Pumpkin Banana Chocolate Chip Bread | Recipe

Pumpkin season is never over in the Rodriguez household. It's an all year round kind of season.

I'm sure by now you know what a sucker I am for a delicious baked treat, let alone a pumpkin one.  I've baked plenty of loafs in my time and so when my daughter mentioned she wanted to give this particular recipe from Oh Sweet Basil a try, well how could I say no.

I love their blog, I am a fan and follower because Carrian and Cade's recipes are delicious.

Except my daughter actually stumpled upon this particular recipe via Pinterest. Although I love everything about this recipe and not currently part of my new healthy eating habits, I did want to tweak a few things from her original recipe for a slightly healthier version per say.

I did opt out the butter and used canola oil ONLY and I did use a whole can of pumpkin pure rather than only the 1 cup for more pumpkin flavor.

With that said, below is the recipe to how we made ours and it's probably just as delicious, to be honest, I had to try it and everyone else in our household can attest to it being super delicious.

Eat it warm, alone, and/or with coffee and don't be afraid to spread a small bit of butter or some whipped cream.  You can go wrong with however you wish to eat this bread.

  • 4 large eggs
  • 2/3 cup canola oil
  • 1/2 teaspoon vanilla
  • 1 1/3 cup sugar
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 - 14oz can pumpkin puree*
  • 1 cup bananas mashed (about 2 medium bananas)
  • 3 cups chocolate chips


▪Heat the oven to 350 degrees & spray 2 bread pans with nonstick spray.

▪In a large mixer, add the eggs, oil, sugar & vanilla, mix until smooth.

▪In another bowl, whisk together the flour, baking powder, baking soda, salt & pumpkin pie spice.

▪Add to the mixer with the pumpkin & bananas & mix to combine.

▪Add the chocolate chips & divide between the two pans.

Bake for 50 minutes then lay a piece of foil over the bread & bake for an additional 10 minutes for a total of 60 minutes. | *Make sure to use pure pumpkin puree & NOT pumpkin pie filling.

Definitely give this recipe a try.  It's the perfect time, with the cool winter weather in SoCal, you can't go wrong with a warm treat like this.

And a huge thanks to 'Oh Sweet Basil' for the inspo!

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