Ingredients
Scale
- 1 ½ cups mashed ripe bananas
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat oven to 350°F (175°C). Grease your loaf pan with butter or nonstick spray.
- In a large bowl, mash ripe bananas until smooth. Add pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet mixture, stirring gently to combine.
- Fold in chocolate chips evenly throughout the batter.
- Pour batter into prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure all ingredients are measured accurately for best results.
- Use the toothpick test to check for doneness to prevent overbaking.
- For a vegan version, replace eggs with flax eggs and use dairy-free chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freezing slices allows for quick reheats—warm in an air fryer or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breads & Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg