My dear friends,
I present to you the very best banana bread recipe out there. It is official. This banana bread is even better than it sounds, and it sounds amazing. If you're looking for a soft, super moist, and sweet banana bread, you've come to the right place!
It is officially fall in East Tennessee, and although I am so sad to see summer slipping away, I have to admit I do love fall - the sweater weather and all the cozy decor / food. So I wanted to hit the blog hard with my absolute favorite fall recipes and this pumpkin banana bread is at the top of the list!
I started my banana bread journey in 2020 during Covid lockdown when it seemed as though all of America had gone crazy making banana bread. I'm sure for most, this was a one time occurrence, but I've spent the last couple of years diving in on my banana bread, switching ingredients and their amounts in and out until I finally reached a recipe that was a true 10/10. This rang true until I decided to add pumpkin to it, and it broke the scale all together.
Once you try this recipe, you will want to make it all fall long, and rightfully so. Banana bread is also pretty easy to make in terms of baked goods. This recipe is perfect for making on chilly Saturday mornings with a loved one, or enjoying with a cup of tea in the evening as a dessert. I have been making it like crazy and gave each of the neighbors around me some as a way to say "Happy Fall!"
However you choose to indulge on this recipe, you will find enjoyment in it all the same. It's a recipe you need in your staple fall dishes. I promise you won't regret giving this one a try.
Chocolate Chip Pumpkin Banana Bread
Prep Time: 15 minutes | Total Time: 1 hr, 5 min |
Cook Time: 50 min | Serves: 8-10 |
Ingredients
- 2 large extra ripe bananas
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tbsp greek yogurt
- 1/4 cup of maple syrup
-1/4 cup brown sugar
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
Directions
1. Preheat the oven to 350° Fahrenheit.
2. Using a large bowl, start with smashing the bananas until they are mushy, but have small chunks in tact.
3. Add in the pumpkin puree and the egg. Whisk egg either before you add into the bowl, or whisk it on top of the puree before you really combine it in with the banana and pumpkin puree.
4. Add in the rest of the wet ingredients, cinnamon, nutmeg, and salt and combine thoroughly.
5. Once well combined, you're ready to add in the dry ingredients. Add in the flour, baking soda, and baking powder.
6. Mix until you have a batter that isn't running, but isn't dough either. It should be a thick batter.
7. Once your batter is finished, fold in your chocolate chips. Then pour into a buttered bread pan.
8. Top with a dusting of cinnamon and nutmeg.
9. Bake for 50-60 min, until a toothpick comes out clean, then remove from oven.
10. Let cool for 15 minutes before handling.
11. Best served warm or at room temperature.
Whether you plan to keep it all for yourself, or enjoy it with others, you are sure to be so happy you gave this recipe a try. It really is the best banana bread recipe out there. You will have everyone raving about it at your next get together. As always, please let me know if you decide to give this recipe a try! Thank you so much for checking in.
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