Pumpkin, banana and chocolate — a cozy combo. This easy Pumpkin Chip Banana Bread, studded with chocolate chips, is perfect for autumn and takes only about 10 minutes to prep.
Originally published September 2018; updated with new photos September 2020.
Yes — pumpkin banana bread, and yes — plenty of chocolate chips. This recipe screams fall and is a crowd-pleaser that comes together quickly. If you enjoy variations, try my white chocolate almond banana bread next.
Why You Will Love This Pumpkin Chip Banana Bread:
- Warm, comforting fall flavor.
- Kid-friendly and great for school snacks.
- Uses leftover pumpkin purée.
- Freezes well: bake extra loaves and store for later.
With cooler weather and pumpkin season in full swing, this pumpkin banana bread makes a delicious place to start. It’s forgiving, easy to customize, and perfect for sharing.
Recipe Ingredients:
- Bananas: 3 very ripe bananas, mashed (about 1 1/2 cups).
- Butter: 5 tablespoons, melted and cooled. Use salted or unsalted; reduce added salt if using salted butter.
- Brown sugar: 1/3 cup light brown sugar (dark brown works too). Adjust for sweetness preference.
- Pumpkin: 2/3 cup pumpkin purée (canned or homemade). Do not use pumpkin pie filling.
- Egg: 1 large, room temperature preferred.
- Vanilla: 1 teaspoon vanilla extract.
- Flour: 1 1/2 cups all-purpose flour (or 1:1 gluten-free baking flour).
- Sea salt: 1/2 teaspoon (table salt works too).
- Baking soda: 1 teaspoon — make sure it’s fresh so the bread rises properly.
- Baking powder: 1/2 teaspoon.
- Chocolate chips or chunks: 1 cup (dark, milk, or white chocolate all work).
- Pumpkin pie spice (optional): 1/2–1 teaspoon for added warmth.
How to make this recipe:
- Preheat oven to 350°F (175°C).
- Mash the bananas in a medium bowl. It’s fine to leave a few small chunks. Whisk in the egg until combined.
- Add the melted butter, vanilla, pumpkin purée and brown sugar to the banana mixture and whisk until smooth.
- In a separate bowl, whisk together flour, sea salt, baking soda and baking powder. If using pumpkin pie spice, add it to the dry ingredients.
- Fold the dry ingredients into the wet ingredients gently, mixing just until combined — do not overmix.
- Fold in about 3/4 cup of the chocolate chips, reserving the rest to sprinkle on top.
- Pour the batter into a well-greased 9×5-inch loaf pan. For easy removal, line the pan with a parchment sling that hangs over both long sides.
- Sprinkle the remaining chocolate chips on top and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 20 minutes.
- Allow the bread to cool in the pan before slicing.
Recipe Notes:
- Chocolate chunks or chips both work — use dark, milk, or white chocolate as you prefer.
- More chocolate is always welcome if you like an extra-chocolatey loaf.
- This is a great way to use leftover pumpkin purée from another recipe.
- Check that your baking soda and baking powder are fresh; expired leavening agents can cause a dense or sunken loaf.
Other Fall Recipes:
- Pumpkin Pie Overnight Oats
- No Bake Pumpkin Crumble Bars
- Pumpkin Pie Baked Oatmeal
- Pumpkin Ricotta Bake
- Pumpkin Pie Smoothie
- Pumpkin Quinoa Chili
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Pumpkin Chip Banana Bread
Pumpkin, banana and chocolate combine in this simple, cozy loaf. Prep is quick and the result is moist and flavorful.
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Servings: 12
Ingredients
- 3 very ripe bananas, mashed (approx. 1 1/2 cups)
- 1 large egg, room temperature
- 2/3 cup pumpkin purée
- 1 1/2 cups all-purpose flour
- 5 tablespoons butter, melted and cooled
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup chocolate chips (I used dark chocolate)
- 1/2–1 teaspoon pumpkin pie spice (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mash bananas and whisk in the egg. Stir in melted butter, vanilla, pumpkin and brown sugar until smooth.
- In another bowl, whisk together flour, salt, baking soda and baking powder. Add the dry ingredients to the wet and stir until just combined. If using, add pumpkin pie spice to the dry mix.
- Fold in 3/4 cup of the chocolate chips. Pour batter into a well-greased 9×5-inch loaf pan lined with a parchment sling for easy removal. Top with the remaining chocolate chips.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil in the last 20 minutes if the top is browning too much. Cool before slicing.
Notes
- Chocolate chunks are a lovely alternative to chips, but either works well.
- Always confirm your baking soda and baking powder are fresh for best rise and texture.
- Extra chocolate chips are optional — but encouraged.
Nutrition (per serving, approximate)
Calories: 237 kcal; Carbohydrates: 34 g; Protein: 4 g; Fat: 10 g; Sugar: 15 g