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slices of chocolate banana bread piled high on a marble cutting board, with milk in the background

Chocolate Pumpkin Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Kyndra Holley
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian


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. 


  • 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
  • 1/3 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)


  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.
  2. Whisk the flour, cocoa powder, sugar, baking soda and salt in a large bowl.
  3. 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.
  4. 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.
  5. Let it cool before removing it from the pan and slicing.



  • 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


  • Serving Size: 1 slice
  • Calories: 340