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

Note: This post first appeared September 10, 2011; the recipe has been edited slightly to include some additional notes, a quick video on how to make this pumpkin banana chocolate chip bread was added (above) along with updated photography. The text is original and thankfully, our basement hasn’t flooded since this incident! Pumpkin banana chocolate chip bread doesn’t seem nearly as innovative these days as it apparently did to me 5 years ago but this recipe is still a winner nonetheless and the perfect way to ease into fall baking. Enjoy!

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

You can also try these gluten free pumpkin muffins, pumpkin protein pancakes or, pumpkin chocolate chip bars if you need to use up leftover canned pumpkin.

I think this pumpkin banana bread with chocolate chips was worth the wait.

Bananas are a staple in this house.

Ulysses eats one 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.

Don’t have ripe bananas but looking for a great classic pumpkin recipe? Try these easy gluten-free pumpkin bars!

Healthy and hearty Pumpkin Banana Chocolate Chip Bread is a great way to ease into fall baking.

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 chip bread before?

No? It’s kind of a match made in heaven.

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?

And if for some weird reason pumpkin and chocolate chips aren’t your thing in banana bread, you can try Banana Zucchini Muffins or Almond Coconut Banana Bread – both delicious alternatives!

Need a more winter appropriate banana bread? Try this gingerbread banana loaf!

The perfect balance of health and dessert, this pumpkin banana chocolate chip bread is a delicious fall breakfast, snack or treat!

Love this pumpkin banana chocolate chip bread recipe?

Check out my Vanilla Pumpkin Skillet CornbreadSweet Potato Raisin BreadGranola Pear BreadApple Streusel Bread and Pumpkin Streusel Bread.

Or, make these chewy gluten-free vegan pumpkin cookies with chocolate chips instead!

5 from 1 vote

Pumpkin Banana Chocolate Chip Bread

Servings: 8 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
This pumpkin banana chocolate chip bread is a delicious fall treat sweet enough to be dessert and light enough to be breakfast. The perfect fall treat!
This pumpkin banana chocolate chip bread is a delicious fall treat sweet enough to be dessert and light enough to be breakfast. The perfect fall treat!


  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1 cup rolled oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 ripe bananas
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract, or vanilla bean paste as shown in video
  • 1 tablespoon melted coconut oil
  • 1/4 cup almond milk
  • 1/3 cup chocolate chips, plus more for sprinkling on top


  • Preheat oven to 350 degrees and grease a 9×5 loaf pan liberally with baking spray.
  • Mix all the dry ingredients together in a large bowl.
  • Mash bananas in a small bowl until smooth.
  • Add the wet ingredients to dry ingredients and mix until well combined.
  • Fold in chocolate chips.
  • Transfer batter into the loaf pan and smooth the top with a spatula.
  • Top with additional chocolate chips.
  • Bake for approximately 40-45 minutes or until toothpick comes out clean.
  • Let cool in pan for 10 minutes before removing from pan and transferring to a cooling rack.



Serving: 1SERVINGCalories: 356kcalCarbohydrates: 64gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 29mgSodium: 292mgFiber: 6gSugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. I make this a couple of days a week or so I’m confident when I make a couple of tweaks. I always make a double batch in a cake pan unless I”m gifting it. I use twice the bananas if I don’t have pumpkin. My last loaves had half of your (pureed in the food prcessor) with bananas and it turned out great. I substitute 2/3 cup of molasses for the brown sugar and let the rolled oats soak in the liquid ingredients a bit to soften them up. My wife is vegan so I use flax seed meal and water in place of the egg(s). I also substituted raisins for chocolate chips until I found organic dried blueberries at Costco.

  2. This looks delicious. I always use WWPastry Flour too. :-)
    Love that you only used 1 tbsp of oil. Nice.

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

    1. 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.

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