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Irresistibly Moist Pumpkin Banana Bread with Chocolate Chip Surprises

This delightful pumpkin banana bread is moist, comforting, and features pockets of gooey chocolate chips, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 2 to 3 bananas) Look for heavily freckled bananas for optimal sweetness.
  • 1 cup canned pumpkin puree Can substitute with sweet potato puree.
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Additions
  • 1/2 cup chocolate chips Can also add nuts, coconut flakes, or walnuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine mashed bananas, pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips, distributing them evenly throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Notes

Pair with whipped cream or serve with a cup of coffee. This bread also goes well with yogurt and fresh fruit. For extra indulgence, try it with vanilla ice cream.