This Banana Pumpkin Bread recipe is loaded with gooey chocolate chips! It’s moist, delicious and absolutely the best pumpkin banana bread you’ll ever have. Loaded with warm fall spices, and naturally sweetened with bananas and maple syrup, this easy pumpkin bread is the perfect fall recipe!
Looking for more pumpkin recipes? Some of our favorite ways to start off the day with “fall flavors” include my Pumpkin Waffles with Vanilla Pecan Syrup, my Homemade Pumpkin Spice Granola and my Whole Wheat Pumpkin Pancakes!
An Easy Pumpkin Banana Bread Recipe
Well, I already starting whipping out the fall recipes. So brace yourself, we are about to go headfirst into all things fall flavors and comfort food. Are you ready? Excited?
When it comes to fall flavors I go back and forth between Pumpkin and Apple. But if I’m honest with myself I’d rather have a slice of pumpkin pie then apple pie any day. Pumpkin is where my heart belongs, so that’s what we are focusing on today.
How to Make Banana Pumpkin Bread
The key to making anything healthy is swapping out “unhealthy” ingredients with healthy. For instance, instead of butter I use coconut oil. Instead of all purpose flour I use whole wheat flour and lastly instead of sugar I use natural sweeteners like bananas and maple syrup.
- Preheat oven to 350 degrees F.
- Spray a loaf pan with cooking spray. Set aside.
- To a large bowl, add white whole wheat flour, baking soda, cinnamon, nutmeg, ginger, clove and salt. Stir together and set aside.
- To a medium bowl, add mashed bananas, pumpkin puree, maple syrup, melted coconut oil, vanilla extract and 2 eggs. Whisk together until the wet ingredients are smooth.
- Pour wet mixture over dry ingredients. Using a spatula stir all the ingredients together. Then fold chocolate chips in with banana pumpkin bread batter.
- Pour the mixture into the prepared loaf pan. Smooth out to make sure the batter is even.
- Place in oven and bake for 45-50 minutes. Until it passes the toothpick test and comes out clean.
- Remove from oven and let rest for 10 minutes before devouring!
How to Make Pumpkin Bread Moist
I’ve found the best way to make baked goods moist is to use more wet ingredients in the batter. For example, using apple sauce, mashed bananas, maple syrup or honey to sweeten instead of granulated sugar will make a world of difference in the moistness of your pumpkin bread! Plus, the pumpkin puree will add to the moistness. (wink wink)
How Long Does Pumpkin Bread Last?
Store Bread an air tight container or storage bag. If stored at room temperature the pumpkin bread will last from 2-3 days. If stored in the refrigerator it will last up to 1 week. (please keep in mind that these are if the bread is stored properly and covered, not exposed to air)
Can You Freeze Pumpkin Bread?
Yes. Absolutely! Once the Pumpkin Bread is cooled, wrap tightly with plastic wrap or tin foil and place in a freezer safe storage bag. The pumpkin bread will last up to 6 months. To thaw out, just remove bread from freezer and place on counter. Let thaw at room temperature for 24 hours and serve.
You’re absolutely going to love this Banana Pumpkin Bread! Every bite is sweet, filled with warm fall spices, pumpkin flavor and gooey chocolate chips! It’s the stuff fall dreams are made of! I guarantee it will be your new go to pumpkin bread recipe!
Bon Appetit friends!
More Pumpkin Recipes to Try:
- Vegan Chocolate Chip Pumpkin Cookie Dough
- Healthy Pumpkin Pie Yogurt Parfait
- Pumpkin Chocolate Chip Energy Bites
- Fudgy Flourless Pumpkin Brownies
- Pumpkin Bundt Cake with Cream Cheese Frosting
Healthy Banana Pumpkin Bread with Chocolate
- Prep Time: 5 min
- Cook Time: 50 min
- Total Time: 55 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Description
This healthy Banana Pumpkin Bread recipe is loaded with gooey chocolate chips! It’s moist, delicious and absolutely the best pumpkin banana bread you’ll ever have.
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 3 bananas, mashed
- 3/4 cup pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoons vanilla
- 2 eggs
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Spray a loaf pan with cooking spray. Set aside.
- To a large bowl, add white whole wheat flour, baking soda, cinnamon, nutmeg, ginger, clove and salt. Stir together and set aside.
- To a medium bowl, add mashed bananas, pumpkin puree, maple syrup, melted coconut oil, vanilla extract and 2 eggs. Whisk together until the wet ingredients are smooth.
- Pour wet mixture over dry ingredients. Using a spatula stir all the ingredients together. Then fold chocolate chips in with banana pumpkin bread batter.
- Pour the mixture into the prepared loaf pan. Smooth out to make sure the batter is even.
- Place in oven and bake for 45-50 minutes. Until it passes the toothpick test and comes out clean.
- Remove from oven and let rest for 10 minutes before devouring!
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 12 g
- Sodium: 113 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 31 mg
Filed Under:
Want more Easy Fall Recipes?
Pomegranate Honey Ricotta Toast
Easy Hot Spiked Mulled Apple Cider
Healthy Pumpkin Pie Yogurt Parfait
