Moist and fluffy Pumpkin Banana Bread with melty chocolate chips in every bite. This seasonal twist on the classic banana bread will satisfy all your cozy pumpkin cravings. With warming notes of cinnamon, nutmeg, clove, and ginger plus the rich chocolate chips, this pumpkin banana bread is simply delicious.
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup overripe bananas mashed (~3 medium bananas)
- 2 large eggs
- ⅔ cup coconut sugar packed
- ½ cup dairy free butter melted & cooled
- 2 tsp vanilla extract
- 1¼ cup GF flour I used Bobs 1:1 GF flour
- 1 cup super fine blanched almond flour
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips + extra for topping
Instructions
- Preheat the oven to 350F and line a 9” x 5” loaf pan with parchment paper.
- In a medium mixing bowl, whisk together pumpkin puree, mashed bananas, and eggs. Whisk in coconut sugar, melted butter, and vanilla extract until smooth.
- In a small bowl, whisk together the gluten free flour, almond flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.
- To the mixing bowl, fold in dry ingredients just until moistened.
- Stir in chocolate chips until just combined.
- Pour batter into the parchment lined 9”x 5”loaf pan and spread into an even layer with a spatula. Sprinkle with extra chocolate chips.
- Move to the oven and bake at 350F for 50 - 60 minutes (mine took 55 minutes), or until a toothpick inserted comes out mostly clean, top is slightly raised and browned, and the edges are starting to pull away from the sides of the pan.
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