Description
This easy banana pumpkin chocolate chip bread is super moist, full of flavor and loaded with heaps of chocolate which makes it perfect for breakfast, dessert and everything in between! It literally melts in your mouth and truthfully has a flavour & texture which is unparalleled by any other recipe.
Ingredients
Scale
- 56g (¼ cup) unsalted butter, at room temperature
- 133g (⅔ cup) light brown sugar
- 200g (~2 or ⅔ cup) mashed ripe bananas
- (1 cup) pure pumpkin puree (not pumpkin pie filling)
- 60g (¼ cup) plain yogurt
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 188g (1½ cups) all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon all-spice powder
- ¼ teaspoon ground cloves or cardamom
- 180g (1 cup) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF (177ºC). Grease & line a 9×5 bread loaf pan with parchment paper. Set aside.
- In a large bowl, add the unsalted butter and sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes.
- Stir in the mashed bananas, pumpkin puree and plain yogurt. Mix together until combined thoroughly. Add in the eggs and vanilla and beat until combined. The mixture will now be light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, all-spice, cloves and salt until thoroughly combined.
- Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. Now, add the chocolate chips into the batter saving a handful to add on top. Beat on low speed until fully incorporated.
- Pour in the batter into the lined pan and spread it evenly. Sprinkle with chocolate chips and coarse brown sugar generously throughout for a crunchy top.
- Bake the bread for 45-50 minutes at 350ºF (177ºC) until a toothpick inserted in the bread comes out clean.
- Transfer the bread to a wire rack and allow to cool completely before slicing.
- Store bread in an airtight container for upto 4 days at room temperature or upto a week in the refrigerator. You can also freeze this bread (see faqs above).
Notes
- You can always substitute plain yogurt with sour cream. However fresh yogurt adds a more natural flavour and texture and helps the bread stay fresh longer. Make sure to drain out all the water from it if has any.
- You can always leave out nutmeg but I highly recommend it as it helps to enhance the flavour of cinnamon in the bread.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: banana bread, pumpkin bread, fall dessert
- Method: Baking
- Cuisine: American
Keywords: banana pumpkin chocolate chip bread, pumpkin banana chocolate chip bread