Description
This Banana Chocolate Chip Pumpkin Bread is a moist, flavorful quick bread combining the natural sweetness of ripe bananas and pumpkin puree with warm spices and melty chocolate chips. Perfect for a cozy breakfast or a comforting snack, this easy-to-make loaf bakes to golden perfection with a tender crumb and deliciously spiced aroma.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed bananas (about 2 large bananas)
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Combine wet ingredients: In a large mixing bowl, mix the mashed bananas, pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until the mixture becomes smooth and evenly blended.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the banana mixture. Whisk thoroughly until all ingredients are well combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which could make the bread dense.
- Fold in chocolate chips: Carefully fold in the chocolate chips, distributing them evenly throughout the batter without deflating it.
- Prepare for baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Bake the bread: Place the pan in the preheated oven and bake for 60-70 minutes. To check doneness, insert a toothpick in the center of the bread; it should come out clean or with only a few moist crumbs attached.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy once fully cooled.
Notes
- Make sure bananas are ripe for the best natural sweetness and flavor.
- Do not overmix the batter once dry ingredients are combined to keep the bread tender and light.
- Using parchment paper makes removing the bread from the pan easier and cleaner.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate chips can be substituted with nuts or raisins for variation.
