This delightful pumpkin banana chocolate chip bread is a warm hug in a loaf! It’s moist, sweet, and has chocolatey bits dancing throughout. Perfect for breakfast or a snack!
I love how the flavors of pumpkin and banana blend together. Plus, who can resist chocolate? Just bake it, slice it, and enjoy it with a cup of coffee. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use homemade pumpkin puree if you have fresh pumpkins. Just bake, scoop, and puree them!
Bananas: The riper, the better! If you don’t have bananas, you could use applesauce as a substitute. Use about 1/3 cup of applesauce for each banana.
Oil: While vegetable oil is great for moisture, I love melted coconut oil for its subtle flavor. You can also use unsalted butter if you prefer, just melt it first.
Brown Sugar: If you want a less sweet loaf, you can reduce the brown sugar by 1/4 cup. For a different flavor, use maple syrup (but reduce the liquid in the recipe slightly).
Chocolate Chips: Semi-sweet are a classic, but dark or even white chocolate chips can add a fun twist. For a healthier option, try dark chocolate chips or cacao nibs.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense bread, which is not what we want! Follow these steps to mix without overdoing it:
- Combine your wet ingredients until just smooth – lumps are okay!
- When adding the dry ingredients, stir gently using a spatula or wooden spoon. Stop as soon as you no longer see dry flour.
- Add the chocolate chips and fold them in gently. A few streaks of flour are fine; it will cook out in the oven.
Remember, gentle movements keep the bread fluffy and light!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar
- 2 large eggs
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Extra Yummy Stuff:
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delightful bread will take about 20 minutes to prepare and around 60-70 minutes to bake. In total, you should set aside about 1 hour and 30 minutes, plus additional time for cooling before you can slice it up and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures that your bread starts baking right away and cooks evenly. While it’s warming up, go ahead and grease a standard 9×5-inch loaf pan or line it with parchment paper. This will make it easier to remove the bread after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, mashed bananas, vegetable oil, brown sugar, and eggs. Use a whisk or a spatula to mix everything together until it’s smooth and well combined. This is where all the yummy flavors start coming together.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mixing these dry ingredients will help distribute the leavening agents evenly so your bread can rise perfectly!
4. Mix Together the Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Stir carefully until everything is just combined. Remember, it’s okay if a few lumps remain; overmixing can lead to dense bread, and we want it to be light and fluffy!
5. Add the Chocolate Chips:
Gently fold in the chocolate chips into the batter, saving a small handful to sprinkle on top if you like an extra chocolatey finish. This step adds that yummy surprise to every bite!
6. Pour and Spread:
Pour the batter into your prepared loaf pan and use a spatula to spread it evenly. Top it off with the reserved chocolate chips for that delightful finish.
7. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s perfect. If it comes out wet, give it a few more minutes!
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is crucial for a perfect slice!
9. Slice and Serve:
Finally, slice your delicious bread and serve it warm or at room temperature. It’s great on its own or with a pat of butter! Enjoy your delightful pumpkin banana chocolate chip bread!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing. They should still work perfectly in your bread!
How Can I Make This Recipe Vegan?
You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based oil or applesauce instead of vegetable oil. Make sure to use dairy-free chocolate chips as well!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it or freeze slices wrapped tightly in plastic wrap and then in aluminum foil, which will keep for up to 3 months.
Can I Add Nuts or Other Ingredients?
Definitely! Chopped walnuts or pecans would add a great crunch. You can also mix in raisins or coconut flakes for different flavors. Just be careful not to overload the batter too much!
Absolutely Delicious