Banana Chocolate Chip Pumpkin Bread
Banana Chocolate Chip Pumpkin Bread is the perfect fall indulgence, combining the natural sweetness of ripe bananas, the richness of chocolate chips, and the warm spices of pumpkin into a moist, tender loaf. This easy-to-make bread fills your kitchen with an irresistible aroma, making it an ideal treat for breakfast, snacks, or dessert. Enjoy it fresh from the oven or as a delightful companion throughout the week.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas and mix in the pumpkin puree until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the banana-pumpkin mixture while folding gently.
- Fold in both sugars and chocolate chips until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: - For added texture, consider incorporating chopped walnuts or dried cranberries into the batter. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.