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Banana Chocolate Chip Pumpkin Bread

Banana chocolate chip pumpkin bread with an ultra-moist crumb and dark chip pockets, baked until the top is set. Made by mixing smooth mashed bananas with pumpkin and sugars, then folding in chocolate chips for even distribution.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 bananas, mashed
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
Chocolate
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and mix wet batter
  1. Preheat the oven to 350F and grease a 9x5 loaf pan (set aside).
  2. Mash the bananas very smooth, then whisk with the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Mix dry and combine
  1. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. Fold the dry ingredients into the wet ingredients just until combined, then fold in 3/4 cup of the chocolate chips.
Bake
  1. Pour the batter into the prepared loaf pan and scatter the remaining chocolate chips over the top.
  2. Bake for 60–65 minutes at 350F until a toothpick comes out clean.
  3. Cool the loaf for 15 minutes before slicing.

Notes

Pro tip: mash bananas until no large lumps remain so the crumb stays tender and even. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce (keep bake time the same).