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Pumpkin Chocolate Banana Bread


Pumpkin Chocolate Banana Bread

This recipe takes the classic banana bread recipe and gives it an autumn makeover by adding rich pumpkin flavor. Plus, it's healthy and light enough to be considered breakfast but sweet and chocoaltey enough to be eaten as a dessert too. 


  • 1 Cup whole wheat pastry flour
  • 1/2 Cup old-fashioned oats
  • 1/3 Cup packed brown sugar
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1 1/2 ripe bananas
  • 1/2 Cup pumpkin puree
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 2 Teaspoons canola oil
  • 1/4 Cup almond milk
  • 1/3 Cup chocolate chips


Preheat the oven to 350 degrees.

Mix all of the dry ingredients (the first 7 on the list) in a large bowl. Mash the bananas in a small bowl. Add the pumpkin, milk, oil, egg, and vanilla extract to the mashed bananas and mix. Add the wet ingredients to the dry ingredients and mix to combine. Fold in the chocolate chips, and pour the batter into a greased loaf pan. Bake for approximately 45-50 minutes, or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.