for better control over salt levels, but if you only have salted butter, just reduce the added salt slightly.
Chocolate Chips: Semi-sweet chocolate chips are a favorite for balance, but you could use dark chocolate or even milk chocolate if you prefer a sweeter taste. For a lower sugar option, try dark chocolate chips.
How Do I Ensure My Bread Is Perfectly Moist and Fluffy?
To get that lovely moist and fluffy texture, measuring ingredients accurately is crucial. Here’s a quick checklist:
- Make sure your bananas and pumpkin are at room temperature for better mixing.
- Mix wet and dry ingredients separately before combining them. This helps avoid overmixing.
- Don’t overmix when combining wet and dry ingredients! Just fold until you see no more flour.
- Check for doneness by inserting a toothpick—aim for a few moist crumbs on it, not wet batter.
Following these tips will help ensure your Pumpkin Banana Chocolate Chip Bread turns out perfectly every time!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
For The Bread:
- 1 cup (240g) canned pumpkin puree
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe will take about 15-20 minutes for preparation and approximately 60-70 minutes for baking. After baking, you’ll want to give it about 15 minutes to cool in the pan before transferring it to a wire rack. So, you’re looking at around 1 hour 30 minutes total to have this delicious bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This is an important step to ensure your bread doesn’t stick!
2. Mix the Wet Ingredients:
In a large mixing bowl, add the canned pumpkin puree, mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk to mix them all together until smooth and well combined. It should smell delicious already!
3. Combine the Dry Ingredients:
In a separate bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). This step helps to evenly distribute the baking powder and spices throughout the bread.
4. Bring it All Together:
Next, slowly add the dry mixture to the wet mixture. Gently fold everything together using a spatula, being careful not to overmix. It’s okay if there are a few small lumps—just make sure no flour is visible.
5. Add the Chocolate Chips:
Now, fold in the chocolate chips, saving a few to sprinkle on top of the batter before baking. This little touch adds extra yumminess on top!
6. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface of the batter for a lovely finish.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 60-70 minutes. Keep an eye out for it to rise beautifully! To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready!
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully turn it out onto a wire rack to cool completely. This helps avoid sogginess!
9. Slice and Serve:
When your Pumpkin Banana Chocolate Chip Bread is completely cool, slice it up and enjoy! It makes a fantastic snack or breakfast treat, warm or at room temperature.
This recipe beautifully blends the flavors of pumpkin and banana with delicious chocolate chips, making it a cozy, delightful addition to your baking repertoire!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast and puree the pumpkin first. Make sure to drain any excess moisture to ensure the bread doesn’t become too wet.
What Can I Substitute for Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or 1/2 mashed banana per egg. For a vegan option, flax eggs work well—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until thickened.
How Do I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the freezer, where it can last for up to 3 months. Thaw in the fridge or at room temperature when ready to enjoy!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for extra crunch. You could also incorporate dried fruits like cranberries or raisins for a twist on flavor. Just keep an eye on the total mix-ins to avoid overloading the batter!
