This Chocolate Pumpkin Banana Bread Recipe is moist, delicious and perfectly sweetened. It combines three of my favorite things - banana bread, the warm fall flavors of pumpkin spice and rich, chocolatey goodness. It's the best banana bread recipe around.
![slices of chocolate banana bread piled high on a marble cutting board, with milk in the background](https://hungryfoodie.com/wp-content/uploads/2021/08/Chocolate-Pumpkin-Banana-Bread-Hungry-Foodie-35.jpg)
Ingredient Notes
- All Purpose Flour - this is the most versatile flour for baking and is perfect for all sorts of baked goods.
- Cocoa Powder - This recipe calls for unsweetened cocoa powder. Not to be confused with cocoa mix, which is sweetened with sugar.
- Light Brown Sugar - light brown sugar has less molasses that dark brown sugar. Dark brown sugar will give this Chocolate Pumpkin Banana bread a richer caramel flavor.
- Pumpkin Puree - For this recipe I used unsweetened canned pumpkin puree. The only ingredient should be pumpkin. It is not the same as canned pumpkin pie filling.
- Chocolate Chunks - You can use a chocolate bar and cut it into chunks, or you can use chocolate chips. Both will work just great.
Step By Step Instructions
How to make Chocolate Pumpkin Banana Bread
STEP 1: Preheat the oven to 350°F and line a 9”x5” loaf pan with parchment paper, grease, or coat with nonstick spray. Set aside. Whisk the flour, cocoa powder, sugar, baking soda and salt in a large bowl.
STEP 2: Combine the oil, eggs, smashed banana, pumpkin puree, sour cream, and vanilla extract in a separate bowl.
STEP 3: Add the wet mixture to the dry ingredients and fold in with a rubber spatula.
STEP 4: Once mixed, fold in ½ cup of the chocolate chunks.
STEP 5: Pour the mixture into to the prepared pan and top with the remaining chocolate chunks. Bake for 1 hour or until you insert a toothpick, and it comes out clean. Start checking at the 45 minute mark. Let the Chocolate Pumpkin Banana Bread cool before slicing.
Recipe Tips and Variations
- Storage: Store the leftover Chocolate Pumpkin Banana bread covered on the counter for up to 3 days, or refrigerate for up to 1 week. (These are my favorite storage and meal prep containers)
- Make Muffins: Pour the batter into a muffin tine to make chocolate pumpkin spice muffins. (Check out these Pumpkin Spice Cupcakes with Marshmallow Frosting)
- Make it gluten free: To make a gluten free version of this chocolate banana bread, simply swap out the all-purpose flour 1:1 with this gluten free baking flour.
- Sugar Free Alternatives: For a sugar free pumpkin bread recipe, swap out the light brown sugar with this brown sugar erythritol and use these sugar free chocolate chips.
- Make it dairy free: To make a dairy free version of this pumpkin banana bread, swap out the sour cream with dairy free coconut yogurt.
- Use applesauce: If you do not have any pumpkin puree or do not like pumpkin, you can substitute the pumpkin puree with apple sauce.
- Omit the pumpkin: Skip the pumpkin and just make chocolate banana bread. In place of the pumpkin, you can use an extra ¾ cup of mashed bananas. You can also use 1 medium avocado, mashed.
- Amp up the pumpkin flavor: To amp up the pumpkin flavor, add a tablespoon of this Pumpkin Pie Spice.
Recommended Tools
- Loaf Pan: For this recipe I used a 9x5" loaf pan. You can also use a silicone loaf pan for easier clean up.
- Parchment Paper: I like to use unbleached parchment paper sheets. They are handy for cutting into a variety of shapes and sizes and lining pans of all sizes.
- Baking Clips: Clipping the parchment paper to the sides of the baking pan, make it a lot easier to pour and spread the batter.
- Mixing Bowl: For baking, I like to use a nested set of clear glass mixing bowls.
Frequently Asked Questions
Cake flour is essentially all-purpose flour with a little cornstarch mixed in. Cake flour has a lower protein content at about 8% compared to 10% to 11% in all-purpose flour. To substitute cake flour, add 2 extra tablespoon per cup.
Yes, absolutely. I recommend wrapping it tightly in cling film and then wrapping it in aluminum foil. Let thaw on the counter before warming and slicing.
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Other Recipes You Might Enjoy
Chocolate Pumpkin Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Chocolate Pumpkin Banana Bread Recipe is moist, delicious and perfectly sweetened. It combines three of my favorite things - banana bread, the warm fall flavors of pumpkin spice and rich, chocolatey goodness. It's the best banana bread recipe around.
Ingredients
- 1 ½ cups all-purpose flour (I use this brand)
- ½ cup cocoa powder
- 1 cup light brown sugar (I use this brand)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ⅓ cup light neutral oil
- 2 large eggs, beaten
- 1 cup mashed banana (about 2 large ripe bananas)
- ¾ cup pumpkin puree (I use this brand)
- ¼ cup sour cream
- 2 teaspoons pure vanilla extract (I use this brand)
- 1 cup semisweet chocolate chunks (I use this brand)
Instructions
- Preheat the oven to 350°F and line a 9”x5” loaf pan with parchment paper, grease, or coat with nonstick spray. Set aside.
- Whisk the flour, cocoa powder, sugar, baking soda and salt in a large bowl.
- Combine the oil, eggs, smashed banana, pumpkin puree, sour cream, and vanilla extract in a separate bowl. Add the wet mixture to the dry ingredients and fold in with a rubber spatula. Once mixed, fold in ½ cup of the chocolate chunks.
- Pour the mixture into to the prepared pan and top with the remaining chocolate chunks. Bake for 1 hour or until you insert a toothpick, and it comes out clean. Start checking at the 45 minute mark.
- Let it cool before removing it from the pan and slicing.
Notes
- Storage: Cover and store at room temperature for 3 days or in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
Sean Rowland says
This was insanely delicious. Thank you for the recipe
Jeff says
Great. Another way to use pumpkin puree. This is so moist and delicious.
Anjali says
Omg this might be my new favorite banana bread recipe - it was perfectly sweet, moist, and so chocolatey! And it was super easy to make!
Jamie says
What a wonderful combination of flavors! This is perfect for my sweet tooth and whenever I'm craving chocolate!
Biana says
Chocolate, pumpkin and bananas go great together! I like the idea of putting more chocolate on top.
Mirlene says
This is the perfect combo of sweetness. Love the chocolate with the pumpkin puree in a banana bread paired with a cup of coffee! So delicious!