This Pumpkin Banana Chocolate Chip Bread is a tasty treat! It’s super moist and packed with flavors, mixing sweet bananas, pumpkin goodness, and yummy chocolate chips.
Honestly, who can resist that chocolate melt? I love having a slice with my coffee, but let’s be real, it’s good any time of day! Just whip it up, and your home will smell amazing!
Key Ingredients & Substitutions
Flours: This recipe calls for both all-purpose and whole wheat flour, which gives a good mix of texture and nutrition. If you’re out of whole wheat flour, you can use all-purpose flour only. The bread will still taste great!
Pumpkin puree: Canned pumpkin puree is the most convenient option. If you prefer fresh, make sure to roast and puree it well. Just be cautious about moisture levels; fresh pumpkin can be more watery.
Bananas: Use very ripe bananas for the best flavor and moisture. If you’re in a pinch, you could substitute applesauce for a similar sweetness and moistness, but reduce the sugar slightly.
Chocolate chips: Semi-sweet chips are my go-to, but dark chocolate chips or even milk chocolate can be fun too. For a healthier option, consider using dark chocolate or even chocolate chunks.
How Do I Make Sure My Bread is Moist and Not Overmixed?
The key to a moist bread is not to overmix the batter once you combine the wet and dry ingredients. Here’s how to do it right:
- Mix until the dry ingredients are just incorporated. It’s okay if there are a few lumps; they will smooth out during baking.
- Folding in the chocolate chips gently near the end gives a nice touch without overworking the batter.
- Be mindful of your baking time. Every oven is different; start checking at 60 minutes.
Following these tips will help you bake a perfect loaf of pumpkin banana chocolate chip bread that’s moist and delicious!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or additional all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 cup ripe mashed bananas (about 2-3 medium bananas)
- 1 teaspoon vanilla extract
For the Finish:
- 1 cup chocolate chips (semi-sweet or dark)
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prepare and 60-70 minutes to bake. Don’t forget to allow for some cooling time afterward. So, set aside about two hours total, and you’ll be rewarded with a wonderful loaf!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it lightly, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). This mixture provides a base of flavor and structure for your bread—set this aside for now.
3. Cream the Butters and Sugars:
In a larger mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy. This may take a couple of minutes; don’t rush it—it makes the bread extra yummy!
4. Add the Eggs:
Now, it’s time to add the eggs! Beat them in one at a time, mixing well after each egg. This helps to create a nice texture.
5. Combine the Pumpkin and Bananas:
Next, mix in the pumpkin puree, mashed bananas, and vanilla extract until the mixture is smooth and blended together. You’re creating the flavor base here—yum!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix; a few lumps are okay.
7. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, saving a few to sprinkle on top if you’d like. These little morsels of chocolate will add such a nice touch!
8. Bake It Up:
Pour the batter into your prepared loaf pan and smooth the top. If you saved some chocolate chips, sprinkle them over the top now. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool and Slice:
Once baked, remove your bread from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Slicing it too soon can make it crumbly—patience!
10. Enjoy Your Creation:
Your moist, flavorful pumpkin banana chocolate chip bread is ready! Serve it warm with a bit of butter, or enjoy it as is. It’s perfect for breakfast, a midday snack, or dessert! Enjoy every delicious bite!
Can I Use Different Types of Flour?
Yes! You can substitute the whole wheat flour with more all-purpose flour if you prefer. For a gluten-free option, try a 1:1 gluten-free flour blend, ensuring it contains xanthan gum for better texture.
Can I Make This Recipe Vegan?
Absolutely! Use a vegan butter substitute and replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg). You can also use aquafaba (3 tablespoons equal one egg) as a substitute!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly and freeze it for up to 3 months. To enjoy, simply thaw and reheat in the oven or microwave.
What Can I Substitute for Chocolate Chips?
If you want to reduce sugar, you can skip the chocolate chips or use dark chocolate chips for a more intense flavor. Nuts, like walnuts or pecans, are another great alternative for added crunch!