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 | 🤑 COST: $8.92
🎃 5 INGREDIENTS
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Why You’ll Love This Recipe
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!
🥞 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
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, give as a yummy gift, 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.
By the way, if you like simple fall recipes like this, make sure to check out my roundup of 25 cozy fall recipes that you can make with 5 ingredients or less!
🍳 More easy fall breakfast recipes:
Ingredients 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.
- 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 and sweet combo. I recommend using mini chocolate chips instead of regular-sized chocolate chips. I’ve included some healthier alternatives below.
- Eggs: Helps keep the bread together. I’ve included some substitutions below if you want to make an egg-free pumpkin bread.
📌 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.
SUBSTITUTION IDEAS
📌 Spice cake mix: If you can’t find boxed spice cake mix, you can combine a box of yellow cake mix + 1-2 teaspoons of pumpkin pie seasoning. Feel free to experiment with chocolate cake mix or even pumpkin cake mix!
📌 Pumpkin puree: There really aren’t any good substitutions for this ingredient. You can skip the pumpkin puree altogether if you don’t like the taste of pumpkin, and just use ripe bananas to make a banana bread.
📌 Bananas: Swap the ripe bananas for 1 cup of unsweetened applesauce or 1/2 cup Greek yogurt. Of course this will change the taste, but both of these ingredients will add moisture and give your bread a similar texture.
📌 Eggs: For an egg-free pumpkin banana chocolate chip bread, you can skip the eggs and use flax eggs or 1/2 cup unsweetened applesauce. To make flax eggs, combine 2 tablespoons ground flax + 6 tablespoons water which is equivalent to using 2 eggs (full recipe here).
📌 Mini chocolate chips: Swap for mini white chocolate chips or even pumpkin spice morsels! You could also use healthier alternatives like chopped walnuts, raisins, or cranberries.
Equipment You’ll Need
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- Loaf pan (9×5-inch): For this recipe, you’ll need a standard size loaf pan. 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 too! I recommend getting one with handles to make it easy to grab out of the oven.
- Mixing bowl: For making 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
1. Make the batter
Before you start this step, make sure to preheat your oven to 350℉.
In a large mixing bowl, mash the bananas until smooth. Add the pumpkin puree and eggs to the mixing bowl. Stir well until combined.
Now, go ahead and add the entire box of spice cake mix to the pumpkin-banana-egg mixture. Mix well until it’s combined. The batter should be thick, yet pourable like in the picture above.
Just to note, you do not have to prepare the cake mix according to the instructions on the box first. Just open up your box of cake mix, and pour the dry mix directly into the mixing bowl with the pumpkin-banana-egg mixture like shown in the picture on the left above.
Add in 1/2 cup – 3/4 cup of the mini chocolate chips. I used 1/2 cup, but you can use more or less depending on your preference. Fold in the chocolate chips until they’re evenly mixed into the batter.
I recommend adding in the chocolate chips slowly so you don’t end up going overboard!
2. Bake the bread
Lightly spray or coat the bread loaf pan with olive oil. You want to make sure the pan is well coated so that the bread is easy to remove at the end. Some people like lining the bread loaf pan with parchment paper to make the bread easy to remove. Either way is fine!
Pour the batter into the greased loaf pan. Use a spatula or knife to evenly spread out the batter within the pan.
Sprinkle the remaining chocolate chips on top. You can also top it with chopped nuts if you prefer a crunchy topping! Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
The final cooking time is going to vary depending on your oven. I recommend keeping an eye on the bread after the 45 minute mark. You’ll know when the bread is done when a toothpick inserted into the center of the bread comes out clean.
3. Let it cool
Once your bread is done, go ahead and take it out of the oven.
Let the bread cool on the countertop while it’s still in the pan for about 15 minutes. If you try to cut the bread too soon, it will become a mushy mess.
Once it cools on the counter for 15 minutes, gently run a butter knife along the sides of the pan to loosen the bread from the edges. Invert the pan gently on a plate to remove the bread from the pan.
If you used parchment paper to line the pan in Step #1, then all you have to do is lift up the parchment paper and transfer onto a plate.
Here’s a quick video on how to remove bread from the pan!
4. Serve & enjoy!
Notes & Suggestions
- This bread is slightly sweet, not super sweet. If you have a sweet tooth, you can add more chocolate chips, top with cinnamon sugar before baking, or drizzle with frosting once the bread has cooled.
- How to make pumpkin banana chocolate chip muffins instead of bread: If you don’t have a loaf pan, you make muffins instead! Make the batter as described, then 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!
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.
Frequently Asked Questions
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. You do NOT have to 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. I have a video in the post for a visual demonstration!
- Serve and enjoy! Slice the bread into even slices. Enjoy with a cup of coffee!
Notes
- To make dairy-free: The only dairy in this recipe comes from the chocolate chips. You can skip the chocolate chips or use a dairy-free version instead. Also make sure the spice cake mix you use doesn’t contain dairy.
- 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 make flax eggs or use 1/2 cup unsweetened applesauce. To make flax eggs, combine 2 tablespoons ground flax + 6 tablespoons water which is equivalent to using 2 eggs (full recipe here).
- This bread is slightly sweet, not super super sweet. If you have a sweet tooth, you can top with cinnamon sugar before baking or drizzle with frosting once the bread has cooled.
- 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!
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
Unfortunately, I’ve had to disable comments due to the large number of spam links & comments from unsafe sites. I’m hoping to add the comments section back once I can find a good spam blocker plugin!
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