Pumpkin Chip Banana Bread

Why You’ll Love This Recipe

I enjoy that this recipe only takes about 10 minutes to prepare before it goes into the oven. The texture is moist and tender, with just the right amount of sweetness. I also like how versatile it is—I can serve it for breakfast, as a snack, or even as a dessert. For me, it’s the perfect recipe to celebrate pumpkin season.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 very ripe bananas, mashed, approx. 1 1/2 cup
1 large egg, room temperature
2/3 cup pumpkin
1 1/2 cups flour
5 tbsp butter, melted and cooled
1/3 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp sea salt
1 cup chocolate chips (I used dark chocolate)
1/2–1 tsp pumpkin pie spice, optional

Directions

Preheat oven to 350°F.
In a medium bowl, mash bananas. Add egg and whisk together. Mix in butter, vanilla, pumpkin, and brown sugar until smooth.
In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin pie spice (if using).
Stir the dry mixture into the wet mixture until just combined.
Fold in 3/4 cup chocolate chips.
Pour the batter into a greased loaf pan (or line with parchment paper for easy removal).
Sprinkle the remaining chocolate chips on top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. Tent with foil in the last 20 minutes if needed to prevent over-browning.
Cool before slicing.

Servings and Timing

This recipe makes 12 servings. Prep time is 10 minutes, bake time is 50–60 minutes, for a total of 1 hour.

Variations

Sometimes I use chocolate chunks instead of chips for a bolder bite. If I want extra spice, I add cinnamon or nutmeg along with the pumpkin pie spice. For a healthier twist, I swap half the flour with whole wheat flour or add a handful of chopped nuts.

Storage/Reheating

I store the bread wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well—either whole or sliced—for up to 2 months. To reheat, I warm a slice in the microwave for 15 seconds or toast it lightly.

FAQs

Can I make this bread without pumpkin?

Yes, I can replace it with more mashed banana, though the flavor will change.

Do I have to add chocolate chips?

No, but I think they add a nice richness. Nuts or dried fruit are great alternatives.

Can I use canned pumpkin?

Yes, I always use canned puree for consistent texture.

Can I make this into muffins?

Yes, I bake them in muffin tins for 18–22 minutes.

Can I use frozen bananas?

Yes, I thaw them first and drain excess liquid before mashing.

How do I keep the bread moist?

I avoid overbaking and make sure to use very ripe bananas.

Can I use oil instead of butter?

Yes, melted coconut oil or vegetable oil works well.

Can I reduce the sugar?

Yes, I sometimes cut it down to 1/4 cup for a less sweet loaf.

Can I double the recipe?

Yes, I bake two loaves and freeze one for later.

How do I know when it’s fully baked?

A toothpick inserted in the center should come out clean or with just a few crumbs.

Conclusion

I love how this pumpkin chip banana bread brings together banana, pumpkin, and chocolate in one irresistible loaf. It’s moist, flavorful, and perfect for fall baking. For me, it’s a go-to recipe whenever I want something simple, comforting, and full of seasonal flavor.