Updated 04.15.25
Pumpkin and banana together in a loaf sounds like too much sweetness, but the pumpkin actually tempers the banana’s intensity and adds a moistness that keeps the crumb tender for days. The chocolate chips stud the whole loaf and melt slightly during baking, adding richness in every slice. Nutmeg runs through the batter, just enough to give the loaf a warmth that ties the pumpkin and banana together without pulling it in an obvious spice-bread direction.
This makes one small loaf, a breakfast for two over a few days, or dessert the same evening it comes out of the oven. It holds well in the fridge and slices cleanly once it has had time to cool, which requires more patience than the recipe does.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Granulated sugar – you can also use light brown or dark brown sugar
- All-purpose flour
- Baking powder
- Baking soda
- Nutmeg
- Cocoa powder
- Ripe bananas
- Eggs
- Pumpkin puree
- Butter
- Dark chocolate chips – or nibs, chopped chocolate
- Pumpkin seeds
How to Make Chocolate Banana Pumpkin Bread
Step 1 – In one bowl mix sugar, flour, baking powder, nutmeg, salt, baking soda and cocoa powder. In another bowl mix mashed bananas, eggs and pumpkin puree.
Step 2 – Pour the banana-pumpkin mixture over the dry ingredients and mix until combined.
Step 3 – Add melted butter and chocolate chips to the batter and mix again.
Step 4 – Pour the batter in a loaf or cake pan, lined with parchment paper. Sprinkle top with pumpkin seeds.
You can also sprinkle with chocolate chips instead.
Step 5 – Bake this bread in an oven of 350°F for about 1 hour and 25 minutes or until a toothpick comes out clean.
Chocolate Banana Pumpkin Bread
Pin Recipe FacebookIngredients
- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 2 eggs
- 2 ripe bananas
- 8 ounces butter, melted
- 4 ounces chocolate chips
- 8 ounces pumpkin puree
- 1 ounce pumpkin seeds
Instructions
- Preheat the oven to 350°F. and line a loaf or cake pan with parchment paper.
- Mix all the dry ingredients in a bowl (sugar thru cocoa powder).
- Mash bananas with a fork and combine with eggs and pumpkin puree.
- Pour bananas mixture over dry ingredients and mix until combined.
- Add melted butter and chocolate chips and mix again until combined.
- Pour batter into loaf or cake pan and sprinkle with pumpkin seeds (NOTE 1).
- Bake until brown and a toothpick inserted in the center comes out clean.
- Baking time approx. 1 hour and 25 minutes. Allow 20 minutes to cool before slicing.
Notes
- If you want a stronger chocolate flavor, replace pumpkin seeds with chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.