The leaves are turning and the air is carrying the comforting scent of spices, it’s clear that autumn is here. What better way to celebrate this cozy season than with a delicious twist on my classic favorite? My Fall in Love Pumpkin Banana Bread is one of my favorite fall recipes. Just when I thought this recipe could not get any better, I decided to switch it up and add a fan favorite, chocolate chips!
With the first bite of this Chocolate Chip Pumpkin Banana Bread, you’ll be transported to a cozy autumn day. The sweet, spiced pumpkin and the familiar taste of banana blend harmoniously, while the bursts of chocolate chips add an extra layer of indulgence.
Can I use overripe or underripe bananas for banana bread?
Ripe bananas are best. In fact, this is the perfect use for those ripe bananas you almost forgot to eat. Your bananas should be yellow with brown spots on them. My bananas are usually ripe enough that I am able to start mashing the banana while it is still in its peel. If your bananas are underripe, you can pop them in the freezer overnight then allow them to thaw for 30 minutes before using. Trust me, your bananas will be mashable and ready for baking.
Can I freeze Chocolate Pumpkin Banana Bread? If so, for how long?
Yes, this bread freezes well. I typically make two loaves then freeze one for later use. To freeze, just bake, let cool, then wrap in aluminum foil. Place in a freezer safe bag to store for 2-3 months. When ready to eat, let thaw for roughly 4 hours then unwrap. I usually thaw, then pop the aluminum foil wrapped loaf in the oven for a few minutes so it’s nice and warm.
Whether enjoyed with a cup of hot coffee or as a delightful snack on a crisp afternoon, this bread is a celebration of the flavors that make autumn so special. So, as you embrace the season, make sure to include this recipe in your fall baking repertoire. Your taste buds will thank you, and so will anyone lucky enough to share a slice with you.
So, grab a friend, throw in a cup of coffee (could be spiked, I don’t judge) and fall in love with this fall inspired sweet treat!
Ingredients
Instructions
- Preheat oven to 350 degrees. Coat each loaf pan with nonstick spray, butter, or line with parchment paper. Set aside
- In a large mixing bowl, mix sugar and butter. Gradually add each egg, whisking well after each egg.
- Add vanilla, pumpkin, and bananas. Mix well.
- In a separate bowl, mix together the remaining dry ingredients.
- Slowly add the mixed dry ingredients to the wet batter. Continue to mix until well combined.
- Add chocolate chips into the batter. Stir.
- Pour the batter into each prepared loaf pan, try to split evenly into each. Each pan will have roughly 3 cups of batter. Bake for 60 minutes or until bread is baked thoroughly. Center can be tested using cake tester or clean toothpick test.
- Let bread cool in pan before removing.
Notes
Essential Tools: Whisk, Hand mixer, or Stand Mixer 2 Large Mixing Bowl 2 loaf pans ( standard 8 ½ in x 4 ½ in x 2 ¾ in) Measuring cups: 1 cup Measuring spoons: 1 tsp., ½
