You’re gonna love this Pumpkin Chocolate Chip Banana Bread! It’s a cozy mix of sweet banana and warm spices, combined with yummy chocolate chips. What better way to welcome fall than with a little comfort food?
This recipe helps use ripe bananas and pumpkin to prevent waste, offers a moist texture, quick prep, and simple add ins for limited ingredients.
Sometimes, I find myself with overripe bananas sitting on the counter, and that’s when a tasty bread like this comes to the rescue. It solves that problem while turning those bananas into something everyone will want to eat! Trust me, your family will ask for seconds.
This recipe is super easy and comes together in just about an hour. You only need 10 minutes to prep it and then let it bake for about 55. And the smell? It fills your kitchen with warmth and makes it feel like a special occasion, even if it’s just a regular Tuesday.
If you love something a bit different, try adding some pumpkin spice to your sweets! If you’re in the mood for muffins, you can check out my Oatmeal Banana Bread recipe too!
Why You Will Love This Recipe
- Unique Flavor Combination : Mixing pumpkin and banana creates a sweet and spiced flavor that’s both comforting and a little unexpected. It’s a delicious twist on traditional banana bread.
- Moist Texture : The use of overripe bananas ensures that the bread stays moist and fluffy throughout. You won’t have to worry about a dry loaf here.
- Convenience : This recipe’s simple prep and cook time mean you can whip it up quickly, making it a great choice for busy mornings or last-minute treats.
- Storage Friendly : Leftovers can be stored easily in an airtight container, making it a fantastic option for enjoying a slice or two over several days.
Pumpkin Chocolate Chip Banana Bread
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: N/A
- Diet: Gluten Free
Description
Delicious gluten-free pumpkin chocolate chip banana bread, combining rich flavors for a perfect treat.
Ingredients
- 1 cup (240g) pumpkin puree, not pumpkin pie filling
- 1 cup (240g) overripe bananas, mashed (~3 medium bananas)
- 2 large eggs
- 2/3 cup (135g) coconut sugar, packed
- 1/2 cup (115g) dairy-free butter, melted & cooled
- 2 tsp (10ml) vanilla extract
- 1 1/4 cup (150g) gluten-free all-purpose flour (Bob’s Red Mill 1:1 GF flour)
- 1 cup (112g) super fine blanched almond flour
- 1 tbsp (7.5g) pumpkin pie spice
- 1 tsp (2.6g) ground cinnamon
- 2 tsp (10g) baking soda
- 1 tsp (4g) baking powder
- 1/2 tsp (2.5g) salt
- 1 cup (175g) chocolate chips + extra for topping
Instructions
- Mix Wet Ingredients: Start by creaming together the pumpkin, mashed bananas, and melted butter until it is smooth and creamy. The mixture will have a lovely orange-yellow tint and a sweet aroma that will fill your kitchen. Make sure to avoid any lumps.
- Add Sugars & Eggs: Next, stir in the sugars and eggs until everything is well combined. You will notice a glossy sheen on the batter. This step is crucial for sweetness and moisture, so ensure thorough mixing.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt until evenly mixed. The dry mix should look fluffy and aromatic.
- Combine Wet & Dry Mixtures: Gradually add the dry mix into the wet mixture, folding gently to combine. Be careful not to overmix; your bread might end up dense instead of airy.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into a greased loaf pan and bake in the oven. You will know it is done when the bread rises and a toothpick comes out clean. Keep an eye on the last minutes to prevent burning on top.
- Cool & Slice: Let the bread cool in the pan for a bit before transferring to a wire rack. Resist the urge to slice too soon to avoid crumbles instead of neat slices.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use super ripe bananas for maximum sweetness.
- Sprinkle extra chocolate chips on top before baking for added flair.
- If your bread comes out dry, ensure your bananas are very ripe and adjust your oven temperature if needed.
- When preparing the batter, mix the eggs thoroughly to prevent sinking in the middle once baked.
- For extra texture, feel free to add nuts or dried fruits; a half cup should do the trick without overpowering the flavor.
- If the chocolate chips burn on top, cover the bread with foil halfway through baking.
- Reheat slices in the microwave at medium power for 30 seconds to 1 minute or until warm.
- Serve warm with a slice of butter on top.
- Pair with a hot cup of coffee or tea.
- Great as a snack with yogurt or nut butter.
- Add walnuts or pecans for crunch.
- Swap almond flour with oat flour for a different grain flavor.
- Mix in dried cranberries for added sweetness.
- Look for bananas that have a lot of brown spots for ripeness.
- Coconut sugar can be substituted with brown sugar, but it will change the flavor slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If your bread comes out dry, check that your bananas are very ripe and adjust your oven temperature if needed.
- When preparing the batter, mixing the eggs thoroughly prevents sinking in the middle once baked.
- For extra texture, feel free to add nuts or dried fruits; a half cup should do the trick without overpowering the flavor.
- If you want to avoid burnt chocolate chips, place a piece of foil over the bread halfway through baking.
- When using alternative flours, keeping track of your total liquid can help with maintaining the desired consistency of the batter.
Serving Suggestions
Slice this pumpkin chocolate banana bread warm and add a pat of butter on top. Enjoy it alongside a hot cup of coffee or tea.
This bread makes an excellent snack when paired with yogurt or nut butter. It also fits well in a brunch spread or as a sweet treat.
Serve with a drizzle of sugar-free syrup or a dusting of cinnamon for added flavor. A simple cream cheese spread can also complement the bread nicely.
Recipe variations
- You can use oat flour instead of almond flour for a different grain flavor.
- Add 1 tsp of nutmeg for an extra depth of flavor and aroma.
- Either mix in dried cranberries for sweetness or walnuts for crunch to customize it.
- If making mini loaves, use ½ cup of batter for each and bake for 25-30 minutes.
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How to Store?
To keep your pumpkin chocolate banana bread fresh, follow these storage tips:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. Check for moisture regularly.
Refrigeration: For extended freshness, place the bread in an airtight container in the refrigerator for up to 1 week. This method keeps it moist.
Freezing: Wrap each slice in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw slices at room temperature before serving.
Other Recipes You’ll Love
- Air Fryer Grilled Cheese
- Air Fryer Garlic Bread
- Gluten-Free Focaccia Bread
- Blueberry Focaccia with Honey and Sea Salt
If you enjoyed this Pumpkin Chocolate Banana Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
