This is easy chocolate chip pumpkin banana bread recipe makes two loaves and comes together quickly. A perfect fall recipe.
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, this recipe 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.
I 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!