Pumpkin Chocolate Chip Banana Bread Recipe

5 from 1 vote

You’re going to go nuts for my Pumpkin Chocolate Chip Banana Bread recipe!  This easy-to-make bread is moist, flavorful, and sure to satisfy your sweet tooth!

pumpkin chocolate chip banana bread cut in slices

Can’t wait to share this easy banana bread recipe with you!  Fall baking is the best, isn’t it?! The aromas in the house are like no other. I developed a moist banana bread recipe that is so soft and chocolaty it’s hard to resist!  Hope you all enjoy 🙂

Try my Chocolate Chip Pistachio Banana Bread recipe too!  Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin chocolate chip banana bread cut in slices

What You’ll Need

  • butter– I generally use salted butter for all of my recipes, unsalted works fine as well.
  • granulated sugar– This fine sugar gives the bread its sweetness.
  • bananas– Use ripe bananas for the banana bread. Bananas should be black spotted for best results.
  • eggs– For consistency, I use large eggs in my recipes.
  • vanilla- For best tasting results use pure vanilla.
  • pumpkin puree– Find pumpkin puree in the baking isle of the grocery store. Make sure you don’t pick up pumpkin pie filling.
  • all purpose flour– Flour is the main dry ingredient in the banana bread.
  • ground cinnamon– Cinnamon is a nice spice in banana bread.
  • baking soda– Baking soda helps the bread rise during baking.
  • mini chocolate chips– Any chocolate chips work great, mini are my favorite.

How To Make Pumpkin Chocolate Chip Banana Bread

  1. Preheat oven to 350 degrees F. and spray a large bread pan with cooking spray.
  2. Place butter and sugar into a large mixing bowl. Mix until well combined then add bananas, eggs and vanilla. Mix until combined then add pumpkin, stirring well. Add flour, baking soda and chocolate chips, stirring to combine. Transfer batter to pan spreading evenly.
  3. Bake for 1 hour, or until baked though.
  4. Let cool completely before transferring and cutting into slices.

pumpkin chocolate chip banana bread on plate

Makes a great gift for family and friends for the holidays too. Wrap in some nice cellophane and a bow and you’ve got yourself a beautiful homemade gift.

How To Serve

Serve banana bread room temperature cut into slices. Warm and spread with butter for another delicious option.

Leftovers

Store any leftover banana bread slices in an airtight container in the refrigerator for up to 4-5 days.

Tips For The Best Banana Bread

  1. Bananas that you use for your banana bread should be overly ripe, lots of black on peel.
  2. To store ripe bananas: freeze with or without the peel. Return to room temperature before baking.
  3. Use oil over butter. Oil emulsifies and coats the flour, preventing it from absorbing too much water which results in dry banana bread.
  4. Carefully fold dry and wet ingredients together for a tender crumb.
Pumpkin Chocolate Chip Banana Bread
5 from 1 vote

Pumpkin Chocolate Chip Banana Bread

You're going to go nuts for my Pumpkin Chocolate Chip Banana Bread recipe!  This easy-to-make bread is moist, flavorful, and sure to satisfy your sweet tooth!
Course: Breakfast
Cuisine: American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Calories: 259kcal
Author: Jenny
Cost: $20
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Equipment

  • Oven
  • loaf pan
  • large mixing bowl
  • measuring spoons
  • measuring cups
  • mixing spoon

Ingredients

  • 1 stick unsalted butter softened
  • 1 cup granulated sugar
  • 3 large overripe bananas mashed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F. and spray a large bread pan with cooking spray.
  • Place butter and sugar into a large mixing bowl. Mix until well combined then add bananas, eggs and vanilla. Mix until combined then add pumpkin, stirring well. Add flour, baking soda and chocolate chips, stirring to combine. Transfer batter to pan spreading evenly. Bake for 1 hour, or until baked though.
  • Let cool completely before transferring and cutting into slices.

Nutrition

Calories: 259kcal | Carbohydrates: 51g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 114mg | Potassium: 169mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2475IU | Vitamin C: 3.3mg | Calcium: 32mg | Iron: 1.6mg
Keywords: best banana bread, best banana bread recipe, chocolate chip banana bread, chocolate chip banana bread recipe, easy banana bread, easy banana bread recipe, homemade banana bread, how to make banana bread, moist banana bread recipe, pumpkin banana bread

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29 Responses
  1. Tricia Torrance

    I read in the tips that you would recommend using oil over butter, but the recipe calls for butter. How much oil would you use to replace the butter in the recipe? Thanks!

    1. Jenny

      Equal amounts if you’d like to substitute, but please note I’ve only tested this recipe with butter.

  2. Harry

    This looks great! Always looking for another way to make pumpkin bread, I had never considered paring it with bananas. Definitely worth a try! Thanks for sharing your creation!

  3. Kelly

    Question why do you say to use oil over butter but the recipe says butter? Trying this out today!

  4. Linda Tanzini

    Jenny, do you think this would work for muffins? Also,how much in cups is 3 bananas? I like to measure my bananas to control moisture. I love your site by the way! I do however convert everything to gluten free normally with success, thanks, Linda

    1. Jenny

      I think it would work just fine for muffins Linda! Let me know how it works! I’d say 3 bananas is roughly 1 1/2 cups mashed bananas.

  5. Berit

    First day of Fall today and I’m making these!!!🧡
    Have you ever tried this recipe as a muffin instead of a loaf?

  6. Ann

    Have you tried it with standard size chocolate chips? Is there a reason you chose mini chips instead?

    1. Jenny

      Hi Ann, regular standard size chocolate chips will work just fine. I prefer the mini, but have used regular as well.

  7. Brad Nierenberg

    This looks great! Always looking for another way to make pumpkin bread, I had never considered paring it with bananas. Definitely worth a try! Thanks for sharing your creation!

  8. Debera Ingargiolo

    I’ve been surfing online quite two hours today, but I never spotted any existing attention-grabbing blog post such as yours. It is really stunning worth good enough I believe. In my opinion, if many site owners and bloggers crafted fine material materials you probably did, the web will likely be way more beneficial than everbefore.I may book mark this article !! Will truly read again !! Thanks to your useful information and facts.

  9. Naomi

    Oh, this looks so good! If you had any leftovers, I bet it would make awesome French Toast.

  10. Julie @ Table for Two

    I love this version of banana bread! It looks so moist and perfect treat for Fall!

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