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Moist Chocolate Chip Pumpkin Banana Bread Loaf

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This Moist Chocolate Chip Pumpkin Banana Bread Loaf combines the best of fall flavors—pumpkin, banana, and chocolate chips—into one incredibly tender, one-bowl loaf. It’s perfect for cozy mornings, holiday brunches, or any time you need a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (225g) pumpkin puree
  • 1 cup (225g) mashed ripe banana (about 2 large bananas)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • 2 tablespoons chocolate chips (for topping)
  • 1 tablespoon turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds.
  3. In a separate medium bowl, whisk together the pumpkin puree, mashed banana, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined—a few streaks of flour are okay.
  5. Gently fold in ¾ cup of the chocolate chips, folding about 5-6 times until evenly distributed.
  6. Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle the remaining 2 tablespoons of chocolate chips on top, and if using, sprinkle with turbinado sugar.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Use room temperature eggs for better emulsification. Don’t overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent crumbling. For extra flavor, toast slices on day two.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, moist pumpkin bread, fall baking, quick bread, one bowl recipe

Find it online: https://tastytuck.com/moist-chocolate-chip-pumpkin-banana-bread-loaf/