Two of autumn’s most beloved quick breads come together in this Pumpkin Banana Bread. Moist, warmly spiced, and easy to make, this loaf is ideal for breakfast, snack time, or sharing with friends. It combines the comforting flavors of banana and pumpkin with a handful of chocolate chips for extra indulgence.
I’ve baked both pumpkin and banana breads many times, but this was my first time combining them into one loaf—and it’s brilliant. The pumpkin adds tender moisture and fall spice, while the mashed bananas bring natural sweetness and a tender crumb. A scattering of chocolate chips makes every slice feel a little decadent.
This recipe is designed to be straightforward so bakers of any skill level can succeed. No need for a stand mixer or advanced techniques—just simple bowls, a whisk, and a loaf pan. The result is a moist, flavorful bread that’s perfect for chilly mornings.
Why You’ll Love This Pumpkin Spice Banana Bread
- Great way to use leftover pumpkin puree or those very ripe bananas that need a home.
- Combines the best qualities of two classic quick breads: tender banana bread texture and cozy pumpkin spice flavor.
- Simple method and minimal equipment make this an excellent choice for beginner bakers.
Banana Pumpkin Bread Recipe Ingredients
This recipe uses common pantry ingredients you likely already have on hand.
- All purpose flour
- Baking powder
- Baking soda
- Coarse kosher salt
- Pumpkin pie spice — store-bought or your own blend of cinnamon, nutmeg, ginger, allspice, and cloves.
- Vegetable oil — melted coconut oil or melted butter can be substituted.
- Brown sugar — light or dark, packed.
- Large eggs — room temperature
- Vanilla extract
- Bananas — ripe, soft, and spotty for best flavor
- Pumpkin puree — use pure pumpkin puree, not pumpkin pie filling
- Chocolate chips — semisweet chips or chunks for melty pockets of chocolate
How To Make Chocolate Chip Pumpkin Banana Bread
Below is an overview of the method. Refer to the recipe card for exact measurements and baking times.
Preheat the oven and prepare a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
Step 1
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this dry mixture aside.
In a separate bowl, whisk together the oil, brown sugar, pumpkin puree, mashed banana, eggs, and vanilla until smooth.
Step 2
Pour the wet ingredients into the dry ingredients and fold gently until mostly combined; a few streaks of flour are okay. Reserve about 1 tablespoon of the chocolate chips to sprinkle on top, then fold the remaining chips into the batter until no dry pockets remain.
Step 3
Transfer the batter to the prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake until the loaf has risen and a toothpick or skewer inserted in the center comes out clean. Remove from the oven and cool in the pan for about 15 minutes, then lift the loaf out onto a rack to finish cooling. Slice after it has cooled enough to hold its shape.
To Make Pumpkin Banana Muffins
- Prepare the batter as directed above.
- Line two muffin pans with liners or spray well with nonstick spray to make 16 muffins.
- Divide batter among 16 muffin cups (about 3/4 full) and top each with a few chocolate chips.
- Bake at 400°F for 17–20 minutes, or until a toothpick inserted into the centers comes out clean. Allow to cool in the pan before serving.
Tips & Tricks for the Best Banana Pumpkin Bread
- Pack brown sugar firmly into the measuring cup for accurate sweetness.
- Don’t substitute pumpkin pie filling for pumpkin puree—pie filling contains added sugar and spices that will alter the recipe.
- Use fresh spices; stale spices lose potency and will make the bread less flavorful.
- Choose very ripe bananas — soft, spotted, and almost brown — for the best sweetness and banana flavor.
Substitutions & Variations
- Add chopped nuts like walnuts or pecans to the batter and sprinkle some on top for crunch.
- Omit chocolate chips or swap them for peanut butter chips or white chocolate, depending on preference.
- Frozen bananas work if thawed and drained well before mashing.
- If you don’t have pumpkin pie spice, blend cinnamon, nutmeg, ginger, allspice, and cloves to taste.
- If you’re short on pumpkin or banana, a spoonful of sour cream or Greek yogurt can help maintain moisture.
How to Store Leftover Bread
Store leftover bread at room temperature for up to three days in an airtight container. Because this loaf is very moist, refrigerating will extend freshness for about a week. For longer storage, freeze slices or the whole loaf for up to three months. To freeze slices, place parchment between slices and store in a freezer bag for easy portioning.
What to Serve with Banana Pumpkin Bread
This bread is great on its own or with a smear of butter, cream cheese, or cinnamon honey butter. Serve alongside fresh fruit, yogurt, or crispy bacon for a more substantial breakfast. It also pairs wonderfully with coffee — try a maple latte or a spiced cold brew for a seasonal touch.
More Fall Breakfast Ideas
Simple Downeast Maine Pumpkin Bread
Easy Banana Bread Recipe With Cake Mix
Simple Zucchini Banana Bread
Easy Pumpkin Muffins With Streusel Topping
Chocolate Chip Pumpkin Banana Bread
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup mashed banana (about 2 bananas)
- 1 cup pumpkin puree
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, pumpkin puree, mashed banana, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until mostly combined, with a few streaks of flour remaining.
- Remove 1 tablespoon of the chocolate chips and set aside. Fold the remaining chocolate chips into the batter until the flour is fully incorporated.
- Pour the batter into the prepared pan. Sprinkle the reserved chocolate chips over the top and bake for 60–70 minutes, until the loaf has risen and a skewer inserted into the center comes out clean.
- Let the bread cool in the pan for about 15 minutes, then transfer it to a cooling rack. Allow it to cool before slicing and serving.
Notes
To make muffins: Divide the batter among 16 lined or greased muffin cups and bake at 400°F for 17–20 minutes, or until a toothpick inserted in the center comes out clean.