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–+ servings
Sliced pumpkin banana bread on a white platter.
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Pumpkin Banana Bread

Celebrating fall baking with this delicious Pumpkin Banana Bread! Chock full of walnuts and chocolate chips, this easy fall dessert is an instant family favorite.
Prep Time15 minutes
Cook Time45 minutes
Course: Bread, Cakes, Snack
Cuisine: American
Servings: 8 Servings
Calories: 364kcal
Author: Natasha Minocha

Ingredients

  • 1.5 cup All-purpose flour
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1.5 tsp Pumpkin pie spice
  • 2 small Bananas
  • 1/2 cup Pumpkin puree
  • 2 Eggs
  • 1/2 cup Brown sugar
  • 1/3 cup Oil
  • 1 tsp Vanilla extract
  • 1/3 cup Walnuts, roughly chopped
  • 1/2 cup Dark chocolate chunks/chips
US Customary - Metric

Instructions

  • Preheat your oven to 180 C / 350 F. Grease an 8 x 4-inch loaf pan.
  • In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
    1.5 cup All-purpose flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1.5 tsp Pumpkin pie spice
  • In another bowl, mash the bananas with a fork. Add the pumpkin puree.
    2 small Bananas, 1/2 cup Pumpkin puree
  • Whisk in oil, eggs, brown sugar, and vanilla extract.
    1/3 cup Oil, 2 Eggs, 1/2 cup Brown sugar, 1 tsp Vanilla extract
  • Combine the wet and dry ingredients. Please don't overmix.
  • Fold in the walnuts and chocolate chips, reserving a few for topping.
    1/3 cup Walnuts, roughly chopped, 1/2 cup Dark chocolate chunks/chips
  • Transfer the batter into the prepared tin. Top with the reserved walnuts and chocolate chips.
  • Bake at 180 C/ 350 F for 45-55 minutes or until golden brown and a skewer inserted in the center comes out clean.
    If the top is browning too fast, cover the top of the tin loosely with a piece of foil.
  • Let the bread cool in the pan for a few minutes before turning it out on a cooling rack. Serve warm or at room temperature. Enjoy!

Video

Notes

  • You can use canned pumpkin puree instead of a homemade one. Please make sure you're using pumpkin puree and not pumpkin pie filling!
  • Use ripe bananas for the best, sweet flavor. 
  • For a soft and tender crumb, please don't overmix the batter. You should mix it only until no flour streaks are visible. Overmixing will give you a dense quick bread.
  • If your bread is overbrowning, tent it loosely with a piece of aluminum foil.
  • Allow the bread to cool completely before slicing. This helps the loaf to firm up, and you'll get neater slices!
  • I highly recommend using a kitchen scale to measure your ingredients. This ensures better and consistent results, always.

Nutrition

Serving: 1 Serving | Calories: 364kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 254mg | Potassium: 279mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2497IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg