Loaded Banana Chocolate Chip Pumpkin Bread

It’s safe to say pumpkin bread is one of the most classic fall desserts. You can get a slice of it in pretty much any bakery, from Starbucks to your local bake shop. The box mixes are lining the shelves at Trader Joe’s and your local grocery store. And I admit, it doesn’t fully feel like the season has started for me until my kitchen is full of the smell of a spiced pumpkin loaf baking up in the oven.

I love plain old pumpkin bread any way I can get it, and I even love it from the box. But there’s something about fresh baked pumpkin bread from scratch, especially when it’s loaded up with extra special flavors. And as delicious as this autumn staple is on its own, this year I felt like putting an indulgent twist on the classic recipe. The result — Loaded Banana Chocolate Chip Pumpkin Bread.

Let me tell you, this spin on pumpkin bread is damn delicious, and couldn’t be more simple to make. I have to stop myself for eating it for dessert AND breakfast. In the same day.

It’s sweet and fluffy, and still packed with so much pumpkin, along with the all the fall spice you’re looking for this seasonal dessert. But it’s brighten up with some fresh, fruity, ripe banana and gooey melted chocolate chunks, baked into every bite. It’s basically all the best parts of pumpkin bread and banana bread, plus chocolate. Yes please!

A loaded twist on easy pumpkin bread...

This yummy twist on classic pumpkin bread is just as simple to make as the original recipe. 

To kick it off, add some melted butter and brown sugar to a mixing bowl and whisk together. Then add the rest of your wet ingredients to the mix, including canned pumpkin purée, maple syrup, and vanilla extract. Crack two eggs in a small bowl and beat them with a fork, then add to your pumpkin mixture. In another bowl, mash 2 medium ripe bananas until they are super soft and mushy, and add to your batter as well. 

Next, mix your dry ingredients in a separate bowl. That includes flour, baking soda, baking power and a heaping scoop of pumpkin pie spice. Add in a pinch of salt as well. Once combined, add the dry ingredients into the wet ingredients and mix until everything is combined.

Finally, fold in a generous handful of chocolate chips before pouring your batter into a loaf pan. Make sure the pan is prepped with non-stick cooking spray or parchment paper. Use a rubber spatula to smooth out the top of the batter. If you wanna kick the chocolate up a notch even more, sprinkle some more chocolate chips all over the top of the batter. 

Bake the loaf at 350F for about an hour until its a dark golden brown on top. Test the bread by sticking a toothpick into the loaf — if it comes out clean you’re good to go. 

Let the bread cool completely before you try to turn it out of the loaf pan. 

This is the ultimate dessert bread, best served with either a cold glass of milk, or a hot cup of cider, if you ask me. It’s downright irresistible when warmed up before serving, letting that chocolate get soft and gooey all over again.