Chocolate Chunk Pumpkin Banana Loaf

So you want something cozy, chocolatey, and suspiciously good for breakfast? Same.

This Chocolate Chunk Pumpkin Banana Loaf is basically fall and bakery vibes in loaf form — tender crumb, melty chocolate pockets, and a tiny bit of smugness when you tell people you made it yourself. Bonus: it’s gloriously low-effort and high-deliciousness. You’re welcome.

Why This Recipe is Awesome

• It’s idiot-proof — I made it twice before coffee and still nailed it.
• Combines the best of two worlds: banana bread moistness + pumpkin spice warmth.
• Huge chocolate chunks = emotional support in loaf form.
• Makes your kitchen smell like someone actually used a bakery membership. FYI: you’ll want seconds.

Ingredients You’ll Need

• 1 ¾ cups (220 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp kosher salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ cup (115 g) unsalted butter, melted and slightly cooled (or use neutral oil)
• ¾ cup (150 g) brown sugar, packed
• 2 large ripe bananas, mashed (about 1 cup)
• 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1 cup (175 g) chocolate chunks or roughly chopped dark/semisweet chocolate
• Optional: ½ cup chopped walnuts or pecans (if you like crunch)

Tip: Use ripe, spotty bananas — they bring sweetness and depth. Don’t overmix the batter or you’ll lose that tender crumb.

Step-by-Step Instructions

1. Preheat & prep. Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan and line with parchment overhang for easy removal.
2. Mix dry. Whisk flour, baking soda, baking powder, salt, and spices in a bowl. Keep it aside.
3. Wet stuff. In a large bowl whisk melted butter and brown sugar until smooth. Add mashed bananas, pumpkin puree, eggs, and vanilla; whisk until blended.
4. Combine. Fold the dry ingredients into the wet until just combined — a few streaks of flour are okay. Overmixing = sad, dense loaf.
5. Add chocolate. Fold in chocolate chunks (and nuts if using). Save a handful of chunks to press on top for dramatic effect.
6. Bake. Pour batter into the prepared pan and smooth the top. Bake 55–70 minutes, or until a toothpick inserted near center comes out with a few moist crumbs (not raw batter). If the top browns too fast, loosely tent with foil.
7. Cool like a pro. Cool in the pan 15 minutes, then lift with parchment and cool completely on a rack before slicing. Hot chocolate pockets are great, but slicing a molten loaf = structural sadness.

Nutritional facts

(Approximate per slice — loaf yields 12 slices)

Serving	Calories	Total Fat	Carbs	Fiber	Sugars	Protein	Sodium
1 slice (1/12 loaf)	310 kcal	14 g	40 g	2.5 g	20 g	4.5 g	210 mg

Brief note: These are estimates — swap dark chocolate, reduce sugar or swap oil for butter and numbers will shift.
Why it’s not evil: You get fruit (bananas), pumpkin (vitamin A), and some protein from eggs. IMO, this loaf is a balanced treat: not health food, but also not a crime against breakfast. Eat with a smear of nut butter for extra satiety.

Common Mistakes to Avoid

• Not preheating the oven. Rookie mistake — don’t do this. Preheat.
• Overmixing the batter. You’ll trade fluff for rubber. Mix until just combined.
• Using canned pumpkin pie filling. It’s sweet and spiced — not the same as plain pumpkin puree. Read labels.
• Slicing too soon. Let it cool; otherwise you’ll end up with a gooey, sad slice. Patience = better photos.
• Using cold eggs/butter. Room temp mixes better; cold stuff can lead to lumps or an uneven bake.

Alternatives & Substitutions

• No butter? Use neutral oil (like avocado or canola) ¾ cup instead of ½ cup butter for similar moisture.
• Want less sugar? Reduce brown sugar to ½ cup and add 1–2 tbsp maple syrup if needed.
• Gluten-free? Swap 1:1 with a gluten-free flour blend that contains xanthan gum. Texture will be slightly different but still delish.
• Dairy-free? Use vegan butter or oil and dairy-free chocolate.
• Nut-free? Skip the nuts and add extra chocolate or a tablespoon of chia for a tiny nutrition bump.
  Honestly, all swaps are doable — flavor and texture will shift, but you’ll still get a satisfying loaf.

FAQ (Frequently Asked Questions)

Can I use overripe bananas? Absolutely — the riper the better. Brown-speckled bananas = maximum flavor.
Can I double this for two loaves? Yup. Use two pans and reduce bake time slightly for each; test with a toothpick.
What if my loaf is still gooey in middle after 70 minutes? Tent with foil and bake in 5–10 minute increments. If toothpick still shows raw batter, keep baking.
Can I freeze slices? Totally. Wrap slices in plastic and freeze up to 3 months. Thaw at room temp or toast gently.
Can I swap chocolate chunks for chips? Sure — chips melt differently (they keep shape more), but either way you win.
Is this good for breakfast? Hell yes. Paired with coffee and a smear of nut butter, and no one will judge you.

Final Thoughts

This loaf is the kind of recipe that makes your kitchen smell like you’re cooler than you are. It’s forgiving, fast(ish), and reliably crowd-pleasing. Bake it for brunch, gifts, or a Tuesday when the universe needs chocolate. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!