Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft and Moist Pumpkin Banana Bread with Chocolate Chips
This Pumpkin Banana Bread with Chocolate Chips is a deliciously moist and flavorful fall treat, blending warm pumpkin spices with the sweetness of ripe bananas and rich chocolate—perfect for cozy mornings or as an autumn afternoon snack!
Let’s cozy up with a slice of this Pumpkin Banana Bread with Chocolate Chips!Â
This recipe combines the best of fall flavors with the natural sweetness of ripe bananas and a generous helping of chocolate chips, creating a moist and comforting bread perfect for chilly mornings or an afternoon treat.Â
Trust me, this is all you could ever ask for in banana bread! It’s a delicious twist on the classic banana bread, joining my blueberry banana bread and gluten-free banana bread with almond flour –  as a favorite in my kitchen.Â
This pumpkin-banana bread is the one recipe to add to your repertoire when you have a few spotty brown bananas on the counter
To make sure your bread turns out perfectly, here are a few tips:
Choose ripe bananas: For the sweetest, richest flavor, use bananas that are very ripe—those with brown spots are ideal. They’re easier to mash and the softer they are the sweeter they taste.  You can mash them using a fork, a potato ricer, or simply, like you can see in my video below, with the hand mixer.
Cut the banana into large chunks and place them in a large bowl. Turn the mixer to low speed and your banana will be mashed in less than a minute. Note, you don’t need to perfectly mesh them in a puree. Little pieces of banana are just fine and add extra moisture to the bread at the end.
Use pure pumpkin puree: Canned pumpkin puree works well here, but make sure you’re not using pumpkin pie filling, which is sweetened and spiced.Â
As always, make sure to properly measure or weigh your flour, and don’t overmix the batter. After adding the dry ingredients, gently mix until just combined. Overmixing can make the bread dense, so a few small flour streaks are fine.
Reserve some chocolate chips for the top: Folding chocolate chips into the batter adds richness throughout, but a handful sprinkled on top before baking gives a gooey, melty layer and a bakery-style look.
Cover loosely if browning too quickly: If the top of your bread is browning faster than it bakes, tent a piece of aluminum foil over it to keep it golden without overcooking.
How to store:
- At Room Temperature: Wrap the bread tightly in plastic wrap or keep it in an airtight container. It will stay fresh for up to 2-3 days on the counter.
- In the Refrigerator: For longer storage, refrigerate the bread in an airtight container. It will keep well for up to a week, though it may become slightly denser. You can bring slices to room temperature or warm them slightly before serving.
- In the Freezer: For even longer storage, wrap individual slices or the entire loaf in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 3 months. To enjoy, thaw overnight in the refrigerator or warm slices before serving if you like.
Now, who’s ready to bake this delicious pumpkin banana bread?!?
Here is my recipe for you! Happy baking 🙂
VIDEO RECIPE:Â
Soft and Moist Pumpkin Banana Bread with Chocolate Chips
This Pumpkin Banana Bread with Chocolate Chips is a deliciously moist and flavorful fall treat, blending warm pumpkin spices with the sweetness of ripe bananas and rich chocolate—perfect for cozy mornings or as an autumn afternoon snack!
Servings:
8
Prep Time
20 min
Cook Time
60
Resting Time
Total Time
80 min
Ingredients
- 4 large ripe bananas
- 1/2 cup (100 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 oz (113 g) unsalted butter, melted
- 1 cup (245 g) pumpkin puree
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (180 g) chocolate chips, plus extra for topping
Instructions
- Preheat your oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, add the bananas (cut into large pieces) and mash with a fork or hand mixer. You don’t have to perfectly mash them, small pieces are totally ok in the batter.
- Add the brown sugar and mix well. Then, beat in the eggs, vanilla extract and melted butter. Add the pumpkin puree and mix some more until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix. Fold in the chocolate chips, reserving a small handful for the top.
- Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips on top. Bake for about 60 minutes on the middle rack, or until a toothpick inserted into the center comes out clean. If the top starts to darken too quickly, cover loosely with aluminum foil.
- Let the bread cool completely in the pan before slicing. Enjoy!
