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Moist One-Bowl Pumpkin Banana Bread with Chocolate

pumpkin banana bread with chocolate - featured image
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This one-bowl pumpkin banana bread with chocolate chips is incredibly moist, easy to make, and perfect for fall mornings or any time you crave a comforting, homemade treat.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + 1/4 tsp cloves)
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, mashed banana, oil, and eggs until smooth.
  3. Add both sugars and the vanilla extract. Whisk until well combined and the sugar starts to dissolve.
  4. Sprinkle the flour, baking soda, baking powder, salt, and pumpkin pie spice over the wet ingredients. Whisk gently until just combined (a few streaks of flour are okay).
  5. Fold in the chocolate chips with a rubber spatula, reserving about 2 tablespoons to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  7. Sprinkle the reserved chocolate chips on top and press them in slightly.
  8. 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 with foil after 40 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://goldensimmer.com/moist-one-bowl-pumpkin-banana-bread-with-chocolate/