Moist Pumpkin Banana Bread with Chocolate Chips is made with sweet overripe bananas, pumpkin puree, and chocolate chips folded through a warmly spiced batter. The banana flavor stays in the background, adding natural sweetness rather than taking over, so this still tastes like a proper pumpkin loaf.
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Pumpkin Banana Bread Recipe
Ginger, cinnamon, and nutmeg layer on top of pumpkin spice for a loaf that tastes fully spiced, not one note. The batter comes out thick, more scoopable than pourable, which is exactly right, it is what gives the baked loaf its dense, moist crumb studded with melted pockets of chocolate.
This makes one loaf, about 8 slices, and it is just as good the next day once the flavors settle.
Ingredients
- Mashed ripe banana - about 1 to 2 medium bananas, the riper the better for natural sweetness.
- Pumpkin puree - Libby's or homemade, with the excess water pressed out first. I like to roast fresh pumpkin at about 400 degrees Fahrenheit, no oil or seasoning, until it is soft enough to blend smooth.
- Ginger, pumpkin spice, cinnamon, nutmeg - a full spice lineup, not just one note of fall flavor.
- Eggs, butter, white and brown sugar, vanilla - the base of a rich, tender quick bread.
- Chocolate chips - semi sweet or dark, folded in at the end and optionally scattered on top too.
Julia's Tip
Do not skip the shallow cut down the center of the batter before it goes in the oven. I learned this one the hard way, skip it and the loaf can rise unevenly to one side instead of splitting cleanly down the middle the way a good quick bread should.
If you are roasting your own pumpkin, my how to make pumpkin puree guide covers both the roasted and stovetop methods.
How To Make Pumpkin Banana Bread - Step By Step Photos
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the eggs on low, then add the butter, both sugars, and vanilla. Mix to combine, then add the mashed banana and pumpkin puree. Mix again until combined.
- In a separate bowl, combine the flour, ginger, pumpkin spice, cinnamon, baking powder, baking soda, salt, and nutmeg. Add to the wet ingredients and mix on low until combined. Stir in the chocolate chips with a spatula.
- The batter will be thick and sticky, not pourable, so spoon it into a greased or parchment lined 9 by 5 inch loaf pan. Tap the pan against the counter to settle it and release air bubbles. Cut a shallow slit down the center, and top with a few more chocolate chips if you like.
- Bake 55 minutes to an hour, until a toothpick comes out clean or with just a few crumbs. The loaf rises a lot in the oven and settles once you open the door, so try not to check too early. Rest in the pan 15 minutes, then cool completely on a wire rack before slicing.
Want it without the banana? My pumpkin bread with streusel topping is the other fall loaf in my regular rotation.
What To Serve With Pumpkin Banana Bread
- A warm cup of coffee or chai
- A smear of butter while it is still slightly warm
- More from my cozy pumpkin desserts collection
Tips
- Press the moisture out of the pumpkin puree. A clean cloth or cheesecloth works, even with canned puree, and it keeps the crumb from turning dense.
- Use very ripe bananas. The more brown spots, the sweeter and more banana flavor you get without needing extra sugar.
- Do not open the oven early. The loaf puffs up dramatically in the first stretch of baking, opening the door too soon can cause it to sink.
- Let it cool fully before slicing. A warm loaf is more likely to crumble than one that has had time to set.
Variations
- Add nuts. Chopped walnuts or pecans folded in with the chocolate chips add crunch.
- Use white chocolate. White chocolate chips work in place of semi sweet or dark for a sweeter loaf.
- Make it mini. Divide the batter between two or three small loaf pans and shorten the bake time.
- Make muffins instead. Divide into a lined muffin tin and check for doneness closer to 20 to 25 minutes.
Why Did My Loaf Rise Unevenly?
This usually happens when the top crust sets before the center has finished rising, so the loaf finds the path of least resistance and splits to one side instead of down the middle. A shallow cut down the center of the batter before baking gives it a controlled place to rise through instead.
Can I Make This Ahead Of Time?
Yes. Bake it a day or two ahead, cool it completely, and store it tightly wrapped at room temperature. If anything, the flavor is better the next day once everything has had time to settle.
How To Store Pumpkin Banana Bread
- To Store. Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- To Reheat. A few seconds in the microwave brings back some of the just baked warmth.
- To Freeze. Wrap tightly, whole or in slices, and freeze for up to 3 months. Thaw at room temperature before serving.
More Pumpkin Recipes You'll Love
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Moist Pumpkin Banana Bread with Chocolate Chips
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the eggs in a large bowl with a mixer on low, then add the butter, both sugars, and vanilla. Mix to combine, then add the mashed banana and pumpkin puree. Mix again until combined.2 large eggs, ¾ cup unsalted butter, ½ cup white granulated sugar, ½ cup brown sugar, 1 ½ teaspoon vanilla extract, ½ cup mashed ripe banana, 1 15 ounce can pumpkin puree
- In a separate bowl, combine the flour, ginger, pumpkin spice, cinnamon, baking powder, baking soda, salt, and nutmeg. Add this to the wet ingredients and mix on low until everything comes together. Stir in the chocolate chips with a spatula.2 cups all purpose flour, ¼ teaspoon ground ginger, 1 teaspoon pumpkin spice, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground nutmeg, ½-3/4 cup semi sweet or dark chocolate chips
- The batter will be thick and sticky rather than pourable, so spoon it into a 9 by 5 inch loaf pan, lightly greased or lined with parchment paper. Tap the pan a few times against the counter to settle the batter and release air bubbles. Cut a shallow slit down the center of the batter, this helps the loaf rise evenly instead of cracking unevenly to one side. Top with a few more chocolate chips if you like.
- Bake for 55 minutes to an hour, until a toothpick inserted into the center comes out clean, dry, or with just a few crumbs. The loaf will rise a lot in the oven and settle back down once you open the door. Try to avoid opening it early, if the top is browning too fast, tent it loosely with foil. Let the bread rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Squeeze the moisture out of the pumpkin puree: wrap it in a clean cloth or cheesecloth and press out the excess liquid, even with canned puree. It makes a real difference to the final texture.
- Do not skip the center cut: a shallow slit down the middle of the batter before baking helps the loaf rise evenly instead of splitting to one side.
- Keep the oven door closed early on: the loaf puffs up a lot in the first stretch of baking and settles once you open the door, so resist checking on it too soon.
- Storage: keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freezes well, sliced or whole, for up to 3 months.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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