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Cozy Chocolate Chip Pumpkin Banana Bread: Easy Fall Recipe

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This moist and tender quick bread combines the best of pumpkin and banana bread with melted chocolate chips and a nutty browned butter flavor. It’s the ultimate comfort food for fall, perfect for cozy evenings and crowd-pleasing moments.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) mashed ripe bananas (about 2 medium)
  • 1 cup (175g) semi-sweet chocolate chips

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. Brown the butter: Place ½ cup unsalted butter in a small saucepan over medium heat. Swirl occasionally as it melts. After about 5-7 minutes, when the butter turns golden-amber and smells nutty, remove from heat and pour into a large heatproof bowl to cool slightly.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. To the bowl with the browned butter, add the granulated sugar and brown sugar. Whisk until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
  5. Add the pumpkin puree and mashed bananas to the wet mixture. Whisk until smooth and fully incorporated.
  6. Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold until just combined (a few streaks of flour should remain). Do not overmix.
  7. Reserve 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter.
  8. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  9. Bake for 55-65 minutes, 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 about 40 minutes.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

Don’t skip browning the butter—it adds a nutty depth. Use room temperature eggs for best texture. Measure flour correctly by spooning and leveling. Let the bread cool completely before slicing to avoid a gummy texture. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, fall recipe, quick bread, comfort food, easy baking

Find it online: https://cookluma.com/cozy-chocolate-chip-pumpkin-banana-bread-easy-fall-recipe/