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Cozy Chocolate Chip Pumpkin Banana Bread – Easy Fall Recipe

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This cozy chocolate chip pumpkin banana bread combines warm pumpkin and sweet banana with pockets of melted chocolate for a tender, moist loaf that’s perfect for fall mornings. It’s forgiving, flexible, and always delicious.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves (optional)
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides.
  2. In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  3. In a large bowl, combine the wet ingredients: 1 cup pumpkin puree, 1 cup mashed banana, ½ cup granulated sugar, ¼ cup brown sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few small lumps are okay.
  5. Fold in ¾ cup of chocolate chips. Reserve a handful to sprinkle on top. Fold gently until the chips are evenly distributed.
  6. Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly. Sprinkle the reserved chocolate chips on top.
  7. Bake for 50 to 60 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes.
  8. Let the bread cool in the pan for 10 minutes. Then use the parchment paper overhang to lift it out and transfer it to a cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check your baking soda and powder for freshness. Let the bread cool completely before slicing. Toast leftover slices for an even better texture. The flavors improve after a day or two.

Nutrition

Keywords: pumpkin banana bread, chocolate chip pumpkin bread, fall bread recipe, easy pumpkin bread, moist banana bread

Find it online: https://lolaspoon.com/cozy-chocolate-chip-pumpkin-banana-bread-easy-fall-recipe/