This Pumpkin Banana Chocolate Chip Bread is a tasty treat that combines sweet bananas, pumpkin, and gooey chocolate chips. It’s perfect for breakfast or a snack!
It’s like a cozy hug in a slice! I love how the flavors mix together, and the chocolate chips are always a hit. Try it warm with butter—it’s simply the best!
Key Ingredients & Substitutions
Pumpkin Puree: Fresh or canned pumpkin works well here. If you can’t find pumpkin puree, consider using sweet potato puree or butternut squash puree for a similar flavor and texture.
Bananas: Ripe bananas add natural sweetness and moisture. If you’re out of bananas, you might substitute applesauce (about 1/2 cup) for a similar consistency, but keep in mind it will alter the flavor a bit.
Oils: I love using melted coconut oil for a slight coconut flavor, but vegetable oil is a great option too. You could even use olive oil, but it may affect the taste.
Chocolate Chips: Semi-sweet chocolate chips are a favorite, but feel free to use dark chocolate or milk chocolate. For a healthier twist, try using dark chocolate or even carob chips if you’re avoiding traditional chocolate.
How Do I Avoid Overmixing the Batter?
Overmixing the batter can lead to dense bread, so this step needs some attention. Here are a few tips to prevent this:
- Use a gentle hand when combining the dry and wet ingredients. Stop mixing as soon as you see no more flour streaks—it’s okay if it’s a bit lumpy!
- Fold in the chocolate chips with a spatula carefully. This will keep the batter light.
- Consider using a large spoon instead of an electric mixer for this part to avoid overmixing.
Following these tips will ensure your Pumpkin Banana Chocolate Chip Bread comes out fluffy and delicious! Enjoy baking!
How to Make Pumpkin Banana Chocolate Chip Bread
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup semi-sweet chocolate chips, plus extra for topping
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prep and 60 to 70 minutes to bake. After that, let it cool for about 10-15 minutes before serving. In total, plan for about 1.5 to 2 hours from start to enjoying a slice!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it well with butter or oil, or line it with parchment paper for easier removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree and mashed bananas. Then pour in the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if you’re using them. This gives your bread a wonderful autumn flavor!
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture. Stir gently until just combined—don’t worry if there are a few lumps; it’s important not to overmix!
5. Fold in the Chocolate Chips:
Now it’s time to add the fun part! Gently fold in the chocolate chips with a spatula. If you like, sprinkle some extra chocolate chips on top of the batter for added yumminess.
6. Bake:
Pour the batter into the prepared loaf pan, spreading it out evenly. Place it in the oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool and Enjoy:
Once baked, let the bread cool in the pan for 10-15 minutes. Then, gently transfer it to a wire rack to cool completely. When you’re ready to eat, slice it up and enjoy it warm or at room temperature!
Happy baking!
Can I Use Frozen Bananas for This Recipe?
Absolutely! If you have frozen bananas, just thaw them in the fridge overnight or leave them out at room temperature until soft. When using frozen bananas, make sure to drain any excess liquid before mashing them to avoid adding too much moisture to the batter.
How Should I Store Leftover Pumpkin Banana Chocolate Chip Bread?
Store any leftover bread 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 place it in the freezer for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Nuts or Other Mix-ins?
Sure! Chopped walnuts or pecans would be a great addition for extra crunch. You can also mix in dried fruits like cranberries or raisins. Just keep the total amount of mix-ins to about 1 to 1.5 cups so that the batter remains balanced!
What Can I Substitute for Eggs?
If you want to make this bread egg-free, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes) for each egg. This will help maintain moisture and binding in the bread.
