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. 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 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 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!