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!
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 9x5-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!