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    Home » Recipes » Breads

    By Kaleigh McMordie - November 5, 2018, Updated September 15, 2021

    Healthy Chocolate Chunk Banana Pumpkin Bread

    Jump to Recipe·Print Recipe
    slices of chocolate chunk banana pumpkin bread stacked on top of each other with text overlay.

    This healthy chocolate chunk banana pumpkin bread is a delicious fall treat that can be enjoyed for breakfast, dessert, or as a snack. Made with just one bowl, it's easy to whip up any time! (dairy-free, nut-free, vegetarian)

    slices of chocolate chunk banana pumpkin bread stacked on top of each other.

    Who doesn't love pumpkin bread? At the first sign of fall, I think many 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 it's hard to beat a classic pumpkin bread recipe, this healthy chocolate chunk banana pumpkin bread is my new favorite!

    Why You'll Love This Pumpkin Bread

    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. With less sugar and whole wheat flour, it's a little healthier than other pumpkin bread, making a great breakfast or snack option.

    And of course, it is SO. DELICIOUS. Perfectly moist thanks to both ripe bananas and pumpkin, this pumpkin bread 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.

    overhead view of ingredients needed to make chocolate chunk pumpkin banana bread.

    The Ingredients

    • Bananas - The riper the better, because they'll be sweeter and add more moisture that way.
    • Pumpkin - Use canned 100% pumpkin or pure pure pumpkin puree, not pumpkin pie filling.
    • Brown sugar - Just enough for the perfect amount of sweetness.
    • Eggs
    • Neutral oil - I use avocado oil. Canola, grapseeed, and vegetable oil also work.
    • Whole wheat flour - For a little extra fiber and nutty goodness. Use either white whole wheat flour or whole wheat pastry flour for the best results. If you're new to baking with whole wheat flour, you may want to start with half whole wheat flour and half all-purpose flour.
    • Cinnamon and nutmeg - Classic fall spices that make your house smell delicious!
    • Chocolate chunks - I like using dark chocolate chunks. You can also use chopped dark chocolate or chocolate chips.
    • Baking soda, baking powder, and salt - the usual suspects in any quick bread recipe.

    How To Make One Bowl Banana Chocolate Chunk Pumpkin Bread

    six image collage showing steps for making chocolate chunk banana pumpkin bread.
    1. Mash the bananas in a large bowl.
    2. Add the pumpkin, brown sugar, eggs, and oil and whisk well.
    3. Add the flour, spices, baking powder, baking soda and salt. Mix until just combined and moistened, but don't over-mix.
    4. Gently stir in the chocolate chunks.
    5. Pour the batter into a loaf pan lined with parchment or lightly greased.
    6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the brad cool for 10 minutes in the pan before removing to a cooling rack to cool completely.

    Tips and Ingredient Substitutions

    • I find that metal pans work best for quick breads because they bake more evenly. Glass or stoneware pans may take 5-10 minutes longer or more.
    • This recipe is easily made dairy-free by using dairy-free chocolate chunks.
    overhead view of chocolate chunk banana pumpkin bread with half of it cut into slices on a white napkin.

    Can This Pumpkin Bread Be Frozen?

    Yes! It freezes very well. After it's completely cooled store the bread in a freezer bag and freeze for up to 3 months.

    Love pumpkin? Try these other Healthy Pumpkin Recipes!

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Healthy Chocolate Chunk Banana Pumpkin Bread

    slices of chocolate chunk banana pumpkin bread stacked on top of each other.
    Print Recipe

    ★★★★★

    5 from 2 reviews

    This healthy chocolate chunk banana pumpkin bread is a delicious fall treat that can be enjoyed for breakfast, dessert, or as a snack. Made with just one bowl, it's easy to whip up any time! (dairy-free, nut-free, vegetarian)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour
    • Yield: 1 loaf 1x
    • Category: breakfast
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale
    • 2 medium very ripe bananas
    • 1 cup pumpkin puree
    • ½ cup brown sugar
    • 2 large eggs
    • 3 tbsp neutral oil (I use avocado oil)
    • 1 ½ cups white whole wheat flour
    • 1 tsp baking soda
    • ¼ tsp baking powder
    • ¼ tsp salt
    • 1 ½ tsp ground cinnamon
    • 1 tsp ground nutmeg
    • ¾ cup dark chocolate chunks or chips

    Instructions

    1. Heat oven to 325°F. Lightly grease or spray a loaf pan with oil or line with parchment.
    2. In a large bowl, mash bananas. Whisk in pumpkin, brown sugar, eggs, and oil.
    3. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir until moistened, careful not to over mix. Gently stir in chocolate chunks.
    4. Pour batter into prepared pan. Bake 50-60 min, or until a toothpick inserted into the center comes out clean.
    5. Remove from oven and cool 10 minutes before turning out onto a cooling rack to cool completely.

    Notes

    • Use dairy-free chocolate chunks to make this recipe dairy-free.
    • This recipe is best in a metal pan. Ceramic and glass pans do not bake as evenly and may take 5-10 minutes longer.

    Keywords: healthy banana pumpkin bread, easy banana pumpkin bread, pumpkin chocolate chip banana bread

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Julia Martens says

      November 08, 2019 at 12:49 am

      I made this and it is amazing. Thank you!

      ★★★★★

      Reply
      • Kaleigh says

        November 08, 2019 at 9:29 am

        I'm so glad you enjoyed it, Julia! Thanks for sharing your feedback!

        Reply
    2. Elisabeth Cascalheira says

      November 02, 2019 at 1:50 pm

      This looks so good. I love banana bread and always looking for new recipes. Have you tried it toasted?

      ★★★★★

      Reply
      • Kaleigh says

        November 03, 2019 at 2:54 pm

        I haven't tried it toasted, but I bet it would be delicious that way!

        Reply
    3. Colleen says

      November 05, 2018 at 8:35 am

      If I swap the flour for gluten free flour will the consistancy be the same?

      Reply
      • Kaleigh says

        November 05, 2018 at 1:55 pm

        Hi Colleen, I haven't tried swapping out the flour, but a cup for cup gluten-free baking flour should work just fine!

        Reply

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