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This Pumpkin Banana Bread with Chocolate Chips is moist and delicious and the perfect fall breakfast quick bread.
Disclaimer: This post is in collaboration with Rubbermaid. I was provided product and compensated for my time.
Banana bread is my go-to recipe for using up bananas. Even non-banana lovers can’t resist a slice, but this pumpkin banana bread is my new fall favorite. I love how easy this bread is to throw together, just one bowl and one pan and 45 minutes until a hot warm loaf of quick bread comes out of the oven.
I love having a stash of fresh produce in the kitchen, but sometimes seem to have trouble using it all up before it starts going bad. Bananas are typically the fruit that loses out most frequently. I always have the best intentions with bananas and then they are too over-ripe (even for banana bread), and end up thrown out.
The FreshWorks Countertop storage containers from Rubbermaid are designed for keeping countertop produce fresher longer than produce left on the counter. Ideal for bananas, tomatoes, pears, avocados, and stone fruit, they come in a variety of sizes and stack to fit countertops. The base is elevated to keep produce away from moisture and promotes proper airflow to prevent spoilage.
The containers are stain and odor-resistant to keep them looking new and looking nice on your counter. The FreshVent™ Lid naturally regulates the flow of 02 and CO2 so your produce stays fresher longer. That means no more throwing away icky produce!
You can find Rubbermaid FreshWorks Countertop here or at Target, Walmart, and Amazon. Or check out Rubbermaid: Online | Facebook | Twitter.
With these Rubbermaid Freshworks Countertop containers, my produce is staying fresher longer which means my bananas don’t go bad as quickly. Which means more banana bread or in this case Pumpkin Banana Bread!!!
Y’all adding chocolate chips to this Pumpkin Banana Bread was the best last minute decision ever. I’ve used semi-sweet, milk, and dark chocolate chips and all are delicious. So use what you have on hand or pick your favorite.
Pumpkin Banana Bread with Chocolate Chips
This Pumpkin Banana Bread with Chocolate Chips is moist and delicious and the perfect fall breakfast quick bread.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup honey
- 1/2 cup white sugar
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, mashed
- 1 1/3 cups canned pumpkin puree
- 1/2 cup chocolate chips*
Instructions
- Preheat oven to 350ºF and grease a 9x5 loaf pan.
- Combine flour, baking soda, salt, baking powder, and spices together and whisk to combine. Add in honey, sugar, oil, eggs, and vanilla and stir until well combined. Add pumpkin and banana; mix well.
- Pour batter into prepared pan and top with chocolate chips. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in pans for 5 minutes. Run a knife around the edge and pop loaves out of pans and place on a wire cooling rack for 30 minutes.
- Serve warm or at room temperature. Wrap bread in foil to store.
Notes
- *keep it dairy free by using chocolate chips without dairy or milk
Disclaimer: This post is in collaboration with Rubbermaid. I was provided product and compensated for my time.
Would love to try this recipe at elevation of 6500 ft. Need to make adjustments? Looks super! Thanks for sharing.☃
Hi Angie, I’m not sure about high elevation cooking, it’s never something I’ve had to deal with. My guess would be it might take longer to cook. Sorry I’m not much help. If you do make it, would you report back here how it worked at your elevation so other’s can learn too. Thanks. w-
This Pumpkin Banana Bread with chocolate chips looks so delicious! I need to try this recipe. Thanks for sharing!