Banana Chocolate Chip Pumpkin Bread
A moist and flavorful bread combining bananas, pumpkin, and chocolate chips.
Ingredients
Wet Ingredients
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup light brown sugar (or coconut sugar)
- ⅓ cup vegetable oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 1-½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, mash the bananas. Add pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract. Mix well.
- In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.