Pumpkin chocolate chip banana bread

This pumpkin chocolate chip banana bread is two breads in one – it’s a mashup of pumpkin chocolate chip bread and banana bread!

pumpkin chocolate chip banana bread

Our freezer was starting to overflow with overripe bananas. For whatever reason, we haven’t been eating bananas as quickly. Plus, our house is starting to become the home of tons of fruit flies (or gnats – not sure which ones they are). We set out a homemade concoction of apple cider vinegar with a few drops of dish soap, and we’ve been catching tons of these winged insects. Score!

My husband asked me to make a banana bread, but then he also asked if it was time for pumpkin bread. Rather than make each of these breads individually, I found a recipe that combined the two. I made sure not to use any oil in my bread since it would naturally get its moisture from the pumpkin. If my bread looked dry, I would add some applesauce to it (hint: it didn’t need any applesauce).

pumpkin chocolate chip banana bread

Because I didn’t want half a can of pumpkin hanging out in my refrigerator, I made two loaves of the bread (I doubled the recipe below). I used the entire can of pumpkin, and that provided enough liquid in my batter to produce two soft loaves. Often times with pumpkin bread, it starts to break down the next day and get soggy. This recipe did not. I kept one loaf in the refrigerator while keeping the other on the counter for us to munch on.

If you’re craving both pumpkin and banana breads, this is a great recipe to try.

pumpkin chocolate chip banana bread

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Pumpkin chocolate chip banana bread

Chocolate chip pumpkin bread + banana bread = pumpkin chocolate chip banana bread!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Author: Eva Bakes


  • 1 and ½ cup white whole wheat flour can substitute with all-purpose
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ½ teaspoon salt
  • 3 very ripe bananas mashed
  • 1 large egg
  • 1 cup canned pumpkin
  • cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 and ½ cups chocolate chips


  • Preheat your oven to 350°F. Generously grease or a line a standard 9"x5" baking loaf pan (I used a silicone pan and did not grease or line it). Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
  • In a separate large bowl, mix together the bananas, egg, pumpkin, sugar, and vanilla. Pour this into the large bowl with the dry ingredients.
  • Stir until a few dry streaks remain. Fold in the chocolate chips.
  • Transfer the batter to your prepared pan. Sprinkle the top with additional chocolate chips if desired.
  • Bake in your preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean (minus some melted chocolate chips).
  • Allow the bread to cool before slicing and serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will last several days. It can also be frozen and thawed.
Source: Slightly adapted from Lemons + Zest

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