BANANA PUMPKIN BREAD RECIPE
This pumpkin bread recipe with mashed bananas and chocolate chips was the very first pumpkin recipe ever posted to my blog. That was like 4 years ago!
All these years later and this banana pumpkin bread gets made all the time. And not just in the Fall!
HOW TO MAKE PUMPKIN BREAD
This pumpkin bread gets made in one mixing bowl with a handheld mixer, just like these family favorite one bowl applesauce muffins and these honey wheat pumpkin muffins. Or yes, feel free to use a stand mixer as well.
- Simply combine the butter (make sure it's very soft!), eggs, sugar, and vanilla extract. Beat that together until blended. Don't worry if there are some butter chunks in it that don't blend in well. That's fine. But be sure the butter is softened well to avoid this.
- Add in pure pumpkin and mashed bananas. For this recipe you need 1 cup of each which is about 2 larger bananas and it's a great way to use up leftover pumpkin!
- Add in the dry ingredients like flour, baking soda, baking powder, and spices.
- Mix in 1 tablespoon flour with the chocolate chips and add those in. The flour helps the chocolate chips not sink down to the bottom of the bread. Reserve some (before adding the flour) to sprinkle on top of the bread before baking. This makes it look pretty.
HOW TO STORE PUMPKIN BREAD
It's best to store this banana pumpkin bread at room temperature, wrapped tightly, on the counter top. After the bread is completely cooled, I wrap the loaf in plastic wrap and then put it inside a gallon-sized Ziploc bag. You don't have to do the bag, it would be just fine staying wrapped up on the counter top.
CAN I FREEZE PUMPKIN BREAD?
Yes! You can. Let the loaf cool in the loaf pan for 10-15 minutes and then take the bread out and let it cook completely on a cooling rack. Once cooled, wrap it tightly in tin foil making sure that the ends are wrapped up tight. Place it inside a freezer gallon-size Ziploc bag. Close it up making sure all the air is let out.
Freeze for up to two months.
When ready, remove the bread completely from the tin foil and let it sit on a cooling rack, at room temperature, for 3 hours before slicing and serving.
HOW TO EAT PUMPKIN BANANA BREAD
I think the best way to eat pumpkin bread is by warming it up in the microwave for about 15-20 seconds and then slathering butter on it. Yum!
You can also just eat it at room temperature. But seriously, try it warmed up and you just might die from deliciousness 🙂
MY TIPS FOR MAKING THIS RECIPE
- #1 is to make sure the butter is SOFTENED! I place my butter in the microwave (with wrapper still on and all), set the microwave for 30 seconds, and then every 5 seconds I open the microwave and turn the butter to a different side, and then keep microwaving it (while turning it every 5 seconds). This gets the butter nice and soft without melting it. If the butter is too hard, it will not blend into the sugar and eggs and instead will chunk up and look curdled.
- Do not take the bread out too soon from the oven. This bread will look done on the outside and edges but if the middle of the bread is wet at all (even a little bit) your bread will end up sinking in the middle. Bread sinks when it's not cooked all the way. The best way to tell if it's done is to use a toothpick. Stick it in the center and if it comes out with crumbs or nothing at all then it's done! If it comes out wet, well you better leave that bread in their longer. You can also just use your finger. Gently press on the top of the bread and if it's springy and comes back up then it's done. If it feels wet and soft then leave it in there longer. With quick bread recipes, its more important to go by the bread than the timer or the bake time a recipe calls for. All ovens cook differently. So if your bread is not done at 50 minutes (like mine was) don't worry! Just leave it in there for 5-10 minutes longer.
- Loosely cover the bread with tin foil for the last 20 minutes of baking. This ensures that the bread will cook all the way through while not browning too much on the outside.
Banana Pumpkin Chocolate Chip Bread
- 11 tablespoons butter, softened (11 tablespoons = 1 stick + 3 tablespoons)
- 1 ⅓ cups granulated sugar
- 1/2 teaspoon vanilla
- 4 large eggs
- 1 cup pure pumpkin
- 1 cup mashed bananas about 2 large bananas
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 ½ cups milk chocolate chips
- 1 tablespoon all-purpose flour
- Heat oven to 350 degrees and spray two 9x5-inch bread pans with nonstick cooking spray.
- In a large mixing bowl add the softened butter, sugar, vanilla, and eggs. Beat together until combined.
- Add the pumpkin puree and mashed banana. Blend until combined. Batter may look lumpy but that's ok.
- In a separate mixing bowl, add the flour, baking powder, baking soda, salt and pumpkin pie spice. Stir with a whisk to break up any clumps.
- Add half of the flour mixture into the wet pumpkin mixture and combine together at low speed just until incorporated. Add the other half of the flour and blend in at low speed just until combined.
- Stir the 1 tablespoon of flour into the chocolate chips. Add into the pumpkin bread batter and stir together with a wooden spoon or spatula. ** The flour helps the chocolate chips not sink to the bottom of the bread. Reserve some of the chocolate chips (about 1/4 cup) before adding the flour to sprinkle on top of the bread. Or you can just use additional chocolate chips to sprinkle on top.
- Divide the batter between the two pans. Loaf pans should be about 1/2 to 2/3 full. Sprinkle the reserved chocolate chips on top of the bread before baking.
- Bake for 50-60 minutes. With about 20 minutes left of the cook time, loosely lay a piece of tin foil over the bread to prevent burning. Use a toothpick inserted into the middle to test for doneness. It should come out with only crumbs on it or nothing at all. If it comes out wet, then the bread needs to bake much longer.
- Let cool in the bread pan for about 15 minutes. Take the bread out and let it cook completely on a cooling rack at room temperature.
recipe adapted years ago from Oh, Sweet Basil