This one-bowl healthy chocolate chunk banana pumpkin bread is a delicious fall treat that can be enjoyed for breakfast, dessert, or as a snack! (dairy-free, nut-free, vegetarian)
I have no idea how I’ve been blogging for over 3 years and am just now publishing a pumpkin bread recipe. I feel like pumpkin bread should be one of the first recipes on any good food blog.
Because who doesn’t like pumpkin bread? At the first sign of fall, I think 95% of us whip out our loaf pans and stock up on canned pumpkin to bake ALL the pumpkin bread. Or is that just me?
While I love a good classic pumpkin bread recipe, this healthy chocolate chunk banana pumpkin bread is my new favorite. It is SO. DELICIOUS. If pumpkin bread is good, and banana bread is good, then banana pumpkin bread has got to be awesome, right? Especially with giant chunks of chocolate in the mix.
This healthy chocolate chunk banana pumpkin bread is so easy to make. All you need is one bowl, a whisk and a loaf pan! And you probably already have all of the ingredients if you’re a semi-regular baker.
This bread is perfectly moist thanks to both ripe bananas and pumpkin, has just enough cinnamon and nutmeg to fill your house with the heavenly smell of fall baking, and is loaded with glorious dark chocolate chunks! It’s the perfect level of sweet, and has the best texture – super moist and fluffy on the inside with just a bit of crunch in the crust.
I love to enjoy this healthy chocolate chunk banana pumpkin bread warm and fresh from the oven, but it’s also delicious cold, if that’s your jam. It makes such a yummy breakfast treat, snack, or dessert. Or you could have it for all three!
Because once you make this pumpkin bread, you won’t be able to stop eating it.
It’s that darn good. Now go stock up on pumpkin and buy extra bananas on purpose so that you can make the most delicious, yet also healthy, one-bowl chocolate chunk banana pumpkin bread!
Healthy Chocolate Chunk Banana Pumpkin Bread
This one-bowl healthy chocolate chunk banana pumpkin bread is a delicious fall treat that can be enjoyed for breakfast, dessert, or as a snack! (dairy-free, nut-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: breakfast
- Method: baking
Ingredients
- 2 medium very ripe bananas
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 3 tbsp oil (I use avocado oil)
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup dark chocolate chunks*
Instructions
- Heat oven to 325°F. Lightly grease or spray a loaf pan with oil or line with parchment.
- In a large bowl, mash bananas. Whisk in pumpkin, brown sugar, eggs, and oil.
- Add flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir until moistened, careful not to over mix. Gently stir in chocolate chunks.
- Pour patter into prepared pan. Bake 50-60 min, or until a toothpick inserted into the center comes out clean.
- Remove form oven and cool 10 minutes before turning out onto a cooling rack to cool completely.
Notes
*Use dairy-free chocolate chunks to make this dairy-free.
Keywords: pumpkin, banana bread, chocolate chunk, fall, baking
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If I swap the flour for gluten free flour will the consistancy be the same?
Hi Colleen, I haven’t tried swapping out the flour, but a cup for cup gluten-free baking flour should work just fine!