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Cozy Chocolate Chip Pumpkin Banana Bread Recipe with Easy Brown Butter Glaze

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A moist and flavorful pumpkin banana bread with chocolate chips, topped with a nutty brown butter glaze. Perfect for cozy fall mornings or anytime you need a comforting treat.

Ingredients

Scale
  • 1 cup ripe bananas, mashed (about 2–3 bananas)
  • 1 cup pumpkin puree (canned or fresh, unsweetened)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1 cup semi-sweet chocolate chips
  • For the Brown Butter Glaze:
  • 4 tbsp unsalted butter
  • 1 cup powdered sugar, sifted
  • 2–3 tbsp whole milk or dairy-free milk (oat or almond)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine melted butter and brown sugar. Whisk until smooth and slightly cooled.
  3. Add mashed bananas, pumpkin puree, eggs, and vanilla extract to the butter mixture. Mix until well blended.
  4. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add dry ingredients to wet mixture, folding gently or mixing on low speed just until combined. Avoid overmixing.
  6. Fold in chocolate chips, reserving a small handful to sprinkle on top.
  7. Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips evenly on top.
  8. Bake on center rack for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  9. Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  10. To make the glaze, melt butter in a small saucepan over medium heat, stirring frequently until golden brown and nutty (about 5 minutes).
  11. Remove from heat and whisk in powdered sugar, milk, vanilla extract, and salt until smooth and pourable. Add more milk if needed.
  12. Drizzle brown butter glaze generously over cooled bread. Allow glaze to set for 10-15 minutes before slicing. For a firmer glaze, refrigerate briefly.

Notes

Use very ripe bananas with brown spots for natural sweetness and moisture. Avoid overmixing the batter to keep the bread tender. Start checking the bread at 50 minutes to prevent overbaking. Brown butter glaze adds a nutty richness but can be skipped if preferred. For gluten-free, substitute almond flour and reduce baking powder. For dairy-free, use coconut oil and plant-based milk.

Nutrition

Keywords: pumpkin bread, banana bread, chocolate chip bread, brown butter glaze, fall baking, cozy bread, easy bread recipe

Find it online: https://perkypan.com/cozy-chocolate-chip-pumpkin-banana-bread-recipe-with-easy-brown-butter-glaze/