Description
Homemade pumpkin chip banana bread combines classic fall flavors with comforting sweetness. Moist crumb and rich spices make this quick bread a perfect companion for morning coffee or afternoon snack.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- 3 very ripe bananas, mashed (about 1 ½ cups or 360 ml)
- 1 large egg, room temperature
- ⅔ cup (160 ml) pumpkin puree
- 1 cup (240 ml) dark chocolate chips, divided
- 5 tbsps (75 ml) butter, melted and cooled
- ⅓ cup (80 ml) brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp sea salt
- ½–1 tsp pumpkin pie spice (optional)
Instructions
- Preparation: Preheat oven to 350°F and line a bread pan with parchment paper or grease thoroughly for easy removal.
- Banana Base: Mash ripe bananas in a medium bowl until smooth and creamy, then whisk in egg until well combined.
- Wet Ingredient Fusion: Blend melted butter, vanilla extract, pumpkin puree, and brown sugar into the banana mixture, creating a glossy, unified base.
- Dry Ingredient Composition: Sift flour, sea salt, baking soda, baking powder, and pumpkin pie spice together in a separate bowl, ensuring even distribution of leavening agents.
- Batter Integration: Fold dry ingredients into wet mixture using minimal strokes, maintaining a delicate texture and preventing overmixing.
- Chocolate Incorporation: Gently fold most of the dark chocolate chips into the batter, reserving some for topping.
- Pan Preparation: Transfer batter to prepared pan, smoothing the surface and sprinkling remaining chocolate chips across the top.
- Baking Process: Bake for 50-60 minutes, monitoring for golden-brown color and using a toothpick to test doneness. If browning too quickly, cover loosely with aluminum foil.
- Cooling and Serving: Allow bread to cool completely in the pan before slicing. Serve at room temperature or slightly warmed for optimal flavor and texture.
Notes
- Ripeness Matters: Use extremely ripe, almost black bananas for maximum natural sweetness and intense banana flavor.
- Prevent Sinking Chips: Lightly coat chocolate chips in flour before folding into batter to prevent them from dropping to bottom of bread.
- Moisture Check: Insert toothpick at 50-minute mark to avoid overbaking; moist crumbs are perfect, but wet batter indicates more baking time needed.
- Cooling Technique: Allow bread to rest in pan for 15 minutes before transferring to wire rack, preventing potential structural collapse and maintaining perfect texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg