Pumpkin Banana Bread With Chocolate Chips

This healthy pumpkin banana bread recipe uses overripe bananas, pumpkin puree, and chocolate chips! Although subtle, the banana flavour adds sweetness to this moist pumpkin banana bread. 

– ½ cup mashed ripe banana  – 1 15 oz can pumpkin puree  – ¼ teaspoon ground ginger  – 1 teaspoon pumpkin spice – 2 large eggs  – 2 + ¼ cup all purpose flour – 1 teaspoon ground cinnamon  – 1 teaspoon baking powder  – ½ teaspoon baking soda – ½ teaspoon salt – ¾ cups unsalted butter  – ½ cup white granulated sugar – ½ cup brown sugar – 1 + ½ teaspoon vanilla extract – ¼ teaspoon ground nutmeg



After beating eggs on low in a large bowl, add butter, sugars, and vanilla extract. Add mashed brown bananas and pumpkin puree after mixing. 

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I like to squeeze out excess moisture from canned pumpkin puree by wrapping it in linen or a cloth. It significantly improves bread texture. 

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Combine dry ingredients in a separate bowl and add to wet. Slowly mix until combined. Scrape in chocolate chips. 

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Soft, sticky batter must be spooned into the pan. Doesn't pour well. Batter into a 9 x 5-inch loaf pan. 

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Carve a small hole in the bread. Pumpkin banana bread rose more on one side this time because I didn't cut properly.  

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When a toothpick is inserted in the centre, it should come out clean, dry, or with a few breadcrumbs after baking for 55 to 1 hour. 

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Open the oven only if the top is burning. Cover with aluminium foil quickly. Cool the bread on a wire rack after 15 minutes in the tin. 

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