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!
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. And 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!
Combining my love for pumpkin bread and banana bread seemed like a winning combination, and a particularly deliciously textured one as well. The bananas and pumpkin present a naturally moist bread, and pair well with a dense almond flour.
Not much additional sweetness is needed, and the addition of chocolate chips is only making this particular bread: the best ever!!
I’m beyond grateful that this loaf (and another for good measure) was quickly devoured by the family.
As I sit here and type, I’m currently on day 3 of Whole30 and these photos are making me crazy for some more!
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!
Enjoy friends. Happy fall!
Pumpkin Banana Bread with Chocolate Chips
- 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 9x5 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