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Pumpkin Banana Bread with Chocolate Chips is the ultimate fall baked treat! Moist, flavorful, and loaded with chocolate chips, this bread fills your kitchen with that irresistible autumn aroma. Gluten-Free, Paleo, and refined sugar free, but no one will ever guess!
Pumpkin Season is Here!
Are you ready to embrace fall? If you’ve been on the fence, this Pumpkin Banana Bread with Chocolate Chips will change your mind. I love adding pumpkin into everything from breakfast to snacks this time of year.
With back-to-school routines in full swing and temperatures cooling down, I’ve been baking up all my favorite pumpkin treats like my Pumpkin Snickerdoodles, Pumpkin Donut Holes, Pumpkin Coffee Cake Muffins. Nothing pairs better with boots, cozy sweaters, and chilly evenings than a warm slice of pumpkin bread!
Why This Bread is So Good for You
As a nutritionist, I’m always looking for ways to add nutrition to baked goods. This bread has vitamin A and fiber from canned pumpkin, healthy fats and protein from almond flour, and naturally moist texture from ripe bananas. The chocolate chips make it feel indulgent while keeping it wholesome!
How to Make Pumpkin Banana Bread with Chocolate Chips
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Combine the two with a rubber spatula until no dry pockets remain.
- Fold in the chocolate chips.
- Bake in a 9×4 loaf pan for around 45 minutes.
- Let cool before slicing.
Tips for Success
- Use very ripe bananas for natural sweetness and moist texture.
- Do not overmix once you combine wet and dry ingredients…just mix until combined.
- Almond flour absorbs moisture differently than regular flour, so check for doneness with a toothpick in the center.
- Store at room temperature for up to 2 days or freeze individual slices for up to 3 months. To enjoy, let thaw at room temperature or microwave for 30 seconds.
Kick back in the cooler weather, pour a cup of tea or coffee (or a Pumpkin Spice Latte), and enjoy a slice for me!
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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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…
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.