Pumpkin Banana Bread with Chocolate Chips
The aroma when this Chocolate Chip Pumpkin Banana Bread comes out of the oven is nothing short of heaven! This incredibly moist fall favorite is packed with chocolate chips and tons of pumpkin flavor, it’s the quick bread recipe every pumpkin spice lover needs! Perfect for dessert, breakfast, gifting or just snacking!
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Pumpkin Banana Bread with Chocolate Chips
Oh sweet sweet pumpkin banana bread, how I love you so. You are the mashup of my two favorite things, and I am forever grateful for your existence.
If you’re looking for the definition of a fall recipe, look no further because this Chocolate Chip Pumpkin Banana Bread moist, flavorful, busting with chocolately goodness and it’s everything you’re going to want in your life this fall, or as I like to call it, pumpkin season.
They say the best things get better with age, so the fact that this recipe is even better on day 2, meaning it must be the best! Much like banana bread, the flavors are enhanced after sitting a day to allow the pumpkin and bananas a chance to properly mingle with the other ingredients and show it’s full flavor potential.
Tips For Avoiding A Pumpkin Banana Bread Disaster
Pay Attention to the Labels: For this recipe, you need pumpkin puree NOT pumpkin pie filling. This is an easy mistake to make while shopping at the grocery store.
The labels often look very similar, but the products are not! If you accidentally buy pumpkin pie filling DO NOT just use it anyway. I’m here to warn you that it will not turn out.
Use Ripe Bananas: When it comes to using bananas in a quick bread recipe, the riper the better. As soon as they start to become freckled, and a little soft it means you have the perfect bananas for banana bread.
The riper your banana is the stronger the banana flavor will be. So, if you want to wait even longer than when they just start to freckle, go for it! Just don’t wait so long that they’ve gone bad.
Apply The Toothpick Method: While I try to give as accurate cooking times as possible, everyone’s oven is different meaning the cooking time that worked for me, might not work for you. I suggest starting with setting your timer on the lower end of the timetable and begin adjusting the time from there.
To be sure the bread is fully baked, insert a toothpick into the middle, while still in the oven, and if the toothpick comes out mostly clean, not globs of batter, then it’s ready to come out of the oven.
How To Customize This Pumpkin Banana Bread Recipe
One of the best parts about most quick bread recipes is the fact that they are very forgiving. You can change them up here and there and still come out with an amazing result.
Feel free to swap up to half the flour for whole wheat or another favorite whole-grain flour of your preference. Not a fan of white sugar? Use brown sugar instead of white for a denser, moister bread. You can also swap out the chocolate chips for something else, like peanut butter chips, or walnuts.
The bread will be just as good if you choose to go with plain pumpkin banana bread. I often make one loaf with chips, and one loaf without because we have a household of split opinions on which is better.
Cut a slice of this homemade pumpkin banana bread with chocolate chips, serve it warm with a cup of coffee and you’re in for a treat!
The Best Toppings and Spreads for Pumpkin Banana Bread
Don’t get me wrong, this pumpkin banana bread is absolutely amazing on its own! Like, I think it could win awards for the best plain dessert, but that doesn’t mean it can’t get even better!
My personal favorite pumpkin banana bread topping is some whipped pumpkin spice butter (recipe coming soon) because you can never have too much pumpkin, right?
Along with that I also highly suggest trying it with a cinnamon spread, or a flavored cream cheese spread. Both are to die for!
If you’re feeling really extra, try topping the whole loaf with a frosting or glaze. I’m sure you won’t regret it!
Can Pumpkin Banana Bread Be Made Into Muffins?
Of course, you can make this recipe as muffins! While I love a good quick bread loaf, sometimes muffins are just plain easier, especially when taking it to an event, or a bake sale. That way no one has to waste time trying to equally slice up the whole loaf, and you get the same great taste! It’s a truly a win-win situation!
Just adjust the cooking time a little, and that’s the only difference in making this recipe as muffins instead of a loaf. You can check out my Pumpkin Muffins post to reference the baking temperature and time.
All of Your Quick Bread Questions Answered
What is quick bread? To put simply, quick bread is defined as any bread leavened with leavening agents other than yeast or eggs. In this case, the baking soda is doing the work of making the bread rise.
Can you freeze quick bread? You sure can! Since this recipe makes 2 loaves I love to leave one out to eat and freeze the other. It makes for a great quick treat to pull out when I’m craving something sweet.
For the best results, let the pumpkin banana bread cool completely, then wrap in plastic wrap, or slice and place in an airtight container.
How long will quick bread last? The life of your quick bread will depend on the way you store it. Here are the different timelines:
At room temperature: 1-2 days
In the refrigerator: Up to 1 week
In the freezer: Up to 3 months
SEE THE RECIPE CARD BELOW FOR DETAILS ON HOW TO MAKE PUMPKIN BANANA BREAD WITH CHOCOLATE CHIPS. ENJOY!
Don’t Miss Out On Even More Amazing Quick Bread Recipes
Cinnamon & Sugar Quick Bread Sweet, and incredibly moist quick bread recipe. This cinnamon bread will bring warmth even to your coldest of days.
Blueberry Oatmeal Quick Bread This incredibly easy blueberry bread (it takes just 10 minutes to mix!) gets an added dose of healthy with the addition of Greek yogurt and oats, making it an even better option than banana bread or blueberry muffins, too.
Hard Apple Cider Bread If you enjoy beer bread, you need to try this Hard Apple Cider Bread for fall!! It’s super simple to make. The buttery top crust is thick and crunchy, making it the perfect companion to soups, chili, dips, honey butter and more!
Cinnamon Roll Bread This Cinnamon Roll Quick Bread is buttery and moist, with a hidden layer of cinnamon and pecans, then topped with a silky sweet glaze. So easy and so good!
Easy Double Chocolate Zucchini Bread Moist, flavorful zucchini bread with a twist: cocoa in the batter, and studded with chocolate chips. Double Chocolate Zucchini Bread is a winner every time!
The Best Cranberry Orange Bread sweet, gorgeous, and perfect for giving! Made with lots of orange zest, melted butter, and fresh cranberries.
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Don’t forget, quick bread, like this pumpkin banana bread, makes a great gift that to share with friends, family co-workers, and neighbors.
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Pumpkin Banana Bread
The aroma when this Pumpkin Banana Bread comes out of the oven is nothing short of heaven! This is the quick bread recipe every pumpkin spice lover needs!
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 3 cups pumpkin puree (canned or fresh)
- 2-3 ripe bananas, mashed
- 4 large eggs
- 1¼ cup granulated sugar
- ¾ cup brown sugar, packed
- ½ cup vegetable oil
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 1½ cups chocolate chips
- Preheat oven to 325° F with oven rack in lower 1/3 position. Grease two 9x5 inch loaf pans.
- In a large mixing bowl, whisk the flour, baking soda, salt and spices and set aside.
- In another mixing bowl, combine the pumpkin, bananas, eggs, sugars, oil, orange juice and vanilla extract, whisk until well combined. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Do not over-mix, the batter should be lumpy. Gently fold in chocolate chips.
- Pour batter evenly between the two greased loaf pans. Bake for 75-90 minutes, covering loaves with aluminum foil after 45 minutes to prevent the tops from getting too brown. The bread is done when a toothpick inserted in the center comes out clean (it's ok if it has a few moist crumbs). Start checking around 75 minutes.
- Cool bread completely in the pans on a wire rack before removing and slicing. Store in an airtight container at room temperature or refrigerated for up to 10 days. If you can wait, this bread is really good if you wait 24 hours after baking to enjoy!!
- Baked quick bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Want to make muffins? bake for 20-30 minutes.
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