Name: Pumpkin Chip Banana Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 ripe bananas, mashed; 3/4 cup pumpkin puree; 2 large eggs; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 3/4 cup semisweet chocolate chips

You’d Laugh—My Kitchen Once Looked Like a Pumpkin Patch

Look, I won’t sugarcoat it (except, you know, with actual sugar): the first time I made this Pumpkin Chip Banana Bread, I had flour in my hair, banana on my sleeve, and a dog peering up from the floor hoping for fallen chocolate chips. There’s something about the smell of cinnamon and pumpkin that can make a person forget their to-do list—or at least procrastinate it for a while. I first whipped this up on a soggy autumn afternoon after my son came home raving about his friend’s “mystery bread” from lunch. Turns out, chocolate plus pumpkin plus overripe bananas is a combo even picky eaters can’t turn their noses up at. Now it’s my rainy-day go-to—though, fair warning, it does make your kitchen dangerously inviting to hungry teenagers and curious cats. Probably dogs too, but I can’t recommend sharing with them.

Why I Keep Coming Back to This Bread (and You Might Too)

I make this whenever my fruit bowl looks a bit, well, sad—black bananas and squishy, slightly judgmental pumpkins staring at me. My partner once called it my “peace offering” after a rough work week (which, hey, it kinda is). My family goes wild because…

It’s pretty forgiving—even if you forget the eggs or go rogue with the spices, it rarely flops. (I mean, one time I tried cocoa nibs instead of full chips, and it was, um, ‘interesting’ but still edible!)
You get that rich pumpkin flavor but no one ever complains about vegetables. Win.
Honestly, once you taste the gooey chocolate bits in every other bite, you kind of forget there’s fruit in here at all.

And, yes, the whole house smells like a fancy coffee shop for hours. What’s not to love?

Here’s What You’ll Need (and What I Sometimes Swap)

2 or 3 medium bananas, very ripe (sometimes I use just 2 if they’re giant–you know the ones I mean, right?)
1 cup pumpkin puree (canned is fine—I’ve used both Trader Joe’s and the regular Libby’s, honestly couldn’t tell the difference)
1/2 cup melted butter (or use coconut oil in a pinch; I’ve even subbed in olive oil once when I was low on groceries and feeling fancy)
3/4 cup brown sugar (granulated works if that’s all you’ve got; my Grandma always said it made it lighter—it doesn’t really, but I humor her memory)
2 large eggs (duck eggs?! If you’ve got ‘em, why not, but regular’s just fine)
1 tsp vanilla extract (the real deal or the fake stuff in the bottle, both seem fine to me!)
1 3/4 cups all-purpose flour (if I’m nearly out, I’ll top it off with oat flour or even a spoonful of almond—I just wing it)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon (sometimes I sneak in pumpkin pie spice if I’m feeling adventurous)
1/2 cup chocolate chips (somedays it’s a handful, somedays more—dark or semi-sweet, up to you)
Optional: a sprinkle of chopped walnuts, or even pecans if you like the crunch

How I Actually Make Pumpkin Chip Banana Bread (Messy But Worth It)

First, crank your oven up to 350°F (175°C). Grease a loaf tin (if you forget and have to go back and do it after pouring the batter in, don’t stress, I’ve definitely done that more than once).
Peel your bananas and mash them up in a bowl until they look like, well, something you wouldn’t want to eat yet. Totally fine! Add pumpkin puree and give it another stir.
Blend in the melted butter—don’t worry if it looks a little lumpy at this point, it all sorts itself out later. Stir in the brown sugar, eggs, and vanilla. Yes, you can just use a fork, no need to dirty a mixer unless you need the arm workout.
Toss the flour, baking soda, salt, and cinnamon together in a separate bowl (sometimes I’m lazy and mix them straight in, but the texture’s smoother if you don’t skip this step).
Combine wet and dry mixes gently—don’t overthink it. If there are streaks of flour left, that’s totally okay.
Now the fun part: stir in chocolate chips (and any nuts if using). This is where I usually sneak a little taste. You don’t have to, but… you probably will.
Pour into your loaf tin and smooth out the top. I sometimes sprinkle a few extra chips on top so it looks cute after baking.
Bake for about 50-60 minutes. Start checking with a toothpick at the 50-minute mark. If it comes out batter-y, give it another 5-10 minutes. If there’s melted chocolate but no wet batter on the stick, you’re set!
Let it cool in the tin for a bit (if you turn it out too fast, it might split—ask me how I know). Slice when mostly cool, though, honestly, who waits?

Notes from a Not-So-Professional Baker

I thought maybe Greek yogurt would make it moister—actually, I find it gets a bit too dense. Maybe just me?
If your bananas aren’t ripe enough, you can microwave them (skin on, like 30 seconds); not exactly gourmet, but it works.
On second thought, if you’re out of brown sugar, a spoonful of molasses plus white sugar gives almost the same result!

My Experiments—What Worked and What Didn’t

I’ve tried swapping half the flour for whole wheat—pretty hearty, almost like breakfast, but the kids weren’t having it. Swapped out chocolate chips for dried cranberries once, which looked pretty but wasn’t as exciting taste-wise. I even made mini muffins with this batter (just bake for about 20 minutes)—now that was a hit for lunchboxes!

Gear Talk—But Not a Dealbreaker!

A 9×5-inch loaf pan works best (if you only have a weirdly sized casserole dish, go ahead, just check doneness early)
Measuring cups or “eyeball it if you’re not fussed,” as my Irish aunt would say
If you don’t have a masher, a sturdy fork or even clean hands (hey, sometimes you just gotta get in there)

How to Store It (If It Lasts That Long)

Wrap in foil or stash in an airtight container—on the counter for 2-3 days, or fridge if your house gets hot. You can freeze slices, too, but honestly, in my house it never lasts more than a day! I found out by accident it’s delicious straight from the fridge (late night snack win).

Serving It Up—My Favorite Ways

We like it slightly warm, with a pat of salted butter (maybe that’s a Midwest thing? Either way, oof, it’s good). If I’m feeling fancy, a little smear of cream cheese is brilliant. I’ve even packed slices with a thermos of hot chocolate for a spur-of-the-moment park lunch on crunchy-leaf days.

What I Wish I Knew Sooner (Pro Tips—Sort Of)

I once tried rushing the cooling step and—oops, it broke apart. Still tasty, but messy. So give it the time, or just embrace the crumbly life.
Don’t overmix! Seriously, you’ll regret it (dense bread, no thanks)
Check the center with a skewer before turning off the oven—I learned that one the hard way, burned top but gooey middle is no fun.

Real-Life Frequently Asked Questions

Can I use fresh pumpkin instead of canned? Yup! Roast and puree your own if you want, just make sure it’s not too watery. I did it once and my bread was almost a pudding. Whoops.
Can I make this gluten-free? I haven’t tried, but my friend swears by using this gluten-free blend. Let me know if you try it!
Why is my bread sinking in the middle? Oof, I’ve been there. Usually it’s underbaked or the batter was overmixed. (Or both. Double whammy.)
Do I need to use chocolate chips? No law says you do, but, honestly… yeah, you sort of do. Plain is still good, though!
How do you mash bananas fast? You can toss peeled bananas in a zip bag and mush with your hands; less mess, more fun.
What about dairy-free? I’ve subbed coconut oil and a splash of almond milk if the batter seemed dry—came out fine.
Found a weird spot on your banana? Don’t sweat it, just cut around it. (Source: my Grandma, and also this helpful fruit guide.)

Now, a quick detour—do you ever just start baking to avoid cleaning out the fridge? I definitely do. There’s honestly something therapeutic about whacking a couple of sad bananas into submission when you’ve had a long day. Or maybe that’s just me.

If you need a visual step-by-step or just want to compare your loaf pan to mine (it’s battered but still does the trick), I really like the approach from Sally’s Baking Addiction—totally worth a peek if you like browsing gorgeous food pics.

There you have it—my slightly rambling, sometimes-messy, altogether comforting Pumpkin Chip Banana Bread. If you try it, let me know if you find a swap that’s even better than chocolate (though I doubt it, but I’m game). Happy baking—and don’t forget to sweep the flour off your shoes when you’re done.

Pumpkin Chip Banana Bread