Banana Pumpkin Chocolate Chip Bread (Makes Two Perfect Loaves!)

If you’ve been around here for a while, you know I love an easy, cozy bake, especially one I can mix in one bowl while holding my baby on my hip. This Banana Pumpkin Chocolate Chip Bread is exactly that kind of recipe. It’s warm, soft, chocolatey, and perfect for fall (or honestly, any random Tuesday).

And let me confess something:
This recipe makes two full loaves… and my husband and I can embarrassingly eat one loaf in about 48 hours.
No shame. It’s that good.

I actually regretted giving my second loaf away this time. So learn from me: either hide one behind the veggies in your fridge or freeze it for later. 😉

I used Lily’s chocolate chips in mine (I love them), but any chocolate chip works beautifully.

Why This Recipe?

• It makes two loaves, so you can keep one and gift one
• One-bowl batter
• Super moist from the pumpkin + bananas
• A perfect cozy bake for breakfasts, snacks, kids’ lunches, or with a Spindrift at 3pm for a little pick me up

If you only want one loaf, just halve the recipe and you’re good to go.

Banana Pumpkin Chocolate Chip Bread

Makes 2 loaves

Ingredients

• 4 ripe bananas, mashed
• 1 (15 oz) can pumpkin purée
• ¾ cup melted butter or neutral oil (I used coconut oil)
• 1 ½ cups sugar
• 4 large eggs
• 2 tsp vanilla
• 3 ½ cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp nutmeg (optional)
• ½ tsp salt
• 1 ½–2 cups chocolate chips (I used Lily’s)

Instructions

1. Preheat your oven to 350°F and grease two 9×5 loaf pans.
2. In a very large bowl, mash the bananas. Add the pumpkin, oil/butter, sugar, eggs, and vanilla. Mix well.
3. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold gently until just combined.
4. Stir in the chocolate chips.
5. Divide the batter evenly between the two pans.
6. Bake for 55–70 minutes, checking around the 55-minute mark. A toothpick should come out with moist crumbs.
7. Let cool, slice, and enjoy warm if you can’t help yourself (we never can).

Gifting + Freezing Tips

Gifting a Loaf

This recipe makes the best little homemade gift.
Wrap a loaf in foil, slip it into a freezer bag, and tie a ribbon on it, and done. We sent one with my husband to give to a friend at work, and it was such an easy, thoughtful treat.

Freezing Instructions

If you make both and want to save one (or pretend you will… until you eat it), here’s how:

1. Let the loaf cool completely.
2. Wrap it tightly in foil or plastic wrap.
3. Place it in a freezer-safe bag.
4. Freeze for up to 3 months.

To thaw:
Just leave it on the counter for a few hours or overnight. It tastes like it came straight out of the oven.

The Perfect Start to Fall Baking

As we head into fall baking season, this feels like the perfect recipe to ease into all things cozy. The banana keeps it familiar, the pumpkin gives it that first little taste of fall, and the chocolate chips make it almost impossible to stop at one slice.

So make the two loaves. Keep one on the counter, freeze one for later, or, if you’re anything like us, just accept that both might disappear faster than planned. 😉

More Easy Sweet Treats

If you’re looking for another easy dessert, try my Easy No-Bake Banana Pudding next. It’s simple, creamy, and always a crowd favorite. Or, if you’re not quite ready to let go of summer citrus flavors yet, try my Soft Lemon White Chocolate Pudding Cookies. They’re soft, lemony, and have a secret ingredient that makes them extra good.

And if you make this Banana Pumpkin Chocolate Chip Bread, I hope it brings a little bit of that cozy fall feeling into your kitchen, too. Whether you keep both loaves for yourself (no judgment here 😉) or wrap one up for someone you love, I think this is one of those simple recipes that makes an ordinary day feel a little more special. Here’s to open windows, something warm baking in the oven, and the start of a really cozy season. 🤎🍂