There’s something magical about Banana Chocolate Chip Pumpkin Bread. It’s the kind of recipe that feels like a hug in loaf form—warm, comforting, and just a little indulgent. I first stumbled on this combo when I had a couple of overripe bananas and a lonely can of pumpkin puree sitting in my pantry. I thought, “Why not?” And oh my goodness, it was a game-changer. The bananas add natural sweetness, the pumpkin keeps it moist, and the chocolate chips? Well, they’re just the happy little surprise in every bite.

This bread is perfect for so many occasions. Need a quick breakfast? Slice it up. Craving a cozy dessert? Warm it with a pat of butter. Hosting a fall gathering? It’ll disappear faster than you can say “seconds, please!” Plus, it’s incredibly easy to make—no fancy equipment or techniques required. Trust me, once you try this, you’ll be making it all season long.

Why You’ll Love Banana Chocolate Chip Pumpkin Bread

Okay, let me count the ways this bread steals hearts—starting with mine! First off, the flavors. Bananas and pumpkin might sound like an odd couple, but trust me, they’re a match made in baking heaven. The bananas bring that cozy sweetness, while the pumpkin adds depth (and keeps everything ridiculously moist). And then there’s the chocolate chips—because let’s be real, everything’s better with chocolate.

Moist-for-days texture: No sad, dry bread here. The pumpkin and bananas work together like a hydration dream team.
Effortless to make: One bowl, no mixer, and just a spoon to stir. Even my toddler “helps” (read: dumps chocolate chips everywhere).
Secretly versatile: Breakfast? Dessert? Midnight snack? Yes, yes, and absolutely yes.
Crowd-pleaser magic: My picky nephew once ate three slices and asked if it was cake. High praise.
Smells like autumn: The cinnamon and pumpkin pie spice will make your kitchen smell like a cozy sweater feels.

Last Thanksgiving, I brought two loaves to my in-laws’ house. They were gone before the turkey even hit the table. That’s the power of this bread—it disappears faster than you can say “save me a slice!”

Ingredients You’ll Need for Banana Chocolate Chip Pumpkin Bread

Here’s the good news: you probably have most of these ingredients already! The magic of this recipe is how simple it is—no fancy stuff, just pantry staples that come together in the most delicious way. I’ve split them into wet and dry ingredients so you can keep track (and avoid the dreaded "did I add the baking soda yet?" panic).

Wet Ingredients

2 medium ripe bananas, mashed (about ¾ cup): The spottier, the better! Overripe bananas are sweeter and mash like a dream. I just smash ’em with a fork right in the mixing bowl—no extra dishes.
1 cup pumpkin puree: Not pie filling—just plain pumpkin. If you’ve got leftover canned pumpkin, this is its destiny.
2 large eggs: Room temperature blends better, but I’ve used cold eggs in a pinch. No big deal.
1 cup light brown sugar (packed): Pack it in there! I use my fingers to press it into the measuring cup. Dark brown sugar works too for a deeper flavor.
⅓ cup vegetable oil: Keeps things tender. Melted butter works, but oil makes it extra moist.
1 tablespoon vanilla extract: Don’t skip this! It rounds out all the flavors beautifully.

Dry Ingredients

1½ cups all-purpose flour (spooned and leveled): Here’s the trick: spoon flour into the measuring cup, then level it off with a knife. No packing—that’s how you end up with dry bread.
1 teaspoon baking soda: The lift master. Make sure it’s fresh (no clumps!).
1 tablespoon pumpkin pie spice: If you don’t have it, mix 1½ teaspoon cinnamon + ½ teaspoon nutmeg + ¼ teaspoon each cloves and ginger. Easy!
¼ teaspoon salt: Balances the sweetness. I use kosher salt.
1 cup semisweet chocolate chips: Or go wild with dark chocolate chunks. Mini chips? Sure! Just don’t skimp—this is the fun part.

See? Nothing complicated. Now let’s turn this into the coziest loaf you’ve ever tasted.

Step-by-Step Instructions for Banana Chocolate Chip Pumpkin Bread

Preparing the Batter

Okay, let’s get mixing! This is the fun part—where everything comes together in one glorious, chocolate-studded batter. Don’t worry if yours looks a little lumpy at first; it’ll smooth out as you go.

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan really well—I like to use butter or a quick spritz of baking spray. Trust me, you don’t want to wrestle with stuck-on bread later!
Mash those bananas! In a large bowl, smash the bananas with a fork until they’re mostly smooth (a few small lumps are totally fine). Add the pumpkin puree, eggs, brown sugar, oil, and vanilla. Stir it all together until it looks like a thick, caramel-colored soup. Smell that? Already amazing.
Whisk the dry ingredients. In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Pro tip: If your spices are clumpy, give them a quick rub between your fingers before adding. No one wants a bite of pure baking soda!
Combine wet and dry. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Stop when you just barely see streaks of flour—overmixing makes tough bread, and we want tender!
Fold in the chocolate chips. Dump in those glorious chocolate chips and fold them in gently. The batter will be thick but pourable—like a really indulgent pancake batter.

Baking and Cooling

Now comes the hardest part: waiting while your kitchen fills with the most incredible smell. Resist opening the oven door too early—I promise it’s worth the wait!

Pour the batter into your prepared pan. Use the spatula to spread it evenly. If you’re feeling fancy, sprinkle a few extra chocolate chips on top—they’ll look gorgeous when baked.
Bake for 60 minutes. Set a timer for 50 minutes first, then check. The bread is done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs—not wet batter). If it’s browning too fast, tent it loosely with foil.
Cool in the pan for 10 minutes. This helps it set without falling apart. Then, run a knife around the edges and turn it out onto a wire rack. Try not to slice it right away—I know, torture!—but letting it cool completely gives you cleaner slices.

Pro tip: If you absolutely can’t wait (no judgment), slice it warm and embrace the crumbly, gooey mess. Just maybe have a napkin handy!

Banana Chocolate Chip Pumpkin Bread Variations

You know what I love about this recipe? It's like a blank canvas for all your baking whims! Whether you're catering to allergies, cleaning out the pantry, or just feeling adventurous, here are some delicious twists I've tried (and loved):

Gluten-free? No problem! Swap the all-purpose flour for a 1:1 gluten-free flour blend. My favorite is the one with the little blue label—works like a charm every time.
Dairy-free delight: Use dairy-free chocolate chips (I like Enjoy Life brand) and you'd never know the difference. Perfect for my lactose-intolerant sister-in-law who still deserves chocolate!
Nutty for texture: Fold in ½ cup chopped walnuts or pecans with the chocolate chips. The crunch takes it to another level—my dad insists on this version every Thanksgiving.
Extra spice kick: Add ½ teaspoon of cardamom to the dry ingredients if you're feeling fancy. It gives this subtle, floral warmth that's just *chef's kiss*.
Breakfast boost: Reduce chocolate chips to ½ cup and add ¼ cup rolled oats for a slightly heartier texture. Bonus: you can totally justify eating it at 8 AM.

Last Christmas, I made a triple batch with white chocolate chips and dried cranberries—festive and disappeared faster than wrapping paper! The moral? Play around. This bread is forgiving and fabulous no matter what you throw in it.

Serving and Storage Tips for Banana Chocolate Chip Pumpkin Bread

Oh, the joy of slicing into this bread—whether it’s still warm from the oven or days later when you need a pick-me-up! Here’s how to keep it tasting its absolute best:

Serving magic: My favorite way? A thick slice warmed for 10 seconds in the microwave with a smear of salted butter. The chocolate gets melty, the spices bloom, and suddenly it’s a hug on a plate. For brunch, toast slices lightly and drizzle with honey—trust me, it’s a game-changer.
Room temp storage: Once completely cool, wrap the loaf tightly in foil or pop it in an airtight container. It’ll stay moist and delicious for up to 3 days on the counter (if it lasts that long!).
Fridge friend: If you need it to last longer, refrigerate for up to a week. Just warm slices briefly to bring back that fresh-baked feel—cold bread is sad bread.
Freezer hack: Slice the loaf first, wrap individual pieces in plastic, then freeze in a ziplock bag. Future you will high-five present you when you can grab a slice, thaw it at room temp for 30 minutes (or microwave for 20 seconds), and have instant comfort food.

Pro tip: If the bread dries out a smidge (rare, but it happens), brush slices with a little milk before reheating. Works like a charm!

Helpful Notes for Perfect Banana Chocolate Chip Pumpkin Bread

Let’s talk about making this bread foolproof—because even the best recipes can have their quirks. First, don’t overmix the batter. I know it’s tempting to stir until it’s perfectly smooth, but a few lumps are totally fine. Overmixing leads to tough bread, and we want tender, moist slices every time.

If you’re out of brown sugar, white sugar works—just add an extra tablespoon of molasses for that deep, caramel-like flavor. And if you’re watching sugar, you can reduce it to ¾ cup—the bananas and pumpkin already add natural sweetness.

For a healthier twist, swap half the oil for unsweetened applesauce. It keeps the moisture but cuts back on fat. And if you’re using gluten-free flour, make sure it’s a 1:1 baking blend—some are grainier than others.

Lastly, don’t skip the cooling step. I know it’s hard to wait, but slicing too soon makes it crumble. Patience pays off with perfect slices every time!

Frequently Asked Questions About Banana Chocolate Chip Pumpkin Bread

I get so many questions about this bread—it’s like everyone wants to make sure they’re doing it right (which, honestly, is hard to mess up!). Here are the answers to the ones I hear most:

Can I freeze this bread?
Absolutely! Wrap the whole loaf (or individual slices) tightly in plastic wrap, then pop it in a freezer bag. It’ll keep for up to 3 months. Thaw at room temperature or zap a slice in the microwave for 20 seconds when cravings strike.
What can I use instead of eggs?
For each egg, try ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, let sit 5 minutes). The texture might be slightly denser, but still delicious!
Can I reduce the sugar?
You bet! The bananas and pumpkin add natural sweetness, so you can cut the brown sugar to ¾ cup without issues. For a sugar-free version, try monk fruit sweetener—just check the package for substitution ratios.
Why did my bread sink in the middle?
Usually means it needed a few more minutes in the oven—the toothpick test is your best friend! Also, make sure your baking soda is fresh (expired = sad, flat bread).
Can I make muffins instead?
Yes! Fill greased muffin cups ¾ full and bake at 350°F for 20-25 minutes. Perfect for grab-and-go breakfasts!

Still stumped? Drop me a comment—I’m happy to troubleshoot your baking adventures!

Final Thoughts on Banana Chocolate Chip Pumpkin Bread

If there’s one recipe I’d confidently hand to anyone—whether they’re a baking newbie or a seasoned pro—it’s this Banana Chocolate Chip Pumpkin Bread. It’s got everything: the cozy warmth of banana bread, the rich depth of pumpkin spice, and those little pockets of melty chocolate that make every bite feel like a treat. Plus, it’s so forgiving! Forget fancy techniques or expensive ingredients—just grab a bowl, stir, and let the oven do the rest.

Seriously, this loaf has saved me on busy mornings, been my go-to potluck hero, and even doubled as dessert (à la mode, obviously). It’s the kind of recipe that becomes your recipe—the one people ask you to bring again and again. So go ahead, bake it, share it, and watch it disappear. Just maybe hide a slice for yourself first.

Banana Chocolate Chip Pumpkin Bread

A moist and flavorful bread combining bananas, pumpkin, and chocolate chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Bread, Dessert

Cuisine American

Servings 10 slices