Description
A moist, tender fall quick bread made with ripe bananas, pumpkin puree, brown sugar, warm pumpkin pie spice, and plenty of rich chocolate chips.
Ingredients
Scale
- 3 very ripe bananas, mashed, about 1 1/2 cups
- 1 large egg, preferably at room temperature
- 2/3 cup pure pumpkin puree
- 1 1/2 cups all-purpose flour
- 5 tablespoons unsalted butter, melted and cooled
- 1/3 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips, divided
- 1/2 to 1 teaspoon pumpkin pie spice, optional
- Nonstick spray or additional butter for greasing the pan
Instructions
- Preheat the oven to 350°F.
- Grease a 9-by-5-inch loaf pan thoroughly, or line it with parchment paper, leaving enough paper above the sides to create handles.
- Mash the bananas well in a medium bowl.
- Add the egg and whisk until combined.
- Stir in the cooled melted butter, vanilla extract, pumpkin puree, and brown sugar until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, sea salt, and optional pumpkin pie spice.
- Pour the dry ingredients into the wet ingredients and gently stir until only a few flour streaks remain.
- Fold in 3/4 cup of the chocolate chips until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Sprinkle the remaining 1/4 cup chocolate chips over the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, loosely cover the loaf with foil during the final 15 to 20 minutes.
- Cool the bread in the pan for 15 minutes.
- Lift the loaf from the pan and cool completely on a wire rack before slicing.
Notes
- Use very ripe, heavily spotted bananas for the best sweetness and flavor.
- Chocolate chunks or chocolate chips both work well, and dark chocolate gives the loaf a richer taste.
- Check that the baking soda and baking powder are fresh because expired leavening can cause a dense loaf.
- Measure the mashed banana rather than relying only on the number of bananas.
- Do not overmix the batter after adding the flour.
- Extra chocolate chips may be added if desired.
- Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individual wrapped slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 237
- Sugar: 15
- Sodium: 249
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 1.4
- Trans Fat: 0.2
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 26