Chocolate Chip Pumpkin Banana Bread

This pumpkin banana bread recipe is the perfect fall treat! With a delicious combination of pumpkin, banana, and warm spices, it's a moist, delicious treat that's super easy to make. It is sure to impress your friends and family.

Prep Time25

Cook Time1

Total Time1 35

Course: Bread, Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 328kcal

Ingredients

Pumpkin Bread

½ cup unsalted butter browned or just melted
2½ teaspoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground ginger optional, or ground cloves
⅔ cup brown sugar light or dark, packed
⅓ cup granulated sugar
2 large eggs room temperature
1 cup canned pumpkin puree not pumpkin pie filling
¾ cup mashed overripe banana about 1 large or 1½ medium
1 teaspoon vanilla extract
⅓ cup sour cream full fat, room temperature
1⅔ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 cup semi-sweet chocolate chips divided

US Customary - Metric

Instructions

Preheat oven to 350 F. Spray a 9 x 5 inch loaf pan with nonstick spray or grease the sides with butter and line with parchment paper and set aside.
Brown the butter: Place the butter in a small saucepan over medium heat. Let it melt, stirring occasionally. The butter will start to bubble and foam, and after a few minutes it will take on a golden amber color. Once you see brown bits forming and smell a nutty aroma—usually 5 to 8 minutes—remove from the heat. Pour the butter into a medium bowl, scraping up all the brown bits from the pan. Remove from heat and immediately pour into a large heatproof mixing bowl,. Make sure to scrape up all the brown bits from the pan with a spatula since those add flavor.
Melt the butter: If you prefer, you can skip browning and just melt the butter instead. Melt the butter in a saucepan or microwave then pour it in a large mixing bowl then continue with the next step.
Add the pumpkin pie spice, cinnamon, nutmeg, and optional cloves or ginger into the hot butter. Stir to incorporate then allow butter to cool 5–10 minutes until warm but not hot to the touch.
In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
Whisk the brown sugar and granulated sugar into the butter until combined. Add eggs one at a time, whisking until smooth after each addition. Stir in pumpkin, mashed banana, sour cream, and vanilla until evenly incorporated.
Use a spatula to fold dry ingredients into wet mixture until just combined (do not overmix).
Fold in ¾ cup chocolate chips. Pour batter into prepared 9×5 in (1.25 lb) loaf pan and smooth the top with a spatula or offset spatula. Sprinkle remaining ¼ cup chocolate chips evenly over the top. Add up to 1/2 cup chocolate chips on top if you prefer!
Bake 55–65 minutes. About halfway through baking, rotate the loaf pan 180° for even baking. This step is optional but helps if your oven has hot spots. Bake until toothpick comes out mostly clean with no wet batter when inserted in the center of the bread. Let the bread cool in the pan on a wire rack for 15–20 minutes before removing.
Lift out with parchment overhang and cool completely on a wire rack before slicing. Let the bread cool completely before slicing. This allows the crumb to set, so the slices hold together and don’t fall apart.

Video

Notes

Bananas: Use overripe bananas. You'll need ¾ cup (135 g) mashed banana. That is about 1 large or 1½ medium bananas.

Pumpkin puree- Use 100% pure canned pumpkin puree, not pumpkin pie filling. For most consistent results, use canned pumpkin. This recipe hasn't been tested with homemade pumpkin puree.

Spices: Uses pumpkin pie spice, cinnamon, and nutmeg, with optional ginger or cloves. If you’re missing one, just add a little extra cinnamon. The spices may seem like a lot, but they help the pumpkin flavor shine. Blooming the spices in the butter enhances their flavor.

Chocolate chips: Add up to 1 cup of chocolate chips in the batter and up to 1/3 cup on top!

Rotate pan: For even baking, rotate the loaf pan 180° halfway through. This is optional but helps if your oven has hot spots.

Butter: If using salted butter, reduce added salt to ½ tsp. If you prefer to skip the browning process, use 1/2 cup melted butter instead of browning 10 tablespoons.

Avoid overmixing: Mix the batter just enough that the dry ingredients are combined with the wet. Stop mixing when you no longer see any bits of flour.

Doneness: The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter. Be careful not to stick the toothpick into a melted chocolate chip. It can make the tester look wet even though the bread is fully baked.

Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze for up to 3 months.

Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition