Moist Pumpkin Banana Bread with Chocolate Chips

Pumpkin Banana Bread

This pumpkin banana bread bakes into one chocolate-studded loaf with a tender orange-gold crumb and a browned, lightly cracked top. The batter is moist, so measure the mashed banana and pumpkin rather than adding any leftovers. Begin checking at 50 minutes, but let the center—not the clock—determine when the loaf is done.

Ingredients for Pumpkin Banana Bread

• 2 cups all-purpose flour, spooned and leveled (240g)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon fine salt
• 3/4 cup mashed ripe banana, measured after mashing (170g)
• 3/4 cup pure canned pumpkin puree (180g)
• 3/4 cup packed light brown sugar (150g)
• 2 large eggs
• 1/3 cup neutral oil, such as canola or vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips (about 130g), divided

How to Bake Pumpkin Banana Bread

1. Prepare the pan: Preheat the oven to 350°F (175°C) with a rack in the middle. Lightly grease a 9-by-5-inch metal loaf pan. Line the bottom and long sides with parchment, leaving enough overhang to lift out the loaf.
2. Mix the dry ingredients: Whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt in a bowl.
3. Mix the wet ingredients: In a second bowl, whisk the measured mashed banana, pumpkin puree, brown sugar, eggs, oil, and vanilla until combined.
4. Finish the batter: Fold the dry ingredients into the wet ingredients just until no dry flour remains. Fold in the chocolate chips, reserving about 2 tablespoons for the top. The batter will be thick; do not beat it smooth.
5. Fill the pan: Spread the batter evenly in the prepared pan and scatter the reserved chips over the surface.
6. Bake: Bake uncovered on the middle rack. Begin checking at 50 minutes; the loaf will likely need about 55 to 65 minutes, or longer if the center is still wet. The top should be deep golden brown and may crack. Insert a long tester into the center, preferably through the crack and away from a visible chip. A few moist crumbs are fine, but there should be no wet batter. If the top darkens before the center is done, tent it loosely with foil and continue baking.
7. Cool and slice: Cool in the pan for about 15 minutes, then lift the loaf onto a rack using the parchment. Cool for at least 60 minutes more so the moist crumb can set. Cut into about 10 thick slices.

Measure the Banana and Use Pure Pumpkin

Use ripe, brown-spotted bananas, and measure 3/4 cup after mashing; banana size varies too much to rely on a count. Use 3/4 cup pure pumpkin puree, not pumpkin pie filling. Save any leftover banana or pumpkin rather than adding it to the batter, since extra moisture can leave the center wet or cause the loaf to sink.

How to Tell When the Center Is Baked

A browned crust can form before the middle finishes baking. If a tester has a dark streak, it may have passed through melted chocolate; retest a nearby spot in the center and look specifically for wet batter. A smaller pan makes a taller loaf that may take longer than the stated range. Pan material and oven behavior can also shift the timing.

Storage and Freezing

Cool the bread completely, then store it airtight at room temperature for up to 3 days. Freeze it sooner in a particularly warm or humid kitchen. If condensation dampens the surface, place a paper towel in the container.

Wrap the cooled loaf or individual slices tightly and freeze for up to 3 months. Separate stacked slices with parchment. Thaw a slice before serving, or warm it briefly in the microwave. Slices are also good at room temperature or lightly toasted with butter.

More Banana Bread Recipes

For a banana-only loaf, try classic moist banana bread with walnuts. For a dedicated gluten-free loaf, try gluten-free banana bread rather than making an unverified flour swap in this batter.

Nutrition

Approximate nutrition per slice, based on 10 slices: 310 calories, 5g protein, 12g fat, and 47g carbohydrates. Per 100g of baked bread: approximately 325 calories, 5g protein, 13g fat, and 49g carbohydrates. Values vary with ingredients, slice size, and moisture lost during baking.