Description
This Pumpkin Chip Banana Bread is a delightful twist on traditional banana bread, combining the rich flavors of ripe bananas and smooth pumpkin puree with warm autumn spices. Sweetened with both brown and granulated sugar and studded with luscious chocolate chips, this moist loaf is perfect for fall gatherings or a cozy snack.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1 cup canned pumpkin puree
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Add-Ins
- 1 cup chocolate chips (semi-sweet or dark chocolate)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set it aside to ensure the bread doesn’t stick after baking.
- Mix Wet Base: In a large mixing bowl, combine the mashed bananas and pumpkin puree. Stir in the light brown sugar and granulated sugar until the mixture is smooth and well blended.
- Add Wet Ingredients: Incorporate the vegetable oil, eggs, and vanilla extract into the banana-pumpkin mixture. Beat lightly to combine all ingredients evenly without overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger to ensure even distribution of the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, stirring gently just until no flour streaks remain. Be careful not to overmix to keep the bread tender and moist.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, making sure they are evenly dispersed throughout.
- Prepare for Baking: Pour the batter into the greased loaf pan, smoothing the top with a spatula to ensure even cooking and shape.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool in Pan: Once baked, let the bread cool in the pan for about 15 minutes. This resting time allows the bread to firm up slightly for easier removal.
- Final Cooling and Serving: Transfer the bread to a wire rack and let it cool completely before slicing. Serve and enjoy the melding of pumpkin, banana, and chocolate flavors!
Notes
- To test for doneness, use a toothpick inserted into the center of the loaf; it should come out mostly clean.
- You can substitute the vegetable oil with melted coconut oil or butter for a different flavor profile.
- For a nuttier texture, consider adding 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the baked and cooled bread is possible for up to 3 months; slice before freezing to thaw individual portions easily.
