Welcome, Fall! This Pumpkin Banana Bread will surely get you in the autumn spirit.
I’m having a blast using all the pumpkin puree possible.
Lately, I’ve been purchasing tons of cans of pumpkin puree. I’m not sure why, but there’s something about this season that makes me gravitate towards them in the grocery store. On my last canned pumpkin haul, I baked these fresh pumpkin chocolate chip cookies – and they were a hit!
This week, I found myself with some overly ripe bananas, so naturally, banana bread was in order in our kitchen! And then, it hit me: with canned pumpkin sitting in my pantry, I only thought it appropriate to whip-up a scrumptious Pumpkin Banana Bread.
…and I’m here to tell you how!
All you need to make this loaf of Pumpkin Banana Bread is:
- 1 banana (yup, that’s it – just one!)
- Pumpkin puree (NOT pumpkin pie filling)
- Vanilla Extract
- Brown Sugar
- Baking soda + powder
- Chocolate chips (and lots of it!)
So gather up your ingredients, because I’m here to teach you how to make it! Let’s go!
How to Make Pumpkin Banana Bread
Making Pumpkin Banana Bread is not hard whatsoever. On the contrary, all it takes is lots of mixing and a dash of love – I mean, love is what makes every meal and dessert delicious, isn’t it?!
When you make your Pumpkin Banana Bread, be sure you mash the banana thoroughly. It shouldn’t be hard since the recipe calls for a very ripe banana. I used a potato masher to achieve the perfect consistency.
As I listed it in the ingredients above, be sure you are purchasing pure pumpkin puree and not pumpkin pie filling. You can’t substitute one for the other or else it will throw your entire recipe off.
As for the chocolate chips, just go for it! You can use as much or as little as you please.
…and before you know it, you’ll have Pumpkin Banana Bread – this recipe is one for the books, I tell ya!
Pumpkin Banana Bread
- 1 large banana, very ripe
- 2 large eggs
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 3 tbsp butter, melted
- ¾ cup all-purpose flour
- 3 tbsp brown sugar
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 1 cup chocolate chips
Yields: 6-8 servings
Generously coat a loaf pan with cooking spray and set aside.
Preheat oven to 350 degrees F.
In a large bowl, use a potato masher to mash banana. Add eggs, pumpkin puree, vanilla and butter and mix.
Once the batter has formed, fold in chocolate chips.
Pour batter into coated loaf pan and bake for 25 to 30 minutes or, until a toothpick comes out clean when inserted in the center.
Allow to cool slightly before serving. Enjoy!
What are some of your favorite pumpkin-infused recipes?
If you liked what you read, be sure to subscribe to our bi-weekly newsletter for extra recipes, tips, and fashion-forward finds!