Chocolate chip banana pumpkin bread perfect for this weekend


By Mandy Fayne

Member of the Chicago Parent Blog Network

My daughter noticed the overripe bananas first thing this morning and begged to bake banana bread! Since we are in the thick of autumn, I couldn't help but add some pumpkin to my usual banana bread recipe for an additional healthy twist.

My daughter gathered all the ingredients, unpeeled and mashed the bananas, stirred with all her might and ate the chocolate chips while also sprinkling them in. The house smelled amazing while the bread was baking, and it turned out to be one of my family's most favorite recipes yet!

A perfect treat for the weekend ahead.

Chocolate Chip Banana Pumpkin Bread


  • Baking butter spray
  • 2 ripe bananas
  • 1 cup sugar
  • ½ cup canola oil
  • 2 eggs
  • 1/2 of a 15-ounce can of pure pumpkin
  • 1 ½ cup whole wheat flour
  • 1 ½ tsp. Chinese Five Spice or 1 tsp. cinnamon and 1/2 tsp. nutmeg
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. sea salt
  • 1 cup dark chocolate chips


Preheat oven to 350 degrees.

Spray loaf pan with butter spray.

Beat together the mashed bananas, sugar, oil, eggs, and pumpkin.

Add flour, Chinese Five Spice, baking soda, baking powder and salt. Mix.

Pour in dark chocolate chips and mix.

Bake for 60-70 minutes or until bread is cooked through.


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