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!
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Pumpkin Banana Bread with Chocolate Chips
Ingredients
- 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*
Instructions
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.
Recipe Notes
*For a paleo version, I use Enjoy Life Chocolate Chips
Do you have any suggesting of an almond flour substitute because we have tree nut/peanut allergies in the family?
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.
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!
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 agree!!
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.