Pumpkin Bread Chocolate Chip Banana

Pumpkin Bread Chocolate Chip Banana
Pumpkin Bread Chocolate Chip Banana

Pumpkin bread chocolate chip banana is a quick bread recipe to do! Sweet banana, pure pumpkin, and chocolate chips combined to make the best, most moist, pumpkin bread ever. It bakes to perfection and is a yummy autumn recipe.

Prep Time: 10 Min
Cook Time: 55 Min
Total Time: 1 Hour 5 Min

Pumpkin Bread Chocolate Chip Banana
Ingredient
  • 1/2 teaspoon salt
  • 1 tablespoon of all-purpose flour
  • 11 tablespoons of butter, mashed (11 tablespoons = 1 stick + 3 tablespoons)
  • 1 1/3 cup of granulated sugar
  • 1 cup of pure pumpkin
  • 1 cup of banana, mashed (around 2 large bananas)
  • 3 1/2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 4 large eggs
  • 1/2 teaspoon of vanilla
  • 1/2 teaspoon of baking soda
  • 2 1/2 teaspoons of pumpkin pie spice
  • 1 1/2 cups chocolate milk

Instructions
  1. Preheat the oven to 350 degrees and spray two 9x5 inch bread pans with non-stick spray.
  2. In a large bowl, add soft butter, sugar, vanilla, and eggs. Shake together until combined.
  3. Add pumpkin puree and mashed bananas. Blend until combined. The dough might look thick but that's okay.
  4. In a separate stirring bowl, add flour, baking powder, baking soda, salt and pumpkin pie seasoning. Stir with a whisk to break up the lumps.
  5. Add half of the flour mixture to the wet pumpkin mixture and combine it together at a low speed only until it is added. Add half the flour and puree at low speed until mixed.
  6. Stir 1 tablespoon of flour into chocolate chips. Add to the pumpkin bread mixture and stir together with a wooden spoon or spatula. Flour helps chocolate chips not to sink to the bottom of the bread. Save a few pieces of chocolate (about 1/4 cup) before adding flour to sprinkle on bread. Or you can use additional chocolate chips to sprinkle on top.
  7. Divide the mixture between the two pans. The bread pan should be about 1/2 to 2/3 full. Sprinkle the ordered chocolate chips on the bread before baking.
  8. Bake for 50-60 minutes. With the remaining cooking time about 20 minutes, place a piece of tinfoil on bread to prevent baking. Use a toothpick inserted in the center to test for maturity. It should come out only with crumbs or not at all. If it comes out wet, then the bread needs to be baked for longer.
  9. Let it cool on a baking pan for about 15 minutes. Take out the bread and cook it fully on the cooling rack at room temperature.

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