Two of autumn’s favorite quick breads come together in this delicious Pumpkin Banana Bread. Moist, warmly spiced, and easy to make, this loaf is perfect for cozy breakfasts or snacks and is approachable for beginner bakers.
I’ve baked both pumpkin and banana breads countless times, but combining them created something even better. This Pumpkin Banana Bread blends the comforting spices of pumpkin with the natural sweetness of ripe bananas. A handful of chocolate chips makes it extra irresistible.
The recipe is intentionally simple: no need for a stand mixer or complicated steps. A whisk, two bowls, and a loaf pan are all you need to make a tender, flavorful quick bread that highlights autumn flavors.
Why You’ll Love This Pumpkin Spice Banana Bread
- Hands-on and helpful for using leftover pumpkin or overripe bananas—this loaf makes great use of pantry staples.
- The texture is incredibly moist with cozy pumpkin-spice notes and the banana’s richness, combining the best qualities of both breads.
- Beginner friendly: no mixer, no complicated techniques, and minimal prep time.
Banana Pumpkin Bread Recipe Ingredients
Simple, everyday ingredients come together to make this comforting quick bread.
- All purpose flour
- Baking powder
- Baking soda
- Coarse kosher salt
- Pumpkin pie spice (store-bought or homemade)
- Vegetable oil (or melted butter / coconut oil)
- Brown sugar (packed, light or dark)
- Large eggs (room temperature)
- Vanilla extract
- Bananas (ripe, soft, spotty)
- Pumpkin puree (pure pumpkin puree, not pie filling)
- Chocolate chips (semisweet or your favorite chips)
How To Make Chocolate Chip Pumpkin Banana Bread
This overview summarizes the method; follow the ingredient list and baking times for best results.
Preheat the oven to 350°F (177°C). Grease or line a 9×5-inch loaf pan with parchment and set aside.
Step 1
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl. Set aside.
In a separate bowl, whisk the oil, brown sugar, pumpkin puree, mashed bananas, eggs, and vanilla until smooth.
Step 2
Pour the wet ingredients into the dry ingredients and fold gently until mostly combined; it’s okay if a few streaks of flour remain. Reserve about 1 tablespoon of chocolate chips for the top, then fold the rest into the batter.
Step 3
Transfer the batter to the prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake for about 60–70 minutes, or until the loaf has risen and a skewer inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely before slicing.
To Make Pumpkin Banana Muffins
- Prepare the batter as directed.
- Line two standard muffin pans or spray the cups; you’ll need 16 muffin cups total.
- Divide batter among the cups, filling about 3/4 full. Top each with a few chocolate chips.
- Bake at 400°F (204°C) for 17–20 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.
Tips & Tricks for the Best Banana Pumpkin Bread
- Pack the brown sugar firmly into the measuring cup for accurate sweetness.
- Use pumpkin puree, not pumpkin pie filling; the canned pie filling contains added sugar and spices.
- Fresh spices make a noticeable difference—use recently opened pumpkin pie spice or mix your own.
- Choose ripe, spotty bananas for the best flavor and natural sweetness in the loaf.
Substitutions & Variations
- Add chopped nuts such as walnuts or pecans for crunch.
- Omit chocolate chips or swap them for peanut butter or white chocolate chips.
- Use thawed, drained frozen bananas if fresh ripe bananas aren’t available.
- If you don’t have pumpkin pie spice, combine cinnamon, ginger, nutmeg, allspice, and cloves to make a DIY blend.
- To adjust texture, a few tablespoons of sour cream or Greek yogurt can replace a bit of pumpkin or banana if needed.
How to Store Leftover Bread
Store baked bread at room temperature for up to three days in an airtight container. For longer storage, refrigerate the loaf for up to a week. For freezing, slice the bread and separate slices with parchment before placing in a freezer bag, or wrap a whole loaf tightly in plastic wrap and foil; freeze for up to three months.
What to Serve with Banana Pumpkin Bread
This bread is great on its own or paired with a smear of honey butter, a side of fruit, or savory breakfast items like bacon. It also pairs well with coffee drinks, especially spiced lattes or a creamy cold brew with pumpkin notes.
More Fall Breakfast Ideas
Simple Downeast Maine Pumpkin Bread
Easy Banana Bread Recipe With Cake Mix
Simple Zucchini Banana Bread
Easy Pumpkin Muffins With Streusel Topping
Chocolate Chip Pumpkin Banana Bread
Pumpkin and banana combine into a single cozy quick bread studded with chocolate chips—perfect for breakfast or a snack.
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup mashed banana (about 2 bananas)
- 1 cup pumpkin puree
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray. Tip: line the pan with parchment paper for easy removal.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
- In a medium bowl, whisk oil, brown sugar, pumpkin puree, mashed banana, eggs, and vanilla until smooth.
- Pour wet ingredients into dry and fold gently until mostly combined.
- Reserve 1 tablespoon of chocolate chips. Fold the remaining chips into the batter and pour the batter into the prepared pan. Sprinkle the reserved chips on top.
- Bake 60–70 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan 15 minutes, then transfer to a rack to cool completely before slicing.
Notes
For muffins: Divide batter among 16 lined or sprayed muffin cups (fill to 3/4). Bake at 400°F for 17–20 minutes or until a toothpick comes out clean.
Nutrition
Serving: 1 slice | Calories: 345 kcal | Carbohydrates: 47 g | Protein: 4 g | Fat: 16 g | Sugar: 26 g