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Easy One-Bowl Pumpkin Banana Bread with Chocolate Chips

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A quick and easy one-bowl pumpkin banana bread with chocolate chips that is moist, flavorful, and perfect for fall. This recipe combines ripe bananas and pumpkin puree with warming spices and melty chocolate chips for a comforting treat.

Ingredients

Scale
  • 2 medium overripe bananas, mashed
  • 1 cup (240 ml) canned pumpkin puree
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (100 g) packed brown sugar
  • ¼ cup (50 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130 g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or oil, or line it with parchment paper for easy removal.
  2. In a large mixing bowl, mash 2 overripe bananas with a fork until mostly smooth but still a little chunky.
  3. Stir in 1 cup (240 ml) canned pumpkin puree, ⅓ cup (80 ml) vegetable oil, 2 large eggs (room temperature), and 1 teaspoon vanilla extract. Mix until fully combined and smooth.
  4. Add 1 ¾ cups (220 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ½ teaspoon salt to the bowl. Stir gently to avoid overmixing; the batter should be thick but a bit lumpy.
  5. Fold in ½ cup (100 g) packed brown sugar and ¼ cup (50 g) granulated sugar, ensuring even distribution without overbeating.
  6. Fold in ¾ cup (130 g) chocolate chips carefully so they’re spread throughout but don’t all sink to the bottom.
  7. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle a few extra chocolate chips or chopped nuts on top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check around 50 minutes and tent with foil if browning too quickly.
  9. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Use very ripe bananas for best sweetness and moisture. Do not overmix the batter to keep the bread tender. Room temperature eggs help with better emulsification and rise. Tent with foil if the bread browns too quickly. Let the bread cool completely before slicing to avoid crumbling. Can substitute coconut oil for vegetable oil for a dairy-free option. Gluten-free flour blend can be used but texture may vary. Nuts can be added on top before baking for crunch.

Nutrition

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

Find it online: https://twinkletaste.com/easy-one-bowl-pumpkin-banana-bread-with-chocolate-chips-recipe-for-perfect-fall-treats/