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This Banana Pumpkin Chocolate Chip Bread is a healthy quickbread recipe, great for the whole family. It’s full of nutrition, not overly sweet, but adaptable to your family’s preferences. We love this healthy banana pumpkin bread year-round.

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If I ever ask my kids what baked good snack they want, it would be some sort of quick bread. One you can slather with butter or nut butter.

It’s a pretty healthy and balanced snack on it’s own – complete with carbs, protein and fats.

I do love to use it as a on-the-go breakfast option in a pinch, and pair it with a kid-friendly smoothie!

My kids love banana bread and pumpkin bread, so I blew their minds when I tested pumpkin banana chocolate chip bread – the best of both worlds!

And I’ll admit – As a parent, I do love that I’m providing veggies in here.

This pumpkin and banana bread recipe is full of fiber and protein – two nutrients to help keep those kids fuller for longer. Each slice provides 7 grams of protein!

It even pairs so well with our favorite pumpkin dessert dip.

Why the Dietitian Mom Loves this Recipe

“I love baked goods where I can also offer fruits and veggies to my kids, and this chocolate chip pumpkin banana bread is perfect for that!”

Why You’ll Love This Banana Pumpkin Chocolate Chip Bread

• Kid friendly – Kids will love this pumpkin banana chocolate chip bread, without even realizing they’re getting extra fruit and veggies in…a parent’s dream!
• Easy snack – The manual labor includes just mixing the ingredients and then letting the oven do the work. Quickbreads are some of our favorite kid-friendly snacks, which is why we have so many options, from Greek yogurt banana bread, to chocolate chip sweetpotato bread to banana chia bread.
• Full of nutrition – Pumpkin banana bread is full of nutrition. You’re getting 4 grams of fiber per serving from pumpkin, oat flour and banana, and I love the extra protein and probiotics from the greek yogurt! Each slice has 7 grams of protein.
• Easy to double and freeze – I love to do this as a strategy for my snack meal prep. Work smarter, not harder. Bake both in the oven, let them cool, and one is your snack for this week, and the other loaf goes in the freezer as your snack for next week.

What You Need

Here’s what you’ll need for this healthy banana pumpkin bread recipe.

• ripe bananas – See the tip below about how to ripen your bananas quickly!
• canned pumpkin puree – A texture similar to mashed bananas, but full of fiber, Vitamin C and Vitamin A
• egg
• coconut oil
• greek yogurt – Gives a great moistness to the final texture, plus extra protein!
• vanilla extract
• maple syrup, honey or sugar
• oat flour – Oat flour is one of my secrets for keeping bread soft and fluffy. I love it in quickbread recipes.
• whole wheat flour – If you want to keep it completely gluten-free, you can use two cups of oat flour and omit the whole wheat flour. I like the combination of both for the final texture!
• salt
• cinnamon
• pumpkin pie spice
• baking powder
• baking soda
• chocolate chips or chocolate chunks
• brown sugar

How to Make Healthy Banana Pumpkin Bread

Grab two mixing bowls, a 9×5 bread pan and a wooden mixing spoon. First, preheat your oven to 350 degrees F.

Then, you’ll mix your wet ingredients into the dry ingredients.

Be careful not to overmix, but you want to make sure all of the dry ingredients are mixed in. I like to use a wooden spoon to do this.

Make sure all of the flour gets incorporated before we transition to the baking pan.

Bake your chocolate chip pumpkin banana bread for about 40-50 minutes.

To tell if it’s done, stick a fork or toothpick in. If it comes out clean, it’s probably done! Mine was done at about 45 minutes.

Servings 8

Banana Pumpkin Chocolate Chip Bread

Sarah Schlichter, MPH, RDN

This Banana Pumpkin Chocolate Chip Bread is a healthy quickbread recipe, great for whole family. It's full of nutrition, not overly sweet, but adaptable to your family's preferences. We love this healthy banana pumpkin bread year-round.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Ingredients  

1x2x3x

• 2 ripe medium bananas
• 1 cup canned pumpkin puree
• 1 egg
• ¼ cup melted coconut oil
• ½ cup plain greek yogurt
• 1 tsp vanilla extract
• 1 cup oat flour
• 1 cup whole wheat flour*
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp baking powder
• ½ tsp baking soda
• 1/2 cup chocolate chips, optional
• 2 Tbsp brown sugar

Instructions 

1. Preheat oven to 350 and grease 9×5 inch loaf pan.
2. To a medium bowl, add the wet ingredients (bananas through maple syrup). Whisk until combined.
3. To a large bowl, add dry ingredients (oat flour through baking soda).
4. Mix the dry into the wet ingredients, folding the chocolate chips in last.
5. Pour the batter into a greased baking pan, and sprinkle brown sugar on top
6. Bake for 40-50 minutes, or until toothpick comes out clean (mine took about 45-47 minutes).
7. Let cool for 10-20 minutes before slicing.

Notes

*If you want to keep it completely gluten-free, you can use two cups of oat flour and omit the whole wheat flour.

Equipment

1 Baking pan

Nutrition

Serving: 1Calories: 235kcalCarbohydrates: 34gProtein: 7gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 21mgSodium: 186mgPotassium: 312mgFiber: 4gSugar: 8gVitamin A: 4818IUVitamin C: 4mgCalcium: 61mgIron: 2mg

Did you make this recipe?Let us know how it was!