This Pumpkin Banana Bread is the perfect combination of pumpkin and banana flavors. It is a delicious, moist, and flavorful bread that is sure to be loved by all!
This easy Pumpkin Banana Bread recipe makes a tasty snack or dessert that is perfect for fall. The addition of chocolate chips gives it an extra special touch. With this recipe, you can enjoy the rich flavors of pumpkin and banana in one delicious quick bread.
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Why you'll love this recipe
- This pumpkin banana bread is not only delicious but also easy to make.
- Plus, it's packed with fall flavors like the combination of pumpkin and banana.
- This recipe calls for simple ingredients that you probably already have on hand so you don't have to worry about an extra trip to the grocery store!
- The addition of chocolate chips makes this quick bread even more scrumptious!
Ingredient List
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- all-purpose flour
- baking soda
- ground cinnamon
- pumpkin pie spice seasoning
- salt
- baking powder
- granulated white sugar
- light brown sugar
- vegetable oil
- large eggs
- pumpkin puree
- banana
- chocolate chips
- non-stick cooking spray
Equipment
- Loaf Pan
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Whisk
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat oven to 350°F. Spray loaf pan with non-stick cooking spray or mini loaf pans with non-stick cooking spray.
Step 2: In a medium-sized mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, sugar, and brown sugar. Set aside.
Step 3: In a large mixing bowl, combine the vegetable oil, eggs, pumpkin puree, and banana until blended
Step 4: Add the dry ingredients and stir just until combined. Stir in the chocolate chips.
Step 5: Divide the batter between the greased baking pans or 3 to 4 mini loaf pans.
Step 6: Bake in a preheated oven for 45 to 60 minutes or until a toothpick inserted in the center returns clean.
Step 7: Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.
Eileen's Tips for Success
- Be sure to use canned pumpkin puree and not pumpkin pie filling as they are different products.
- For best results, use ripe bananas that have been speckled with brown spots on the skin.
- Start checking for doneness at 45 minutes. Each oven is different, so use the toothpick test to check for doneness.
- Let the loaves cool in the pans before turning them out on a wire rack for cooling.
- I recommend greasing your baking dish with baking spray or butter and flour to ensure that your bread doesn't stick.
Frequently Asked Questions
This could be caused by overmixing the batter, using too much pumpkin puree, or underbaking the bread.
Yes, you can easily turn this recipe into muffins. Fill each cupcake liner about â…” full and bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
The best way to tell if this pumpkin banana bread recipe is done baking is to insert a toothpick into the center of the loaf. If it comes out clean, the bread is done!
Variations
Do you want to change up this recipe?
- Add a generous sprinkle of cinnamon sugar on top of the loaves before baking.
- Swap out half of the banana for applesauce.
- Use white chocolate chips instead of semi-sweet or you can even use dark chocolate chips.
- Add ½ teaspoon of almond extract or vanilla extract to the wet ingredients for a little extra flavor. Add chopped walnuts, pecans, or almonds for a little crunch.
Make-ahead, storage, and freezer tips
Leftovers - Let the loaves cool completely before wrapping them tightly with plastic wrap or foil. Store at room temperature for 3-4 days.
Freeze – Wrap the cooled loaf securely in a double layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
Make Ahead – Prepare the bread and allow it to cool completely. Wrap tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. When ready to bake, remove from refrigerator and let come to room temperature before baking as directed.
Serving Suggestions
Similar recipes
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Pumpkin Banana Bread Recipe
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/ 177°C. Spray two regular loaf pans or 3 to 4 mini loaf pans with nonstick cooking spray.
- In a medium-sized mixing bow, whisk together the dry ingredients flour, baking soda, cinnamon, pumpkin spice, salt, baking powder, sugar, and brown sugar. Set aside.
- In a large mixing bowl, combine the vegetable oil, eggs, pumpkin puree, and banana until blended.
- Add the dry ingredients and stir just until combined. Stir in the chocolate chips.
- Divide the batter between the prepared baking pans.
- Bake for 45 to 60 minutes or until a toothpick inserted in the center returns clean.
- Cool in the pans for 5 to 10 minutes before removing to continue cooling on a wire rack.
Nutrition
Notes
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