Pumpkin Banana Chocolate Chip Bread

Banana bread is a family favorite and it’s pumpkin season so why not put the two together for a DELICIOUS Pumpkin Banana Chocolate Chip Bread! This recipe is easy to make and meant to be shared…make a loaf for yourself and give the second loaf to whomever is hosting Thanksgiving this year!

Tis the season for comforts of home and a few treats along the way! I love to get in the kitchen with the kids and whip up delicious baked goods and they always have a lot of fun helping as well.

This bread is a family and crowd pleaser! It would be great to enjoy on Thanksgiving morning when you don’t want to eat too much before enjoying your Thanksgiving day meal. Be sure to serve it warm with a little butter on top and a cup of coffee or tea.

Pumpkin Banana Chocolate Chip Bread


  • 1 stick + 3 tablespoons of unsalted butter *softened
  • 1 1/3 cup of granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 heaping cup of PURE canned pumpkin *do not use pumpkin pie filling
  • 3 large bananas mashed *the more ripe the banana is, the sweeter your bread will be
  • 3 1/4 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons of pumpkin pie spice *McCormick brand is what I use
  • 1/2 teaspoon salt
  • 1 1/2 cups of milk chocolate chips *I use Ghirardelli…reserve some chocolate chips for the top of your bread


  • Heat oven to 350
  • Spray 2 9×5 loaf pans with nonstick cooking spray
  • Mix softened butter, sugar, vanilla, and eggs together until combined
  • Add the pumpkin puree and mashed bananas and mix until combined
  • Use seperate bowl to mix flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together until well combined.
  • Slowly add flour mixture into wet ingredients and mix together at a low speed until well combined. Add the remaining dry ingredients into the mixture and mix together at a low speed until well combined.
  • Pour chocolate chips (*reserve some for the top) into the mixture and stir gently until combined.
  • Pour half of the batter into your first loaf pan and the other half into the second.
  • Sprinkle both with the remaining chocolate chips.
  • Bake for 50-60 minutes and for the last 20 minutes of this time, cover with tin foil.
  • Remove from the oven and let cook for 15-20 minutes.
  • Serve warm and ENJOY!!!

Stay tuned for more Thanksgiving recipes! Check out others including this DELICIOUS Swiss green been casserole and another family favorite, this pineapple casserole as well! I’ll be sharing an apple muffin recipe soon as well as a soup recipe that is going to be perfect for any turkey leftovers that you may have.

As always, thanks so much for stopping by and I will see you back here real soon!

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