Homemade Chocolate Chip Banana Pumpkin Bread

Updated on August 3, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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I love flavored breads, especially when the air gets cooler outside, and I can enjoy some warm, straight out of the oven bread. But you don't need cool air to enjoy breads like my oatmeal blueberry bread, cinnamon swirl, tomato basil, sweet cornbread, carrot cake bread, or garlic rosemary. Yum!

In fact, I have a whole wheat honey oat bread that I make every week for our every day, every use sandwich bread that's to die for! You should try it on grilled cheese sandwiches for a real treat. But this recipe is for my chocolate chip pumpkin banana bread. This makes a wonderful sweet treat for breakfast that's packed with vitamins and minerals for a great start to your day.

I like to make 2 or more loaves at once and slide the others into the freezer for another day. It will take some self-control not to go through this whole loaf in one sitting, as the dark chocolate chips make this a very rich chocolatey snack. So you'll want to have some backups in the freezer for when you run out.

Let's look at how to make it so you can enjoy it with me!

5 stars from 2 ratings of Chocolate Chip Banana Pumpkin Bread

Cook Time

Prep time: 5 min
Cook time: 35 min
Ready in: 40 min
Yields: 1 regular loaf of pumpkin bread

Ingredients

  • 2 cups whole wheat flour
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon pink Himalayan salt
  • 2 eggs
  • 1 tablespoon coconut oil, melted
  • 1 cup pumpkin puree
  • 1/2 cup milk
  • 1/3 cup honey, melted
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons dark chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F and line two loaf pans with parchment paper.
  2. Melt your honey and coconut oil together in the microwave a little at a time.
  3. Mix them with all other ingredients (besides chocolate chips) in a medium mixing bowl.
  4. Add in your chocolate chips last and fold them in until well-distributed.
  5. Pour your batter into your prepared loaf pan and slide it into the oven.
  6. Bake for about 35 minutes, or until a knife inserted into the middle comes out clean.
  7. Let cool before slicing, but when ready, slide loaf out by the parchment paper to slice.
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Add all of your dry ingredients to the bowl, saving the chocolate chips to the end.Add in your pureed pumpkin.Melt your butter and coconut oil together in the microwave.Add it to your mixture with your eggs.Mix thoroughly.Pour in your chocolate chips.Mix in well.Line two loaf pans with parchment paper.Pour half of your bread mixture into each pan.Pop in the oven.Bake forUse the parchment paper to lift your loaves out of the pans and slice.
Add all of your dry ingredients to the bowl, saving the chocolate chips to the end.
Add all of your dry ingredients to the bowl, saving the chocolate chips to the end.
Add in your pureed pumpkin.
Add in your pureed pumpkin.
Melt your butter and coconut oil together in the microwave.
Melt your butter and coconut oil together in the microwave.
Add it to your mixture with your eggs.
Add it to your mixture with your eggs.
Mix thoroughly.
Mix thoroughly.
Pour in your chocolate chips.
Pour in your chocolate chips.
Mix in well.
Mix in well.
Line two loaf pans with parchment paper.
Line two loaf pans with parchment paper.
Pour half of your bread mixture into each pan.
Pour half of your bread mixture into each pan.
Pop in the oven.
Pop in the oven.
Bake for
Bake for
Use the parchment paper to lift your loaves out of the pans and slice.
Use the parchment paper to lift your loaves out of the pans and slice.
Nutrition Facts
Serving size: 1
Calories 106
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 20 g7%
Sugar 3 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 1 mg
Sodium 215 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

Benefits of Fruit and Veggies for Breakfast

So many people like to just grab something fast in the morning for breakfast on the way to work. For most, this looks like a donut, a granola bar, or maybe some sugar-filled cereal. Unfortunately these things don't provide your body with anything to work on throughout the day and use for energy.

By simply adding in some quick fruits and vegetables, you can give yourself a boost in energy, clear your mind, give yourself something substantial to draw on for energy throughout the morning, and tons of great vitamins and minerals to help your body function. My pumpkin banana bread provides a nice well-balanced breakfast that includes all you need.

"Banana is a heavyweight when it comes to nutrition. It is loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6. These all contribute to the proper functioning of the body and keeping you healthy" (Food). It's high potassium content makes it a super fruit and it's an instant energy booster.

"Pumpkin is [also] a highly nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch" (Medical News Today). Pumpkin helps to "prevent diabetes and heart disease, and promote a healthy complexion and hair, increased energy, and a healthful body mass index."

I love that I can get all of these health benefits from just a couple slices of yummy bread in the morning.

Most of all, I look forward to the smell of warm pumpkin bread in the morning along with a little treat of dark chocolate chips in my breakfast in the morning. This bread and all of my other flavored breads offer a refreshing change up to the normal breakfast in the morning.

Why settle for some cereal when you can have some yummy chocolate chip pumpkin bread? And as quick and easy as this comes together, you don't have any excuses. I get to use up leftover overripe bananas for something delicious and some of my homemade pumpkin puree. Every fall, just after Thanksgiving, when everyone is throwing out their pumpkins, I go around and collect them.

I can then cut them up, roast them and preserve them in a number of ways to use all year long. One of the ways I preserve all of my pumpkins is to puree them and store them in 2 cups servings in sandwich bags, which make a perfect substitute for the canned variety you get at the grocery store, just much cheaper and much healthier.

I can't wait to share all of my yummy pumpkin recipes with you come the Fall this year. You'll have to follow me on Hubpages and stay tuned!

Questions & Answers

    © 2018 Victoria Van Ness

    Comments

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        3 weeks ago from Fountain, CO

        Absolutely! I think I'm going to go take another one out of the freezer!

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        3 weeks ago from Fountain, CO

        Absolutely! I think I'm going to go take another one out of the freezer!

      • Pamela99 profile image

        Pamela Oglesby 

        3 weeks ago from Sunny Florida

        This recipe sounds so healthy with no sugar, but absolutely delicous. Thanks for sharing this recipe.

      • Coffeequeeen profile image

        Louise Powles 

        3 weeks ago from Norfolk, England

        This sounds lovely, thankyou for the recipe. =)

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