Pumpkin Banana Chocolate Chip Bread

/ Jodi

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What do you do when you have over-ripe bananas and a half of a can of leftover pumpkin puree (from making Chewy Pumpkin Cinnamon Chip Cookies – which Hubby has officially declared his current all-time favorite cookie!)?

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Well – you make wonderfully sweet and delightful Pumpkin Banana Chocolate Chip Bread of course!

Have you ever thought of combining pumpkin and bananas in a yummy sweet bread?

Wowza!  Pure blissful deliciousness!

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If you are looking for a lovely Autumn sweet bread to enjoy with your morning coffee, afternoon tea, or to curb your after-dinner sweet tooth, look no further.  And how fun is it to make four mini loaves instead of one big loaf so you can keep one (or two) and share the others as sweet surprises for friends or loved ones!  To me, that is more than half the joy in baking…. creating something I can share to make someone smile and brighten their day and tantalize their tummy.

Make this bread to share as a Thanksgiving hostess gift or guest’s sweet surprise.  Or just make it to enjoy!  I’m betting you will!  Warm from the oven, a slice with some melting salty butter is just about heavenly!

Pumpkin Banana Chocolate Chip Bread

  • Servings: 4 mini loaves
  • Print

Ingredients:pumpkin-banana-chocolate-chip-bread-1

  • 3/4 cup softened butter
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 1 1/4 cups pumpkin puree
  • 3 mashed ripe bananas
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1 1/4 cups chocolate chips

Directions:

Preheat oven to 350 degrees F.

Cream butter and brown sugar with electric mixer on high approximately 2 minutes.  Add eggs and continue mixing until light and fluffy – 1-2 more minutes.  Add pumpkin and mashed bananas.  Mix well.

Add dry ingredients:  baking soda and powder, cinnamon, salt, and flour, and beat just until blended.   Remove from mixer.

Stir in 1 cup of chocolate chips with wooden spoon or spatula.

Pour into 4 greased mini loaf pans.  Sprinkle tops with remaining 1/4 cup chocolate chips.

Bake for 40 mins or until toothpick inserted comes out clean.

Cool 10 minutes in pans and then remove loaves to cooling rack to completely cool.

Cheers & Hugs,
Jodi

33 thoughts on “Pumpkin Banana Chocolate Chip Bread”

  7. Very creative Jodi! On the last can of pumpkin I had there were directions for subbing pumpkin in baking goods instead of butter or oil to make them healthier, but I threw the can away before I made note of it 😦 Anyway, I bet your bread with pumpkin, bananas and chocolate is fantastic~
    Jenna

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