Indulge your senses with a delightful twist on a classic favorite: Pumpkin Chocolate Chip Banana Bread! This scrumptious loaf combines the rich flavors of ripe bananas and velvety pumpkin puree, all harmoniously blended with warm spices and decadent chocolate chips. Perfect for breakfast, a snack, or a cozy dessert, this recipe promises to become a staple in your kitchen. With just 20 minutes of prep time and a heavenly aroma that will fill your home, you won’t be able to resist diving into this moist, flavorful treat. Read on to discover how to create this irresistible bread that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed ripe bananas
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher. Ensure the bananas are very ripe for maximum sweetness and moisture.
- Add pumpkin puree, white sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter for a decorative finish.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then, carefully remove from the pan and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 4 days, or refrigerated for up to a week.
Tips
- Choose Ripe Bananas: The key to a sweet and moist banana bread is using very ripe bananas. Look for ones with plenty of brown spots for maximum flavor.
- Don't Overmix: When combining the wet and dry ingredients, stir just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Add Extra Flavor: For an added depth of flavor, consider incorporating a pinch of cloves or ginger along with the cinnamon and nutmeg.
- Chocolate Chip Variations: Feel free to experiment with different types of chocolate chips, such as dark chocolate or white chocolate, for a unique twist.
- Check for Doneness: Ovens can vary, so start checking your bread at the 60-minute mark. A toothpick should come out clean or with just a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for at least 10-15 minutes before transferring it to a wire rack. This helps prevent it from becoming soggy.
- Storage Tips: Keep your bread fresh by storing it in an airtight container at room temperature for up to 4 days, or refrigerate it for a week. You can also freeze slices for later enjoyment!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: g
Cholesterol: 35mg
