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