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.

This recipe goes way back. It’s one of the first breads I baked for this blog back in 2011 and it was right after our basement was horribly flooded thanks to hurricane Irene. Because of that, I have distinct memories of the day I baked this pumpkin banana chocolate chip bread. It’s weird how significant events will allow you to memorialize trivial things you’d never have remembered otherwise. Apparently, spending 36 hours getting water out of our basement is significant enough for my brain.

Like these pumpkin banana muffins I shared recently, this bread is one of my favorite things to bake at the beginning of fall or right as the seasons are changing. It uses simple ingredients, makes use of something everyone always has on their counter — ripe bananas — and eases you into those warming seasonal flavors you crave.

The bread is healthy and light enough to be considered breakfast, but also sweet and chocolaty enough to pass as dessert. It’s a great way to use up half a can of pumpkin and will make your house smell wonderfully as it bakes up.

If for some reason pumpkin and chocolate chips aren’t your thing in banana bread, you can try banana zucchini muffins or this gingerbread banana loaf which has stolen my heart for the winter season.

Ingredients to Make Pumpkin Banana Chocolate Chip Bread

Here’s what you’ll need to bake the bread, you can find specific ingredient quantities at the bottom of the post in the recipe card.

• Flour: The bread uses a combination of whole wheat pastry flour and all-purpose flour for the perfect balance of tender and hearty.
• Rolled oats: Add a hearty, chewy texture.
• Baking soda and baking powder: For leavening. 
• Pumpkin puree: Brings moisture to the bread and true pumpkin flavor.
• Overripe bananas, mashed: Essential for natural sweetness and a moist texture. (Tip: If your bananas aren’t overripe, soften them in a low oven or microwave for a few seconds.)
• Brown sugar: You’ll only need a little bit of added sugar since the ripe bananas bring so much natural sweetness to this bread.
• Eggs: Help bind the mixture together.
• Milk: To keep the recipe dairy-free, I used almond milk but regular dairy milk can also be used.
• Vanilla extract: For an extra layer of flavor.
• Spices: Salt and cinnamon bring out the pumpkin flavor without overwhelming the bread.
• Chocolate chips: Because gooey pockets of melted chocolate makes everything better.

How to Make It

You can find the full instructions for making this bread at the bottom of the post in the recipe card.

Preheat and Prepare

Preheat your oven to 350°F and liberally grease a 9×5 loaf pan with baking spray. This is an important step to make sure the pumpkin banana chocolate chip bread doesn’t stick to the pan and comes out easily after baking.

Dry Ingredients

In a large mixing bowl, combine all the dry ingredients. Use a whisk to mix the flours, oats, baking soda, baking powder, salt and cinnamon.

Wet Ingredients

In a separate small bowl, mash the bananas until smooth. Then, add the pumpkin puree, eggs, light brown sugar, melted coconut oil, milk and vanilla extract. Mix well to create a smooth, lump-free batter.

Combine the Mixture

Pour the wet ingredients into the large mixing bowl with the dry ingredients. Stir gently until the mixture is just combined. Avoid over-mixing to keep the bread tender. Once combined, fold in the chocolate chips gently.

Transfer and Top

Transfer the batter into the prepared 9″×5″ loaf pan. Use a spatula to smooth the top, ensuring an even surface for baking. Top with additional chocolate chips for a prettier presentation and an extra burst of chocolate in every bite.

Bake and Cool

Place the loaf pan in the oven and bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the bread cool in the pan for 10 minutes. Finally, transfer it to a cooling rack to cool completely before you slice and serve.

Variations and Serving Suggestions

Feel free to get creative with this versatile pumpkin banana bread:

• Nutty crunch: Toss in 1/2 cup of chopped pecans or walnuts.
• Extra spice: Sprinkle a pinch of extra ginger nutmeg or cloves into the batter or use pumpkin pie spice in place of the cinnamon.
• Muffins: Divide the batter into muffin tins for a more convenient grab and go option. You’ll have to reduce the baking time. Start checking the muffins for doneness around 20 minutes.
• Serving idea: Enjoy a warm slice with a slather of creamy pumpkin seed butter and a drizzle of maple syrup or go for the classic option of a smear of good quality butter and honey.

Storage and Prepping Ahead

Make-ahead: The batter can be mixed ahead of time; just keep it covered in the refrigerator and bake within 24 hours.

Storage: Wrap the bread in plastic wrap or place it in an airtight container in the refrigerator. It should stay fresh for up to 4 days.

Freezing: For longer storage, slice the bread and freeze in an airtight container. Simply thaw and reheat slices straight from the freezer for a quick and delicious treat.

Try Some of These Other Delicious Fall Breads

Vanilla pumpkin skillet cornbread 
Sweet potato raisin bread
Pear bread
Apple streusel bread
Pumpkin streusel bread.

Or, make these chewy gluten-free vegan pumpkin cookies with chocolate chips if prefer a treat in cookie form.