Pumpkin Banana Chocolate Chip Bread

This pumpkin banana chocolate chip bread is a delicious fall treat sweet enough to be dessert and light enough to be breakfast.

Operation dry out the basement was in full effect yesterday. The good news is we now have a functioning boiler and air handler again. The central vacuum and treadmill however are still in critical condition. Doctor’s orders are time + dry air, fingers crossed for a full recovery. Ulysses may not be a chef or a masseuse, but I’d say handyman is a slightly better quality when things like this happen.

Enough about water. How about pumpkin instead?

Starbucks reintroduced the pumpkin spice latte this week so I figured it was an appropriate time to tap into the stockpile of Libby’s I hoarded from last year.

Confession: I actually opened this can last Sunday for some pumpkin oats and it’s been sitting in my fridge ever since, desperately waiting to be incorporated into some baked good.

Pumpkin chocolate chip bread

I think this was worth the wait.

Bananas are a staple in this house. Ulysses eats 1 every morning, I will almost always have at least 1/2 of one each morning, factor in snacks and we go through a “bunch” of bananas in about 2.5-3 days. Overripe ones are a rarity. So, when I came home yesterday from my trip to California and saw 3 bananas getting all brown and spotted I actually got excited to finally have some to bake with.

I’m going to go out on a limb and say everyone has had banana bread at some point and many have had pumpkin bread before. But, have you had pumpkin + banana + chocolate chips before? No? It’s kind of a match made in heaven.

Pumpkin banana chocolate chip bread

It’s healthy and light enough to be considered breakfast and sweet and chocolaty enough to qualify as dessert. A multifunctional bread. What more could you ask for?

Pumpkin Banana Chocolate Chip Bread
Prep time
Cook time
Total time
This pumpkin banana chocolate chip bread is a delicious fall treat sweet enough to be dessert and light enough to be breakfast.
Serves: 1 loaf
  • 1 cup whole wheat pastry flour
  • ½ cup AP flour
  • 1 cup old fashioned oats
  • ⅓ cup packed brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1½ ripe bananas
  • ½ cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons canola oil
  • ¼ cup almond milk
  • ⅓ cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. Grease loaf pan and set aside.
  3. Mix all the dry ingredients (first 7) together in a large bowl.
  4. Mash bananas in a small bowl.
  5. Add pumpkin, milk, oil, egg and vanilla extract and mix.
  6. Add wet ingredients to dry ingredients and mix to combine.
  7. Fold in chocolate chips.
  8. Pour batter into loaf pan.
  9. Bake for approximately 45-50 minutes or until toothpick comes out clean.
  10. Let cool in pan for 10 minutes before transferring to a cooling rack.


Have you broken out the pumpkin yet this season?

What’s your favorite pumpkin recipe? Links welcome if you have one you love!


  1. says

    I have not busted out the pumpkin yet — I do have a few cans in my pantry from last year though!As much as I love the cooler weather I’m not ready to bust it out yet.

    I love pumpkin + choc chips — a coworker of mine made this fabulous pumpkin/choc chip bread last year and it was so good. I bet yours is great too — I am a huge banana lover!

  2. Kat says

    Looks so yummy! Just wondering if regular whole wheat flour will have the same effect as the whole wheat pastry flour??

  3. Samantha says

    In the baking mood tonight and this is my winner! However, I don’t have any oats except steel-cut… any substitution suggestions?

    • Running to the Kitchen says

      Hi Samantha- Sorry I didn’t get to this in time… If you haven’t made it yet, you could probably just use 2 cups of flour instead of 1 cup to make up for the 1 cup of oats. The texture will be a bit different but should probably still work.


  1. […] It’s October!  Which means every time you go into the grocery store you will see oversized orange gourds sitting outside the automatic doors, slightly gross around the back and likely 90% seeds and skin.  But this is not a post about pumpkin carving – maybe I’ll do that later… instead, this is about the much better thing you can find inside the grocery store in October (if you can find it at all).  Yes, I’m talking about canned pumpkin.  the most popular brand being Libbys.  I’ve had a recipe that I sent to myself a while back that I’ve been waiting to make, and tonight, I finally got the chance to make it.  Pumpkin Banana Chocolate chip bread! […]

  2. […] I think that I have a problem. I am addicted to pumpkin. And its only September 13th! At the rate I am going, I may single-handedly cause a second pumpkin shortage. Although I know that I am not alone given all the pumpkin recipes popping up like weeds in blog land. I can’t wait to try this, and this, and this. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: