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Banana Chocolate Chip Pumpkin Bread

Banana chocolate chip pumpkin bread with an ultra-moist crumb made by whisking bananas, pumpkin puree, and two sugars into a tender batter. Fold in chocolate chips for pockets of melty sweetness and bake until a toothpick comes out clean.
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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
 

Preheat and prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Mash the bananas very smooth.
Make the wet mixture
  1. Whisk the mashed bananas with the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a separate bowl.
Build the batter
  1. Fold the dry mixture into the wet mixture until just combined.
  2. Fold in 3/4 cup of the semi-sweet chocolate chips.
Bake
  1. Pour the batter into the greased loaf pan and scatter the remaining chocolate chips over the top.
  2. Bake for 60 to 65 minutes at 350F, until a toothpick comes out clean, with the loaf domed and set.
Cool and slice
  1. Cool for 15 minutes before slicing, so the crumb holds together when cut.

Notes

For clean slices, let the loaf cool fully after the 15-minute rest—wrap and chill up to 3 days in the fridge. Freeze sliced portions up to 2 months (thaw overnight in the refrigerator). For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce; the texture stays tender but the loaf will be slightly less rich.