Pumpkin Banana Bread with Chocolate Chips

Name: Pumpkin Banana Bread with Chocolate Chips
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 3 ripe bananas, mashed; 2 large eggs; 1 (15 oz) can pumpkin puree; 1/4 cup maple syrup; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1 tsp pumpkin pie spice; 1 tsp ground cinnamon; 1 cup milk chocolate chips

This pumpkin banana bread combines ripe bananas and pumpkin puree with warm spices and chocolate chips for a moist, flavorful fall loaf that's simple to make at home.

🌍American 🏷️Pumpkin banana bread 🏷️Quick bread 🏷️Fall baking 🏷️Dessert Chocolate chip

🏷️

🏷️Pumpkin spice

-0:00

tinekeyoungeronTikTok

Total

1h 25m

Servings

1

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
3 ripe bananas, mashed
2 large eggs
1 (15 oz) can pumpkin puree
1/4 cup maple syrup
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 cup milk chocolate chips

14 Ingredients

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Instructions

1
In a large bowl or the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2
Add the mashed bananas, eggs, pumpkin puree, maple syrup, and vanilla extract. Mix on low speed until just combined.
3
Add the all-purpose flour, baking soda, salt, pumpkin pie spice, and ground cinnamon to the bowl. Mix until just incorporated, being careful not to overmix.
4
Fold in the chocolate chips.
5
Pour the batter into a greased loaf pan and spread evenly.
6
Bake in a preheated oven at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

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Tips & Notes

Pro tips

Mash bananas until mostly smooth but slightly chunky; overripe bananas add natural sweetness and moisture.
Cream butter and both sugars together for 2–3 minutes until light and fluffy; this traps air and ensures a tender crumb.
Fold chocolate chips in gently at the end to distribute evenly and prevent breakup during mixing.
Do not overmix the batter after adding flour and baking soda; stop as soon as streaks of flour disappear to avoid a dense loaf.

Substitutions

All-purpose flour → whole wheat flour (use 1.5 cups; bread will be denser)
Brown sugar + granulated sugar → coconut sugar or honey (adjust liquid slightly)
Unsalted butter → coconut oil (use refined to avoid strong coconut flavor)
Chocolate chips → chopped pecans or walnuts (or mix half chips, half nuts)

Storage & make-ahead

Cool completely, wrap tightly in plastic wrap or foil, and store at room temperature for 2–3 days or refrigerate up to a week. Freeze wrapped slices for up to 3 months and thaw at room temperature.