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One Bowl Pumpkin Banana Bread with Chocolate Chips

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This incredibly moist and tender quick bread combines pumpkin, banana, and chocolate chips in a single bowl for minimal cleanup and maximum flavor. It’s a foolproof, forgiving recipe that delivers perfect results every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 medium ripe bananas (about 1 cup mashed)
  • 1 cup (240g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. In a large mixing bowl, mash the bananas with a fork until smooth (a few small lumps are fine).
  3. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and glossy, about 30 seconds.
  4. Sprinkle flour, baking soda, pumpkin pie spice, cinnamon, and salt evenly over the wet mixture.
  5. Fold dry ingredients into wet with a spatula until just combined (a few streaks of flour are okay). Do not over-mix.
  6. Reserve 2 tablespoons of chocolate chips for topping. Gently fold remaining chocolate chips into the batter.
  7. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  9. Cool in pan for 10-15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use room temperature ingredients for best results. Measure flour by spooning into cup and leveling off. Do not over-mix. Cool completely before slicing to prevent crumbling. Bread stays fresh up to 4 days at room temperature in an airtight container. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl, chocolate chips, quick bread, fall baking, easy recipe

Find it online: https://recipebelle.com/one-bowl-pumpkin-banana-bread-with-chocolate-chips/