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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.
This pumpkin banana bread is so delicious ????
I agree!!
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!
How would you adjust the cooking time if baking it in 4 mini loaf pans?
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!
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
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 !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.
can you make this into muffins? any chance needed?
Yes, definitely! Cook time will only be about 22-25 mins.
Just made this and wow!! Honestly one of the best paleo breads I’ve made. The absolute perfect fall treat!
Do you have any suggesting of an almond flour substitute because we have tree nut/peanut allergies in the family?