Pumpkin Banana Bread with Chocolate Chips is the ultimate fall baked treat! A deliciously textured bread that is sure to make the house smell delicious, and your taste buds sing! Gluten-Free, Paleo, and refined sugar free, but no one will ever know!
Pumpkin Season is the best season!
Are you all ready to commit to fall? If you’re still on the fence, this Pumpkin Banana Bread with Chocolate Chips is about to change your mind.
With back to school in full swing, and temperatures slightly cooling, I’ve been itching to pull out the pumpkin spice. Currently baking up a storm with all of my favorite pumpkin recipes: Pumpkin Snickerdoodles, Pumpkin Donut Holes, Pumpkin Coffee Cake Muffins, Pumpkin Chocolate Chip Blondies, and so many more. Also enjoying all the fall things that go along with it: boots, sweaters, chilly nights, and soup season!
But first, let’s do some pumpkin bread.
While cramming in a ton of fall baking last week (getting it all in before my round of Whole30), I came across my new favorite way to make banana bread. With pumpkin and chocolate chips, of course!
As a nutritionist, I am always looking for a way to healthy-ify baked goods. This particular bread has some added nutritional value with the canned pumpkin (hello vitamin A and fiber), but also packed with healthy fats and protein with almond flour. The bananas and pumpkin present a naturally moist bread, and pair well with a dense almond flour
How to make Pumpkin Banana Bread with Chocolate Chips
Here are the ingredients we’ll need:
- Blanched almond flour
- Coconut flour
- Coconut sugar
- Pumpkin pie spice
- Sea Salt
- Baking soda
- Canned pumpkin
- Coconut oil
- Ripe Bananas
- Vanilla extract
- Chocolate chips
Mix together the dry ingredients in one bowl (almond flour through baking soda), and wet ingredients in another. Combine the two using a rubber spatular and mix until no dry pockets remain. Toss in the chocolate chips!
We’ll bake inside a 9×4 loaf pan for right around 45 minutes. Remove from the oven to cool!
- Storing: this Pumpkin Banana Bread can be stored at room temperature for 2 days. My preferred method is the freezer! Cut into individual slices, wrap in foil or an air tight container, and store in the freezer for up to 3 months.
- Re-heating: From frozen, remove the individual piece (or pieces) and let sit at room temperature for about 20 minutes before enjoying. You can also defrost, then microwave for 30 seconds and serve warm.
So kick back in the cooler weather, grab a cup of tea or coffee (maybe even a Pumpkin Spice Latte), and have a slice or two for me!
Other Paleo Bread recipes you will love!
- Pumpkin Bread with Chai Glaze
- Apple Zucchini Bread
- Caramel Apple Bread
- Banana Bread with Chocolate Chips
- Morning Glory Bread
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Pumpkin Banana Bread with Chocolate Chips
Pumpkin Banana Bread with Chocolate Chips is the ultimate fall baked treat! Deliciously moist, spiced, and perfectly sweetened. Gluten-Free, Paleo, and refined sugar free but no one will ever know!
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil melted
- 2 large bananas ripened and mashed
- 3 eggs whisked
- 1 tsp vanilla extract
- 3/4 cup chocolate chips*
Preheat your oven to 350 degrees, lightly grease a 9×5 loaf pan and set aside.
In a large bowl, mix together dry ingredients: almond flour, coconut flour, coconut sugar, pumpkin pie spice, cinnamon, sea salt, and baking soda. Set aside.
In a smaller separate bowl, beat together wet ingredients: pumpkin, mashed banana, coconut oil, eggs, and vanilla extract.
Pour wet ingredients into dry, and continue to mix until ingredients are completely incorporated and no dry pockets remain. Fold in chocolate chips.
Pour batter into the loaf pan, using a spatula to make sure the top is even. Bake for 44-47 minutes, or until the middle is set and a toothpick inserted comes out clean.
Let cool for at least 15 minutes before removing from pan. Cut into slices when ready to serve.
*For a paleo version, I use Enjoy Life Chocolate Chips
Maegan Bendit says
Do you have any suggesting of an almond flour substitute because we have tree nut/peanut allergies in the family?
Riley Powers says
Just made this and wow!! Honestly one of the best paleo breads I’ve made. The absolute perfect fall treat!
can you make this into muffins? any chance needed?
Yes, definitely! Cook time will only be about 22-25 mins.
Hey !Delicious recipe, made them as muffins and loved it. Just wanted to say – enjoy life chips aren’t paleo… they are made with refined cane sugar but there is a company (santabarbara chocolate) that makes paleo chips – just a suggestion to change that part or check out those chocolate chips , they are great for paleo baking !
Thank you, glad you loved it! I do use Enjoy Life dark chocolate morsels. These are certified by the Paleo Foundation, and a brand I love and can find easily in grocery stores. If you have another preference, feel free to share with us so others can try it.
Freizel McIntosh says
Hi there! I’m so excited to try these! What would be the best way to freeze these? Precut and individually wrapped? How long would I warm them up in the oven and what temperature?
Yes, I would precut and freeze. But if you do that, bake for an extra 5-10 minutes so it’s more firm!
Jake G says
Hey thanks this was an awesome recipe!! I made with honey instead of sugar..if you do that I would just add a teaspoon of apple cider vinegar to react with the baking soda. Thanks y’all
I used dark chocolate chips to make it healthier. This is the most delicious, moist bread. This will be my go-to banana bread recipe. I will be making it often. Thanks for the recipe!
YAY!!! Glad you loved it!
How would you adjust the cooking time if baking it in 4 mini loaf pans?
This has to be one of the best paleo banana bread recipes I have ever made. So moist and delicious. I’m going to make another loaf and freeze it. Thank you so much!
Love hearing that, glad you loved it!
This pumpkin banana bread is so delicious ????
I made this with flax eggs as a replacement and it worked great! I just had to leave it in the over for about an extra 10-15 mins. Love this recipe, highly recommend!
So glad it worked out so well with the flax eggs! Thanks for sharing.
Bummed. The toothpick “came out clean” but the middle was super under-done. Perhaps it’s the size of bananas?!? Please modify recipe for banana amount in cups not per banana since they come in a variety of sizes. Really disappointed, I was looking forward to eating these…