This healthy pumpkin banana bread recipe is made with sweet overripe bananas, pumpkin puree, and decadent chocolate chips! The banana flavor isn't overpowering but provides natural sweetness in this moist pumpkin banana bread.
Keep this dessert bread as is, or consider topping it with a cream cheese frosting or maple syrup glaze.
It's the perfect treat to enjoy alongside a pumpkin spice latte this pumpkin season!
If you love pumpkin bread recipes be sure to try these next time too - Pumpkin Bread With Streusel Topping, Pumpkin Bread With Cream Cheese Frosting.
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Ingredients
Bananas - You’ll need about 1-2 medium-sized bananas that are ripe and mashed (about ½ cup).
Pumpkin puree - Pumpkin pie filling is not a suitable substitute. The puree gives the bread a cake-like texture and a good amount of moisture. A good brand of canned pumpkin is Libby’s pumpkin puree, but you can use another brand of choice instead or make your own pumpkin puree from roasting pumpkin.
Eggs - Room temperature is best for mixing the eggs into the flour mixture, creating a smooth textured bread batter.
Flour - All-purpose flour is a sturdy option for this pumpkin bread recipe. You could use gluten-free flour, such as Bob’s Red Mill, or plant-based flour, like coconut flour or almond flour. I’ve sifted the flour to prevent lumps in the batter.
Spices - I’ve used ground cinnamon, pumpkin spice, ground nutmeg, and ginger (ground or a small knob of freshly grated ginger) in this recipe. You could omit the cinnamon since pumpkin pie spice typically includes cinnamon, but the extra cinnamon adds great warmth. Always use good quality spices for flavorful bread.
Sugar - I’ve used half brown sugar and half granulated white sugar in the pumpkin banana bread batter. The white granulated sugar adds sweetness and a crispy crust, while brown sugar creates moist pumpkin bread. I suggest using both of these sugars. While I haven't tried it, you could use coconut sugar in this recipe.
Baking powder and baking soda - Check the expiry date on the packaging of these leavening agents so that they cause a good rise in the bread. I’ve also sifted these simple ingredients to prevent lumps in the batter.
Butter - I’ve used unsalted butter (softened at room temperature) in this pumpkin banana bread, but you could use salted butter instead and omit the salt in the recipe. Vegetable oil or coconut oil can be used instead of butter.
Vanilla extract - I use good-quality vanilla extract in most dessert bread and other baked treats.
Chocolate chips - You can use semi-sweet or dark chocolate chips. Mini chocolate chips (about ½ cup) can also be used.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat the oven to 350 F.
Beat the eggs in a large bowl with a mixer on low, and then add butter, sugars, and vanilla extract. Mix to combine and follow with mashed brown bananas, and pumpkin puree.
Mix again until combined.
Tip: I like to keep the pumpkin puree wrapped in linen or some sort of cloth (cheesecloth is the best here) and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread's texture.
In a separate bowl combine the dry ingredients and add to the wet ingredients.
Mix on low until everything combines. Stir in chocolate chips with a spatula.
The batter: should be soft, and sticky and you’ll have to pour the batter with a spoon into the prepared pan. It doesn’t have a ‘’pourable’’ texture.
Transfer the batter into a 9 x 5-inch loaf pan (lightly greased with cooking oil or lined with parchment paper).
Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however, I like to ‘’move’’ the batter a little more towards the center, working from the sides up.
Totally personal preference!). Make a small cut in the middle of the bread. This time (the photos) I didn't make proper cut and pumpkin banana bread rose more on one side of the bread.
Decorate with more chocolate chips on top (optional).
Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs.
The bread will rise a lot during baking but once you open the oven after 55 minutes it will come down. Try not opening the oven unless the top is getting too burnt.
Then cover it quickly with a piece of aluminum foil. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Enjoy!
Tips
- Since every oven differs, I recommend that you check on your pumpkin banana bread after 45-50 minutes of baking. If the bread requires further baking, but the top is getting too brown, cover the bread with aluminum foil for the rest of the baking.
- I always prefer to eat this pumpkin banana bread within 2 days of baking for the best texture and taste, but it can be stored longer in the fridge.
- Whether you’re using homemade pumpkin puree or canned pumpkin puree, it’s best to remove as much moisture from this ingredient as possible so that the excess liquid doesn’t affect the baked bread. Squeeze excess water from the pumpkin puree using a clean fine cloth and a fine mesh strainer.
- I prefer to make my own homemade pumpkin puree by roasting the pumpkin in the oven at 400F until it is soft enough to puree. Making your own pumpkin puree will also produce a better-tasting pumpkin quick bread.
- The chocolate chips can be removed if you’d prefer a less sweet dessert bread.
Freezing and Storing Instructions
Allow your pumpkin banana bread to cool completely and wrap it tightly in plastic wrap. Store at room temperature for 2-3 days.
You can keep it longer, for about 4-5 days as well but the texture may not be the same and moist anymore.
Freeze in an airtight container, preferably wrapped individually in parchment paper, for up to 3 months.
More in-depth about storing pumpkin bread in this post.
Serving Suggestions
What do you serve pumpkin bread with?
I like my pumpkin banana bread simple as it is - just plain butter on a warm slice of bread.
But you can also serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Whipped Cream
- Almond Butter
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple, or Cinnamon honey butter
- Homemade Berry Jam
- Honey, maple syrup or agave syrup
Frequently Asked Questions
Absolutely! Mashed banana and pumpkin puree can be used interchangeably since both are similar in texture and baking function. That said, bananas provide added natural sweetness, whereas pumpkin puree does not.
Bananas can replace eggs in baking (one banana for one egg) but only use them if they complement the other ingredients in the baked food. You may need extra leavening when using bananas to replace eggs in your recipe.
Bananas can also replace oil or butter, much like applesauce does.
Yes, you can. These foods can be used interchangeably, requiring the same amounts, and will create the same texture and similar flavor.
Yes! Bananas must be ripe for the texture and sweetness required when using them in recipes like this pumpkin banana bread. Stay clear of bright yellow bananas and go for bananas with a lot of black on the skin.
Thank you so much for reading about this pumpkin banana bread recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
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📖Recipe
Pumpkin Banana Bread With Chocolate Chips
Ingredients
- ½ cup mashed ripe banana about 1-2 medium size bananas
- 1 15 oz can pumpkin puree excess water removed, see notes (such as Libby's or homemade, I prefer to roast it in the oven (no oil, no seasoning) at about 400 F until pumpkin is soft enough to blend it into puree easily)
- ¼ teaspoon ground ginger or a small knob of freshly grated
- 1 teaspoon pumpkin spice
- 2 large eggs room temp
- 2 + ¼ cup all purpose flour spooned and leveled, sifted
- 1 teaspoon ground cinnamon good quality matters (more flavor and aroma!)
- 1 teaspoon baking powder sifted
- ½ teaspoon baking soda sifted
- ½ teaspoon salt
- ¾ cups unsalted butter softened at room temp
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 + ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ½ to ¾ cup semi sweet or dark chocolate chips. Can use mini chocolate chips too about ½ cups.
Instructions
- Preheat the oven to 350 F.
- Beat the eggs in a large bowl with a mixer on low, and then add butter, sugars, and vanilla extract. Mix to combine and follow with mashed brown bananas, and pumpkin puree. Mix again until combined. Tip: I like to keep the pumpkin puree wrapped in linen or some sort of cloth (cheesecloth is the best here) and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread's texture.
- In a separate bowl combine the dry ingredients and add to the wet ingredients. Mix on low until everything combines. Stir in chocolate chips with a spatula.
- The batter: should be soft, and sticky and you’ll have to pour the batter with a spoon into the prepared pan. It doesn’t have a ‘’pourable’’ texture. Transfer the batter into a 9 x 5-inch loaf pan (lightly greased with cooking oil or lined with parchment paper). Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however, I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!). Make a small cut in the middle of the bread. This time (the photos) I didn't make proper cut and pumpkin banana bread rose more on one side of the bread. Decorate with more chocolate chips on top (optional).
- Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. The bread will rise a lot during baking but once you open the oven after 55 minutes it will come down. Try not opening the oven unless the top is getting too burnt. Then cover it quickly with a piece of aluminum foil. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Enjoy!
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