This Pumpkin Banana Chocolate Chip Bread is a warm and cozy treat. The mix of sweet bananas and spiced pumpkin makes it super tasty. Plus, those chocolate chips? Total game-changer!
Baking this bread fills your kitchen with a delightful smell that has everyone wandering in for a slice. I love enjoying it with a cup of tea—perfect for a chilly day!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Essential for that autumn flavor! If you don’t have canned pumpkin, you can use homemade pumpkin puree made from roasted pumpkin. Just ensure it’s well strained to avoid excess moisture.
Ripe Bananas: The riper the bananas, the better! Their sweetness will shine. If you have overripe bananas, they’re perfect for this recipe. No bananas? Unsweetened applesauce or mashed sweet potatoes can work as substitutes!
Sugar: I use a mix of granulated and brown sugar for a deeper flavor. For a healthier option, try using coconut sugar or a sugar substitute. Just keep in mind that sweetness levels may vary.
Vegetable Oil: I often use coconut oil for a unique flavor, but any neutral oil works well. If you’re looking for a healthier fat, applesauce can be a great replacement in some cases.
Flour: All-purpose flour is standard, but you could easily swap half for whole wheat flour for added nutrition. Gluten-free flour blends will also work if needed; just ensure they have a binding agent.
What’s the Best Way to Mix Ingredients Without Over-Mixing?
One common challenge is mixing the ingredients just right. You want to combine them well without making the bread dense. Here’s how you can achieve this:
- Combine wet ingredients in one bowl and dry in another—this keeps things organized.
- When adding dry to wet, use a spatula or wooden spoon, and fold gently. Rotate the bowl as you go.
- Stop mixing once you see a few flour streaks. It’s okay if there are small lumps; they will bake out.
- Finally, gently fold in chocolate chips rather than stirring vigorously. This helps maintain that light texture!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup canned pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This delicious Pumpkin Banana Chocolate Chip Bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, remember to cool it slightly before slicing—a total of around 1 hour and 30 minutes from start to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the bread bakes evenly. Take a 9×5-inch loaf pan and lightly grease it or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, mashed bananas, granulated sugar, brown sugar, oil, and eggs. Use a whisk to mix everything until it is smooth and well blended. This mixture brings all the flavors together!
3. Prepare the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger (if using). Mixing these dry ingredients helps ensure an even rise during baking.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be sure not to over-mix! You want to just combine everything until you can’t see any more flour. Lumps are okay and will help keep your bread tender.
5. Add the Chocolate Chips:
Gently fold in the chocolate chips, making sure they’re evenly distributed. Reserve a few to sprinkle on top for a delicious finish if you like!
6. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan and spread it out evenly. If you saved some chocolate chips, sprinkle them on top now to make your bread extra special!
7. Bake:
Place the pan in your preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Keep an eye on it toward the end of baking!
8. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This helps it develop a nice texture.
9. Slice and Enjoy:
Finally, slice your warm, moist Pumpkin Banana Chocolate Chip Bread and enjoy a piece with a cup of coffee or tea. It’s perfect for breakfast, a snack, or even dessert!
This recipe makes a delightful loaf with the wonderful combination of pumpkin and banana flavors, enhanced by chocolate chips in every bite. Enjoy the taste of fall! 🍞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If you prefer fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to maintain the bread’s texture.
Can I Substitute the Eggs?
Absolutely! For a vegan option, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit for 5 minutes) as a substitute for each egg.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to add nuts like walnuts or pecans, or even dried fruits like cranberries or raisins for added flavor and texture. Just adjust the amount of chocolate chips accordingly so the mix-ins don’t overpower the bread.
