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Moist Pumpkin Banana Bread with Chocolate Chips

This delightful bread captures autumn's essence with the perfect blend of pumpkin, ripe bananas, and gooey chocolate chips, making it a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
Wet Ingredients
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar
  • 2 large eggs
  • 0.5 cups pumpkin puree
  • 2 ripe bananas, mashed Use very ripe bananas for sweetness.
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cups chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  3. In a separate large bowl, mix together the granulated sugar, brown sugar, eggs, pumpkin puree, mashed bananas, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips until evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with a dollop of whipped cream cheese or a drizzle of honey. Store in an airtight container at room temperature for up to three days.