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Moist Chocolate Chip Pumpkin Banana Bread

moist chocolate chip pumpkin banana bread - featured image
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A tribute to a lost Portland bakery, this dense, moist banana bread combines ripe bananas and pure pumpkin puree for an unmatched texture. It is rich, spiced, and filled with semi-sweet chocolate chips.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas until smooth.
  3. Add the melted butter, pumpkin puree, sugar, egg, and vanilla extract to the bananas. Whisk until well combined and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined; do not overmix.
  6. Fold in the chocolate chips and walnuts (if using) until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 10 minutes.
  10. Use the parchment paper overhang to lift the bread out of the pan and place it on a cooling rack to cool completely before slicing.

Notes

Ensure bananas are very ripe with brown spots for maximum sweetness and moisture. Do not overmix the batter to avoid a tough texture. For best results, let the bread cool completely before slicing to prevent gumminess. The bread can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, moist banana bread, fall baking, quick bread, pumpkin recipe, autumn dessert

Find it online: https://perkypan.com/moist-chocolate-chip-pumpkin-banana-bread-5-easy-steps/