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Banana Chocolate Chip Pumpkin Bread

A delightful blend of ripe bananas, chocolate chips, and pumpkin spice, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas Very ripe bananas will yield a sweeter bread.
  • 1 cup canned pumpkin Alternatively, use cooked and pureed fresh pumpkin.
  • 2 large eggs
  • 1 cup sugar Feel free to reduce for a lower sugar option.
Dry Ingredients
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon Adjust for more or less pumpkin flavor.
Add-Ins
  • 1 cup chocolate chips Try adding nuts like walnuts or pecans for texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the pumpkin puree and eggs, mixing until well blended.
  4. Gradually stir in the sugar, ensuring everything is combined.
Mixing
  1. In another bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
  2. Gradually add this dry mixture to the banana and pumpkin mixture, stirring until just combined.
  3. Fold in the chocolate chips.
Baking
  1. Pour the batter into the greased loaf pan.
  2. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
  4. Let it cool completely before slicing.

Notes

Store the bread wrapped tightly in plastic wrap or in an airtight container. It stays fresh at room temperature for about 3 days or can be frozen for up to three months.