Healthy Chocolate Chunk Banana Pumpkin Bread

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)

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.

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

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.

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!

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