Easy Chocolate Chip Pumpkin Banana Bread

by jessicaturner on November 15, 2013


All I want to do is make (and eat) pumpkin recipes these days. I think I have eight cans on pumpkin in my pantry right now.

That said, I love taking the week’s leftover bananas and making banana bread. So I got to thinking… what about pumpkin banana bread. A quick Pinterest search yielded lots of results.

After checking out several recipes, it was this Pumpkin Banana bread that caught my eye. Since we had several ripe bananas on hand and I didn’t want to waste any pumpkin (the original one loaf recipe called for one cup, which was just more than half a can), I modified the recipe to make two loaves, which then used a complete can of pumpkin plus a little more banana.


Frankly, this chocolate chip pumpkin banana bread recipe is SO easy to make that I think making two loaves is always the way to go. That said, you can totally freeze this chocolate chip pumpkin banana bread.

I have a feeling this is going to be a recipe I pass down to my kids, and they pass down to their kids. It will forever be a fall tradition. It’s that good.

I love making recipes like this to give to teachers at school or neighbors. It is dense and delicious. A perfect fall recipe.


Easy Chocolate Chip Pumpkin Banana Bread

Adapted from The Pursuit of Happiness blog

Yield: two loaves

• 3 cups flour
• 2 teaspoon baking soda
• 2 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoon pumpkin pie spice
• 2 tablespoon unsalted softened butter
• 2 cups light brown sugar
• 1 can pumpkin puree
• 1 1/2 cups chocolate chips
• 2 egg
• 2 teaspoon vanilla
• 3 bananas

Preheat oven to 350 degrees.

Combine dry ingredients, except for brown sugar, in a large bowl.

Mash banana until smooth in another bowl. Then beat the butter, brown sugar, pumpkin, egg, vanilla, and banana until smooth. Stir the dry mixture into the wet mixture, then added chocolate chips. (You could also substitute the chips for nuts, raisins or cranberries.)

Pour batter into two 9×5 bread pans.

Bake for about 1 hour or until cooked throughout.

IMG_0485I should mention that I have noticed a huge difference in my breads when I started using the Pampered Chef stonewear loaf pan. If you don’t have one, I would  definitely recommend upgrading. The bread cooks so much more evenly. I bought one and used to use on stone and one metal pan. 10 months later I bought a second stone pan and threw away my metal one! (My mom is a Pampered Chef consultant. If you live within 90 miles of the Milwaukee area, contact her to host a party. Anyone can order from her website as well!)

Hope you enjoy this delicious recipe!

{ 12 comments… read them below or add one }

Mama Obito November 15, 2013 at 7:17 am

This is something new to me. I have never thought the combination between pumpkin and banana. Must be delicious. Thank you for sharing.


Lisa November 15, 2013 at 2:11 pm

Oh my! That sounds so delicious!


Michelle November 16, 2013 at 12:09 pm

What size can of pumpkin puree? I know that the sizes in Canada sometimes vary from yours in the US and we typically have at least two sizes of cans of pumpkin puree at our local grocery store? Thanks!

Looking forward to trying this recipe!


Tony November 17, 2013 at 9:33 pm

What size of pumpkin puree?


Brandy November 21, 2013 at 8:07 am

Is this the small can of pumpkin or large? I am assuming large since the original recipe had 1 cup pumpkin. Hmm, wonder how close I am.


Kelly November 21, 2013 at 4:50 pm

Just made this. One loaf for the school bake sale on Saturday, and one for us. It’ll be a miracle if that second loaf lasts until school drop off tomorrow! It’s delicious, and I even used wheat white flour by mistake AND overcooked it. (I’m pinning both issues on baking not being compatible with chasing after 3 kids simultaneously…..)

For those who asked about what size can of pumpkin, I assumed it was the 15 oz can, and used that, since Jessica mentioned that the original recipe called for 1 cup (8 oz) which was a bit less than a full can. Turned out great, other than the previously-mentioned issue of overcooking it. 😉


Laurie October 4, 2014 at 10:03 pm

I made this last week – one loaf for our counseling department’s meeting (I work at a school) and one for our principal’s birthday. I had no way of knowing whether they turned out right or not until our principal cut some up for our office. Oh my GOSH – it was so good that I’m afraid if I make it again, I will eat both loaves all by myself. This recipe is amazing!!! Thank you for sharing!


Andrea October 5, 2014 at 11:00 am

Looks yummy! I might try it this afternoon. I always have leftover bananas also and end up freezing them for times just like this! Yum!


Coralee December 7, 2015 at 11:53 am

Just wondering if you really need the pumpkin pie spice? I really want to try this recipe and use up my overripe bananas but don’t really want to go out and buy the spice.



jessicaturner December 7, 2015 at 1:16 pm

I’m sure it would be good without — maybe add a bit of cinnamon in its place?


Kelley March 4, 2016 at 2:22 pm

Will the baked loaves freeze well?


jessicaturner March 4, 2016 at 2:58 pm

Yes, they freeze great!


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