Banana Chocolate Chip Pumpkin Bread

So you’re craving something cozy, cakey, and a little bit virtuous? Banana Chocolate Chip Pumpkin Bread to the rescue.

It’s like fall got cozy with brunch and they decided to invite dessert. This loaf is moist, slightly spiced, and studded with chocolate chips—perfect for pretending you’re being healthy because, well, there’s banana and pumpkin in it. Same.

Why This Recipe is Awesome

• Ridiculously forgiving. It’s practically idiot-proof—I made this on a Monday when I had two left shoes and it still turned out amazing.
• Two treats in one. Banana + pumpkin = double flavor and immediate approval from tastebuds.
• Snackable for days. Toast it, slather butter on it, crumble it into yogurt—no judgment.
• Mix-and-go. Minimal bowls, minimal drama, maximum cozy vibes.

Ingredients You’ll Need

• 1 cup mashed ripe bananas (about 2 medium bananas) — the riper the better (spotted is good).
• 1 cup pumpkin purée (canned or homemade).
• 2 large eggs, room temp.
• 3/4 cup brown sugar, packed (use less if you prefer less sweet).
• 1/3 cup melted butter (or neutral oil for dairy-free).
• 1 tsp vanilla extract.
• 1 1/2 cups all-purpose flour.
• 1 tsp baking soda.
• 1/2 tsp baking powder.
• 1/2 tsp salt.
• 1 tsp ground cinnamon.
• 1/2 tsp ground nutmeg (or 1 tsp pumpkin pie spice).
• 1/2 cup Greek yogurt or sour cream (keeps it extra moist).
• 3/4 cup chocolate chips (semisweet or dark).
• Optional: 1/4 cup chopped walnuts or pecans for crunch.

Step-by-Step Instructions

1. Preheat & prep. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you’re feeling fancy.
2. Mix wet ingredients. In a large bowl, mash the bananas. Add pumpkin, eggs, brown sugar, melted butter, vanilla, and yogurt. Whisk until smooth and friendly.
3. Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Fold together. Add dry mixture to wet and stir gently until just combined—don’t overmix. Fold in chocolate chips and nuts if using.
5. Pour & smooth. Pour batter into the prepared pan and use a spatula to level the top. Sprinkle a few extra chips on top if you want an Instagram-ready loaf.
6. Bake. Bake 50–60 minutes. Check at 50 minutes: a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
7. Cool & rescue. Let loaf cool in pan for 10 minutes, then transfer to a rack to cool completely. Slice when cool(ish)—still tasty warm though, so no shame in a warm slice.

Pro tip: If the top browns too fast, tent with foil for the last 10–15 minutes. Don’t skip the cool-down — slicing hot bread can make it gummy.

Nutritional facts

Approximate per slice (assumes 12 slices per loaf). Values are estimates.

Nutrient	Amount per slice
Calories	220 kcal
Total Fat	8 g
Saturated Fat	3.5 g
Carbohydrates	33 g
Fiber	2.5 g
Sugars	14 g
Protein	4 g
Sodium	180 mg

This loaf gives you fruit (banana), veggie (pumpkin), and a small hit of protein from eggs and yogurt—so it’s not pure sugar bomb territory. IMO, it’s a fine breakfast with coffee or a guilt-free-ish snack. If you want it lighter, slice thinner or skip the nuts/chips on top.

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven—rookie mistake. Results = uneven bake and a sad middle.
• Overmixing the batter. Stir until combined. Overworking = dense loaf. Nobody wants dense.
• Using pale, unripe bananas. You’ll lose sweetness and flavor. Brown-spotted bananas are your friends.
• Baking at the wrong temp. Oven temperatures vary—use an oven thermometer if yours is dramatic.
• Slicing too soon. Carving into a piping-hot loaf = crumbly mess. Wait at least 20–30 minutes.

Alternatives & Substitutions

• Butter ↔ Oil: Swap melted butter for ⅓ cup neutral oil (canola, vegetable) for dairy-free. Texture stays moist.
• All-purpose ↔ Whole wheat: Use half whole wheat flour for a nuttier flavor; expect a slightly heavier loaf.
• Chocolate chips ↔ Raisins: Want less decadence? Swap chips for raisins or dried cranberries.
• Greek yogurt ↔ Applesauce: For lower fat, replace yogurt with unsweetened applesauce (same volume).
• Pumpkin purée ↔ Sweet potato purée: Different vibe but equally tasty; slight flavor shift.
• Sugar reduction: Reduce brown sugar to ½ cup if you like less sweetness; banana and chocolate still carry flavor.

Personal note: I’ll always vote for chocolate chips, but you do you—if you want to go healthier, try dark chocolate and a bit less sugar.

FAQ (Frequently Asked Questions)

Q: Can I freeze this loaf?
Yes—wrap slices or whole loaf tightly in foil and freeze up to 3 months. Thaw overnight in the fridge or warm gently.

Q: Can I use fresh pumpkin instead of canned?
Sure. Roast, mash, and drain excess liquid. Use equal volume. Canned is just more convenient.

Q: Can I omit sugar entirely?
Technically yes, but it’ll be less sweet and the texture may change. Try ¼ cup and taste your choices.

Q: Can I make muffins instead?
Absolutely. Fill a muffin tin about ⅔ full and bake 18–22 minutes at 350°F (175°C).

Q: Is this gluten-free?
Not as written. Substitute a 1:1 gluten-free flour blend that contains xanthan gum.

Q: How do I get a perfectly rounded top?
Bake on the middle rack and don’t open the oven during the first 30 minutes. A hot oven helps the dome.

Q: Can I double the recipe?
Yes, just split batter across two pans and adjust bake time (two smaller loaves may bake faster).

Final Thoughts

You just made banana, pumpkin, and chocolate get along—and honestly, that’s a life win. This loaf is forgiving, versatile, and absolutely snackable for the week. Bold move: share it. Or don’t. Either way, you’ve earned a slice. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!