AuthoradminCategoryBreads, Breakfast & Brunch, Chocolate, Entertaining, Gluten FreeCuisineKid-FriendlyCooking MethodBakingDifficultyBeginnerWith fall here, baking is an essential part of my life again. I love firing up the oven to cook up all sorts of sweets & savories. My Chocolate Chip Pumpkin Banana Bread begs to be enjoyed with a piping hot cup of coffee or a chilled glass of milk. Enjoy!
Pre heat oven to 350 degrees F with the rack in the middle. Grease or spray an (8X4 or 9X5) loaf pan.
Cream butter & sugar together in a stand mixer, medium speed with the paddle attachment. Add the eggs one at a time & combine well. Add pumpkin, bananas & vanilla. Mix well. In a medium bowl whisk together the flour, baking soda and pumpkin pie spice. Add dry to wet in two additions. Mix on low to combine. Add 1/2 cup of the chocolate chips, mix again until everything is well combined.
Pour batter into the prepared loaf pan. Top with the extra 1/3 cup chocolate chips. Bake uncovered for 60-70 minutes or until a skewer comes out virtually crumb free.
Ingredients
Directions
Pre heat oven to 350 degrees F with the rack in the middle. Grease or spray an (8X4 or 9X5) loaf pan.
Cream butter & sugar together in a stand mixer, medium speed with the paddle attachment. Add the eggs one at a time & combine well. Add pumpkin, bananas & vanilla. Mix well. In a medium bowl whisk together the flour, baking soda and pumpkin pie spice. Add dry to wet in two additions. Mix on low to combine. Add 1/2 cup of the chocolate chips, mix again until everything is well combined.
Pour batter into the prepared loaf pan. Top with the extra 1/3 cup chocolate chips. Bake uncovered for 60-70 minutes or until a skewer comes out virtually crumb free.
