This Pumpkin Banana Chocolate Chip Bread is a warm hug in baked form! It’s super moist and filled with sweet banana, cozy pumpkin, and yummy chocolate chips for a delightful treat.
Honestly, it’s hard to resist a slice of this bread. It’s perfect for breakfast or an afternoon snack—I’m always reaching for another piece. Who could blame me? 🍌🎃
Key Ingredients & Substitutions
Flour: I use all-purpose flour for this bread. If you’re looking for a healthier option, whole wheat flour could work, but it may change the texture a bit. Just add a little extra liquid if needed.
Butter: Unsalted butter is best because it lets you control the salt in the recipe. If you need a dairy-free version, use coconut oil or vegan butter instead, which will still keep it moist.
Brown Sugar: I love using brown sugar because it adds a rich flavor. If you’re out, you can use granulated sugar or even coconut sugar for a different twist. Just note that it may not be as chewy.
Bananas: Ripe bananas are a must! If you’re out of bananas, you can substitute with applesauce—around ½ cup should do. This will keep it moist, but flavor will change a bit.
How do I Mix the Batter Without Overmixing?
Mixing the batter just right is key to a fluffy loaf. Here’s how to do it:
- First, combine your wet ingredients until smooth.
- When adding the dry ingredients, use a spatula or wooden spoon and fold gently. This means bringing the mixture from the bottom to the top, rather than stirring vigorously.
- Stop mixing as soon as you don’t see any flour pockets. It’s okay if the batter is a little lumpy!
Remember, overmixing can lead to tough bread, so embrace that slight lumpiness. Trust me, it’ll be delicious!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
Basic Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup brown sugar (light or dark)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, allow about 15 minutes to cool in the pan, plus another 30 minutes to cool completely on a wire rack. So, in total, you’re looking at about 1 hour and 15 minutes of active time and cooling time before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, grease a 9×5-inch loaf pan with cooking spray or butter, or you can line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves (if you’re using them), and salt. This helps ensure that the leavening agents are evenly distributed throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, whisk the melted butter and brown sugar together until well combined. Then, beat in the eggs one at a time. After that, add the pumpkin puree, mashed bananas, and vanilla extract. Stir until everything is nice and smooth.
4. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gently add the dry ingredients to the wet mixture, folding them in until everything is just combined. It’s important not to overmix to keep your bread tender and fluffy.
5. Add the Chocolate Chips:
Next, fold in the chocolate chips, saving a few to sprinkle on top of the batter later. This step adds that sweet chocolatey goodness throughout the bread!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, making it even. Don’t forget to sprinkle those extra chocolate chips on top for a delicious finish!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check your bread after 60 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done!
8. Cool Down:
Once baked, take the loaf out of the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This will help maintain the bread’s moisture and texture.
9. Slice and Serve:
Finally, it’s time to enjoy your creation! Once cooled, slice the bread and serve. It pairs beautifully with a little butter or cream cheese for that extra touch of goodness. This bread stays fresh for several days in an airtight container and also freezes well, so feel free to save some for later!
Happy baking! Enjoy every slice of this delightful treat! 🍞🍫🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! Just keep in mind that it may give the bread a denser texture. If you do, consider adding a bit more liquid to the batter to maintain moisture.
How Ripe Should My Bananas Be?
The riper, the better! Look for bananas that are heavily speckled or even blackened. They will be sweeter and more flavorful, making your bread even more delicious!
Can I Substitute the Chocolate Chips?
Absolutely! You can use any type of chocolate chips, such as dark or milk chocolate. For a healthier option, try adding chopped nuts, dried fruit, or even white chocolate chips for a fun twist!
How to Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just slice it first and wrap it tightly in plastic wrap and foil before freezing.
