Indulge in the warm and comforting flavors of the season with this easy Pumpkin Banana Bread! This autumn treat combines the rich flavor of pumpkin with the sweetness of ripe bananas, resulting in a moist and flavorful loaf that's perfect for fall!
Banana bread is a classic in the realm of comfort food. It’s a moist, tender loaf of bread that’s both dense and packed with flavor coming from ripe bananas. While there are many ways you can make banana bread, adding pumpkin puree is the best way to enjoy it. Adding pumpkin puree not only gives it a subtle earthy sweetness but also lends a moist texture that pairs well banana's creaminess. The result is a dessert (or breakfast) that's packed with the essence of fall.
One of the best things about banana bread is how easy it is to make. You’ll use simple baking ingredients you may already have in your pantry, and the entire batter is made in one bowl, which helps with cleanup. Simply mix the wet ingredients with mashed ripe banana, slowly add in the dry and form the batter. Add a touch of indulgence with some sweet chocolate chips and bake until golden brown.
Banana bread isn't just delicious; it's versatile too. Have it for breakfast with your morning coffee, grab a slice as a quick snack, or enjoy a warmed slice for dessert. And when the temperature drops, serving it up is a great way to bring people together to enjoy some cozy comfort!
Why You’ll Love This Recipe
- Merge ripe bananas with velvety pumpkin puree for a taste that screams autumn.
- Bake the ideal balance of soft and fluffy textures that are equally rich and dense in each slice.
- The ingredients for banana bread with pumpkin are easy to find, and you may already have some on hand!
- A great way to use up bananas that are getting too ripe.
- Banana bread can be enjoyed for breakfast, brunch, as a snack, or dessert, making it super versatile.
Ingredients You’ll Need
- Butter - Adds richness and flavor to the bread while contributing to its moist texture.
- Vegetable Oil - Enhances moisture and tenderness in the bread, complementing the butter's richness.
- Granulated Sugar - Provides sweetness to balance the earthy pumpkin and banana flavors.
- Vanilla Extract - Infuses a warm, aromatic undertone that complements the other spices and ingredients.
- Pumpkin Pie Spice & Cinnamon - This blend of warm spices that intensifies the autumn flavor profile.
- Baking Powder & Baking Soda - Both are leavening agents that promote a light, airy rise in the bread.
- Salt - Enhances the overall flavor by balancing sweetness and heightening other tastes.
- Pumpkin Puree - Brings a smooth consistency and distinct pumpkin flavor while adding a moist richness.
- All-Purpose Flour - Forms the base structure of the bread, giving it substance and structure.
- Bananas - Impart natural sweetness, moisture, and a signature banana taste.
- Milk Chocolate Chips - Adds pockets of creamy chocolate indulgence that contrast the bread's softness.
How To Make Pumpkin Banana Bread With Chocolate Chips
Prepare for baking: Preheat oven to 350℉. Grease 2 medium size loaf pans, set aside.
Mix the wet ingredients: Combine eggs, sugar, butter, oil, and vanilla using a stand mixer. Mix until there are no lumps. Add baking powder, baking soda, salt, pumpkin pie spice, and salt while the mixer is on low speed until combined.
Add pumpkin and bananas: To the batter, add bananas and pumpkin puree. Mix until there are no lumps.
Add dry ingredients: While the mixer is on low, slowly add the flour, 1 cup at a time. Next, add the chocolate chips. Mix just until the chips are distributed evenly.
Bake and cool: Pour the batter evenly into each pan. Bake for 50-60 minutes or until you can poke a toothpick in the center of the loaf and it comes out clean. Serve and Enjoy!
- Make sure your butter is at room temperature before mixing. This ensures even incorporation and a smoother batter.
- Make sure you are using pure pumpkin puree and not pumpkin pie mix, as the premade mix has fillers and is already sweetened, which will compromise the flavor of the bread.
- Use ripe bananas with brown speckles for the best flavor and natural sweetness.
- Add flour gradually, about one cup at a time, to prevent clumps and overmixing.
- Once the flour is added, mix until just combined. Overmixing can lead to a tougher texture.
- Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If wet batter sticks to it, bake a bit longer.
- Gently fold in chocolate chips to ensure they're evenly distributed without overmixing the batter.
- grease your loaf pans thoroughly or line them with parchment paper for easy release after baking.
- Allow the bread to cool in the pans for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart when slicing.
- For added nutty texture, fold in a half cup of chopped walnuts or pecans along with the chocolate chips.
- Create a creamy contrast by swirling softened cream cheese into the batter before baking for a tangy surprise.
- Elevate the pumpkin bread by sprinkling a spiced streusel mixture made with brown sugar, butter, and cinnamon on top before baking.
- Once cooled, drizzle a simple maple glaze made with powdered sugar and maple syrup over the bread for even more warming flavor.
- Add a handful of chopped dried cranberries, raisins, or apricots to the batter for bursts of chewy, fruity goodness.
- Replace the pumpkin pie spice with chai spice mix for a unique twist that infuses the bread with cozy chai flavors.
- Opt for coconut oil instead of butter, and use a combination of honey and brown sugar for sweetness, reducing the overall sugar content. Use dark chocolate chips for a less sugary alternative.
Storing & Freezing
Storing: Once cooled completely, wrap the pumpkin banana bread tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days. It can also be refrigerated for up to one week.
Freezing: Wrap the fully cooled loaf in plastic wrap and then aluminum foil. Or slice the bread before freezing, separating slices with parchment paper to prevent sticking. It can be frozen for up to 2-3 months. To enjoy, thaw slices or the entire loaf at room temperature or reheat slices gently in the microwave or toaster oven.
Yes. Thaw the frozen bananas and drain off any excess liquid before mashing. They will still lend their sweet flavor and moisture to the br
If you're looking for a different twist, you can substitute the pumpkin puree with an equal amount of applesauce for a lighter flavor or mashed sweet potatoes for a richer, earthy taste.
If the top is browning faster than the center is baking, cover it loosely with aluminum foil to prevent further browning. This will allow the inside to continue cooking without over-browning the crust.
More Fall Dessert Recipes
- Caramel Apple Cake
- Iced Oatmeal Cookies (Crumbl Copycat)
- Waffle Cookies (Crumbl Copycat)
- Carrot Cake Mix Cookies
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Pumpkin Banana Bread
- Preheat oven to 350℉. Grease 2 medium size loaf pans, set aside.
- Combine eggs, sugar, butter, oil, and vanilla using a stand mixer. Mix until there are no lumps.
- Add baking powder, baking soda, salt, pumpkin pie spice, and salt while the mixer is on low speed.
- Next, add bananas and pumpkin puree. Mix until there are no lumps.
- While the mixer is on low, slowly add the flour 1 cup at a time. Next, add the chocolate chips. Mix just until the chips are distributed evenly.
- Pour the batter evenly into each pan. Bake for 50-60 minutes or until you can poke a toothpick in the center of the loaf, and it comes out clean.
- Serve and Enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.