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Wholesome Chocolate Chip Pumpkin Banana Bread

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This moist and tender quick bread combines ripe bananas, pumpkin puree, and chocolate chips for a wholesome treat that feels indulgent but includes fruit and veggies. Perfect for fall mornings, snacks, or a healthier dessert.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 cup (240g) pumpkin puree
  • 2 large eggs, room temperature
  • 1/3 cup (75g) coconut oil or unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup (120g) whole wheat flour
  • 1 cup (120g) 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 ginger (optional)
  • 3/4 cup (130g) semi-sweet or dark chocolate chips, plus 1 tablespoon for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, mash the ripe bananas with a fork until smooth with a few small lumps. Measure out 1 cup (240g) of mashed banana.
  3. To the mashed bananas, add pumpkin puree, eggs, melted coconut oil (or butter), brown sugar, honey (or maple syrup), and vanilla extract. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few streaks of flour are okay.
  6. Reserve 1 tablespoon of chocolate chips for topping. Fold the remaining chocolate chips into the batter with a few quick strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer to the rack to cool completely before slicing.

Notes

For best flavor, let the bread rest overnight wrapped in plastic wrap. To check doneness, internal temperature should be 200-205°F (93-96°C). If using frozen bananas, thaw completely and drain excess liquid. For a vegan version, replace eggs with flax eggs and use dairy-free chocolate chips.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, healthy banana bread, fall baking, quick bread, easy bread recipe

Find it online: https://bitesienna.com/wholesome-chocolate-chip-pumpkin-banana-bread/