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Best Quick Chocolate Chip Pumpkin Banana Bread

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This quick chocolate chip pumpkin banana bread is the perfect weeknight baking project—simple ingredients, minimal fuss, and a moist, tender crumb that fills your home with a warm, nostalgic aroma. It’s comfort food at its finest, combining ripe bananas, pumpkin puree, and chocolate chips for a crowd-pleasing treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 cup ripe bananas, mashed (about 2 large bananas)
  • ½ cup pumpkin puree (120g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed brown sugar (50g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (130g), plus 1 tablespoon for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper that hangs over the long sides.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps (about 1 cup).
  3. To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  5. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined—a few lumps are fine. Do not overmix.
  6. Fold in ¾ cup of chocolate chips (reserving 1 tablespoon for the top) with 4-5 strokes.
  7. Scrape the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved tablespoon of chocolate chips on top.
  8. Bake on the center rack for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 45 minutes.
  9. Let the bread cool in the pan on a wire rack for 10-15 minutes, then use the parchment paper handles to lift it out and transfer to the rack to cool completely.
  10. Once completely cool, slice with a serrated knife using gentle sawing motions.

Notes

For best results, use very ripe bananas (heavily speckled with brown spots). If your pumpkin puree is watery, blot it with a paper towel before measuring. Do not overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy texture. The flavors deepen after a day or two.

Nutrition

Keywords: chocolate chip pumpkin banana bread, quick bread, pumpkin banana bread, chocolate chip banana bread, easy banana bread, fall baking, weeknight baking

Find it online: https://willarecipes.com/best-quick-chocolate-chip-pumpkin-banana-bread/