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Best Kid-Approved Chocolate Chip Pumpkin Banana Bread

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A happy accident turned family favorite, this incredibly moist bread combines pumpkin, banana, and chocolate chips for a warm, comforting treat that kids and adults love. Quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally line with parchment paper for easy removal.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar with an electric hand mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then mix in the vanilla extract until smooth and glossy.
  5. Add the mashed bananas and pumpkin puree, mixing on low speed until just combined. The batter will be thick and slightly lumpy.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low or folding with a spatula until just incorporated. Do not overmix.
  7. Fold in the chocolate chips with a spatula. Reserve a handful to sprinkle on top if desired.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too fast, tent with foil after 40 minutes.
  10. Cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing, about 1 hour.

Notes

Use very ripe bananas (almost black) for best sweetness. Do not overmix the batter to avoid dense bread. Let the bread cool completely before slicing to prevent crumbling. For a dairy-free option, use plant-based butter and dairy-free chocolate chips. To test baking soda freshness, drop a little into vinegar—it should fizz.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, kid-friendly, quick bread, fall baking, easy recipe

Find it online: https://ovenmila.com/best-kid-approved-chocolate-chip-pumpkin-banana-bread/