Banana Chocolate Chip Pumpkin Bread

Banana Chocolate Chip Pumpkin Bread

Nothing screams comfort like a slice of warm Banana Chocolate Chip Pumpkin Bread. This recipe combines the rich flavors of pumpkin, bananas, and chocolate chips, creating a delightful and moist treat. Perfect for breakfast, snacks, or dessert, this bread is bound to be a family favorite.

Why You’ll Love This Banana Chocolate Chip Pumpkin Bread

This Banana Chocolate Chip Pumpkin Bread is incredibly easy to make, requiring just a few simple ingredients. The blend of ripe bananas and pumpkin puree not only enhances the flavor but also keeps the bread moist. Plus, the addition of mini chocolate chips creates bursts of sweetness that everyone loves. Whether you enjoy it fresh out of the oven or toasted with butter, each bite is sure to delight.

How to Make Banana Chocolate Chip Pumpkin Bread

Ingredients

• 1 cup pumpkin puree
• 1 cup mashed ripe bananas (approximately 2 large bananas)
• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup mini chocolate chips

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, mashed bananas, melted butter, and sugar. Mix until well combined.
3. Add the eggs and vanilla extract to the mixture, stirring until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
6. Fold in the mini chocolate chips until they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve your delightful Banana Chocolate Chip Pumpkin Bread with a warm cup of coffee or tea.

How to Serve Banana Chocolate Chip Pumpkin Bread

You can serve this scrumptious bread in various ways. Enjoy it fresh from the oven, or let it cool before slicing for a perfect afternoon snack. For an extra treat, spread a bit of butter or cream cheese on top. Pair it with a hot cup of coffee, tea, or a refreshing glass of milk for the ultimate comfort food experience.

How to Store Banana Chocolate Chip Pumpkin Bread

To keep your Banana Chocolate Chip Pumpkin Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it. It will last in the freezer for about 2-3 months. To thaw, simply leave it at room temperature for a few hours.

Tips to Make Banana Chocolate Chip Pumpkin Bread Perfect

1. Use Ripe Bananas: The riper the bananas, the sweeter and moister your bread will be. Look for bananas with lots of brown spots.
2. Do Not Overmix: Mix until the ingredients are just combined to achieve a light and fluffy texture.
3. Check for Doneness: Ovens can vary, so start checking your bread at the 50-minute mark to prevent overbaking.

Flavor Variations

Feel free to experiment with your Banana Chocolate Chip Pumpkin Bread. You can add nuts like walnuts or pecans for a crunchy texture. Dried fruits such as cranberries or raisins can also add a beautiful flavor twist. For a spicier kick, incorporate a pinch of ground ginger or cloves into the batter.

Pro Tips for Success

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before mixing. This ensures a smooth batter.
• Use Fresh Spices: Freshly ground spices usually provide a stronger flavor than pre-ground spices.
• Substitutions: If you don’t have pumpkin puree, you can use applesauce or even squash puree in a pinch. You can substitute granulated sugar with brown sugar for a richer taste.

FAQs About Banana Chocolate Chip Pumpkin Bread

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas! Just thaw them first and make sure to drain any excess liquid before mashing. This will give you the same great flavor and moisture.

Can I make this bread ahead of time?

Absolutely! This bread stays moist and delicious for several days. You can bake it a few days before you need it, or you can pre-bake it and store it in the freezer until you’re ready to enjoy it.

Is this recipe easily adaptable for dietary restrictions?

Yes! You can make this bread gluten-free by using a gluten-free flour blend. For a dairy-free version, substitute the butter with coconut oil or a dairy-free margarine. You can even replace the eggs with flaxseed meal or applesauce for an egg-free option.

Final Thoughts

Banana Chocolate Chip Pumpkin Bread is a fantastic recipe that combines simple ingredients for a delicious treat. With its moist texture and rich flavors, this bread is sure to become a favorite in your kitchen. Whether you make it for a special occasion or simply to enjoy at home, you’ll love how satisfying and easy this recipe is. Enjoy baking and sharing this delightful treat with your family and friends!

Banana Chocolate Chip Pumpkin Bread

This Banana Chocolate Chip Pumpkin Bread combines rich flavors of pumpkin, ripe bananas, and chocolate chips for a moist and delightful treat, perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Wet Ingredients

• 1 cup pumpkin puree
• 1 cup mashed ripe bananas (approximately 2 large bananas) Use ripe bananas for sweetness.
• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar Can substitute with brown sugar.
• 2 large eggs Use room temperature eggs.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 and 3/4 cups all-purpose flour Can substitute with gluten-free flour blend.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon Freshly ground spices enhance flavor.
• 1/4 teaspoon ground nutmeg

Add-Ins

• 1/2 cup mini chocolate chips Can substitute with regular chocolate chips.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, mashed bananas, melted butter, and sugar. Mix until well combined.
3. Add the eggs and vanilla extract to the mixture, stirring until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
6. Fold in the mini chocolate chips until they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly.

Baking

1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving

1. Slice and serve your delightful Banana Chocolate Chip Pumpkin Bread with a warm cup of coffee or tea.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 2gSugar: 15g

Notes

Store in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and freeze for about 2-3 months. Thaw at room temperature.

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