5-Ingredient Pumpkin Banana Chocolate Chip Bread
This simple & delicious pumpkin banana chocolate chip bread is made with just 5 ingredients! It’s the perfect beginner-friendly dessert to bring to a fall gathering, eat as a snack, or bake with the family for weekend brunch. Adaptable for dairy-free, egg-free, and gluten-free diets!
⏰ TIME: 65 mins
🤑TOTAL COST: $8.92
🎃 5 INGREDIENTS
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Last week, I brought you my quick & easy 3 ingredient pumpkin protein pancakes. This week, I’m sticking with the pumpkin theme and bringing you an easy 5-ingredient pumpkin banana chocolate chip bread! Whew, that was a mouthful. But I promise you this recipe is as easy as it gets!
You just dump and mix the ingredients in a bowl, pour it into a loaf pan, bake it, cool, and done! It’s the perfect beginner-friendly recipe to bring to a fall gathering, football party, or bake with the kids on a cozy fall weekend.
You can eat this pumpkin banana chocolate chip bread for dessert, as a snack, with a cup of tea, or even as part of a breakfast spread. Not that I’m endorsing sugar for breakfast or anything 😆
It even stays fresh as an after-school snack for kids the next day!
The secret is using boxed spice cake mix as a shortcut. Don’t get me wrong, I love a fresh loaf of pumpkin bread made from scratch. But this recipe is a lifesaver when I’m lazy, tired, in a hurry, or don’t feel like measuring 15 different ingredients!
🍂🍁 More 5-Ingredient Fall Recipes
- 3-Ingredient Pumpkin Protein Pancakes
- Butternut Squash Ravioli With Cream Sauce
- Creamy Soup Recipes
- High Protein Fall Dinners
- Pumpkin Banana Chocolate Chip Bread
- Spooky Halloween Party Food Ideas
- Spooky Halloween Desserts
- Thanksgiving & Holiday Side Dishes
- White Chicken Chili with Salsa Verde
Why You’ll Love This Recipe
🎃 This pumpkin banana chocolate chip bread is:
- Made with just 5 ingredients
- Uses spice cake mix as a shortcut
- Super versatile and customizable
- Freezer-friendly
- Great for leftovers
Ingredients & Substitutions
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
- Boxed spice cake mix: Includes all of the dry ingredients you’ll need to make this pumpkin bread. I used the Betty Crocker Spice Cake Mix, but you can also use the Duncan Hines Spice Cake Mix. You can find both of these brands at most grocery shops – I got mine at Walmart for $2.
- Pumpkin puree: Yummm, pumpkin! Make sure you get pumpkin puree, NOT pumpkin pie filling. I used the Libby’s brand since it was on sale when I bought it, but generic brands work just as well.
- Ripe bananas: I love the pumpkin-banana combination! You can skip this ingredient if you want just a plain pumpkin bread, but I like adding ripe bananas for extra nutrition, to sweeten the bread, and make it nice and soft!
- Mini chocolate chips: Another optional ingredient, but one I highly recommend since chocolate and pumpkin make a delicious combo. I recommend using mini chocolate chips instead of regular-sized chocolate chips. Check out the optional ingredients section for healthy alternatives!
- Eggs: Helps keep the bread together. For an egg-free pumpkin bread, you can use flax eggs or 1/2 cup unsweetened applesauce instead.
📌 OPTIONAL INGREDIENTS: For an extra flavor boost, feel free to add 1 teaspoon of pumpkin pie spice to the batter. You can also add chopped walnuts, dried cranberries, or raisins into the batter for an extra crunch or sweetness.
Equipment You’ll Need
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
- Loaf pan (9×5-inch): I got mine at HomeGoods, but you can find them for under $10 at Amazon or Walmart too. You can also check out Dollar Tree which sometimes has baking pans. I recommend getting a loaf pan with handles to make it easy to grab out of the oven.
- Mixing bowl: For mixing up the batter. I love using my large glass Pyrex mixing bowl for this, but you can use any large bowl you have at home!
- Whisk or spoon: For mixing the batter. The one I used is the KitchenAid whisk which is affordable and sturdy.
✨ 🍁 Check out my post on 20 fall baking essentials to make your holiday baking easy this year! They make great holiday gifts too!
How to Make the Pumpkin Banana Chocolate Chip Bread
Here’s a quick video on how to remove bread from the pan!
Storage Instructions
- Meal Prep: Once the bread has cooled, slice evenly then portion into airtight storage containers or reusable bags.
- Fridge: Once cooled, store individual slices or leftover bread in an airtight container or wrapped in plastic wrap for up to 5 days.
- Freezer: Once cooled, cut the bread into individual slices. Wrap each slice in plastic wrap or parchment, then place in a freezer bag. Freeze for up to 2 months. This makes it easy to pull out single servings when needed.
- Reheating: Warm slices in the microwave for 20–30 seconds, or in the oven at 300°F for 5–10 minutes.
The Printable Recipe Card
5-Ingredient Pumpkin Banana Chocolate Chip Bread
Ingredients
- 1 box spice cake mix (13.25oz)
- 1 cup pumpkin puree
- 2 ripe bananas
- 2 large eggs
- 1 cup mini chocolate chips
Pantry staples
- Olive oil spray (or approx 1 tbsp olive oil)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with olive oil (I used an olive oil spray).
- Make the batter. In a large mixing bowl, mash the bananas until smooth. Stir in pumpkin puree and eggs. Mix to combine.
- Add the dry spice cake mix to the same mixing bowl and stir until just combined. Don't prepare the cake mix according to package instructions first – just dump in the dry cake mix directly as shown in the picture!
- Fold in about 1/2 – 3/4 cup of the mini chocolate chips. You can add more or less depending on your preference.
- Pour the batter into the greased loaf pan. Sprinkle the top with the remaining chocolate chips.
- Bake for 55-60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Make sure to check your oven frequently after the 45-minute mark since baking times may vary. Once the bread is done, take the pan out of the oven.
- Let the bread cool in the pan for 15 minutes.
- Once cooled, gently run a butter knife along the sides of the pan to loosen the bread from the edges. Invert the pan to release the bread. Place on a serving plate or wire rack. Check out the video in the blogpost for a step by step demo!
- Serve and enjoy! Slice the bread into even slices. Enjoy with a cup of coffee!
Notes
- To make gluten-free: I recommend using the Namaste Foods Spice Cake Mix. The Nestle chocolate chips I used in this recipe are gluten-free, but double check and make sure the chocolate chips you use are gluten-free as well.
- To make egg-free: For an egg-free pumpkin banana chocolate chip bread, you can use flax eggs or 1/2 cup unsweetened applesauce instead.
- How to make pumpkin banana chocolate chip muffins instead of bread: If you don’t have a loaf pan, you can make muffins instead! Scoop the batter into a lined muffin tin and bake at 350°F for 18–22 minutes.
- Make mini loaves for gifting: Divide the batter into mini loaf pans and reduce the bake time to about 30 minutes. Again, just watch the oven closely. These make great gifts or freezer-friendly single serve portions!
- Fun flavor variations
- Try half chocolate chips and half white chocolate, caramel, or peanut butter chips
- Stir in ½ cup chopped walnuts or pecans for a crunch. Or add these on top of the bread before baking!
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