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Banana Chocolate Chip Pumpkin Bread

Banana chocolate chip pumpkin bread with an ultra-moist crumb made from mashed ripe bananas and pumpkin puree, plus pockets of semi-sweet chocolate chips. This one-pan loaf bakes until set in the center, then cools before slicing for clean, tender slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 2 bananas, ripe Mashed very smooth.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
Chocolate
  • 1 cup semi-sweet chocolate chips Use 3/4 cup for folding in; reserve remaining for topping.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Mash bananas very smooth, then whisk with pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a separate bowl until evenly combined.
Combine and add chips
  1. Fold dry ingredients into wet ingredients just until combined, then fold in 3/4 cup chocolate chips.
Bake
  1. Pour batter into the prepared pan and scatter remaining chocolate chips over the top.
Finish baking
  1. Bake for 60-65 minutes at 350F until a toothpick comes out clean with no wet batter clinging.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and slices cleanly.

Notes

For the best moist texture, mash the bananas very smooth and avoid over-mixing once the dry ingredients are added—stop as soon as no dry streaks remain. Store wrapped at room temperature up to 3 days or in the fridge up to 7 days; freeze the fully cooled loaf up to 2 months. If you want a lower-sugar option, reduce granulated sugar by 1/4 cup and use an equal amount of a 1:1 brown sugar substitute to keep the loaf’s structure.