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Moist Chocolate Chip Pumpkin Banana Bread

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An easy one-bowl recipe combining pumpkin and ripe bananas with melty chocolate chips for a moist, tender, and flavorful bread perfect for fall and beyond.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • ¾ cup (180ml) pumpkin puree
  • ¾ cup (150g) brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In your large mixing bowl, combine the dry ingredients: 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk together to evenly distribute the spices and rising agent.
  3. Add the wet ingredients: Into the dry mix, add 1 cup mashed ripe bananas (about 2 medium bananas), ¾ cup (180ml) pumpkin puree, ¾ cup (150g) brown sugar, ⅓ cup (80ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Stir gently but thoroughly with a wooden spoon or spatula until just combined. The batter will be thick and slightly lumpy—that’s okay. Overmixing can make the bread tough.
  4. Fold in the chocolate chips: Add 1 cup (180g) semi-sweet chocolate chips and fold them into the batter evenly. If you want extra melty spots, reserve a few to sprinkle on top before baking.
  5. Pour the batter into the prepared loaf pan: Smooth the top with your spatula, and sprinkle the reserved chocolate chips on top for a pretty finish.
  6. Bake for 55-65 minutes: Check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the bread is ready. If batter sticks, bake for a few more minutes and check again.
  7. Cool the bread: Let it rest in the pan for 10-15 minutes, then transfer to a cooling rack. This prevents sogginess and helps the loaf set perfectly.

Notes

Do not overmix the batter to keep the bread tender. Use ripe bananas for natural sweetness and moisture. Let the bread cool on a rack before slicing to avoid gummy texture. Start checking doneness at 50 minutes and tent with foil if browning too fast. For gluten-free, substitute flour with almond flour or gluten-free blend with xanthan gum. For dairy-free, use melted coconut oil and vegan chocolate chips.

Nutrition

Keywords: pumpkin bread, banana bread, chocolate chip bread, one-bowl recipe, moist bread, fall baking, easy pumpkin bread, quick bread

Find it online: https://shimmersnack.com/moist-chocolate-chip-pumpkin-banana-bread-easy-one-bowl-recipe-to-try-today/