As the crisp autumn air sets in, there’s nothing better than filling your home with the cozy aroma of freshly baked banana bread. This Pumpkin Chocolate Chunk Banana Bread brings together the best of fall flavors—ripe bananas, a hint of pumpkin, and gooey chunks of dark chocolate. Plus, it’s easy to make and budget-friendly, making it perfect for families who want to enjoy a simple homemade treat without spending hours in the kitchen.
In this recipe, we swap out fancy ingredients for pantry staples like all-purpose flour, olive oil, and pitted dates. To give it a seasonal twist, we’ve added pumpkin puree, which not only adds moisture but also enhances the flavor. This loaf is the ideal combination of soft, gooey, and chocolatey—perfect for a weekend baking project or an after-school snack.
And the best part? It’s made in a food processor, so you can throw everything together quickly with minimal effort. No need for special tools or hard-to-find ingredients—just simple, wholesome food your whole family will love!
Why You’ll Love This Pumpkin Chocolate Chunk Banana Bread
- Fall-Inspired: Pumpkin adds a touch of seasonal flavor that makes this banana bread the perfect autumn dessert.
- Easy to Make: With just one bowl (or a food processor) and simple ingredients, this recipe comes together quickly.
- Naturally Sweetened: Dates provide natural sweetness, reducing the need for extra sugar.
- Versatile: You can easily swap out walnuts for pecans or skip the nuts altogether, depending on your preference.
Ingredients You’ll Need
- 4 ripe bananas – The riper, the better for natural sweetness.
- 200g pitted dates (about 1 cup) – Medjool dates work best for their softness.
- 5 tablespoons olive oil – Adds richness and keeps the loaf moist.
- 4 tablespoons coconut yogurt (or any yogurt) – Enhances moisture and flavor.
- 2 teaspoons vanilla extract – For that perfect flavor balance.
- 1 ¾ cups all-purpose flour – The base of our deliciously fluffy banana bread.
- 2 teaspoons baking powder – Helps the bread rise perfectly.
- 1 tablespoon ground flaxseeds – Adds fiber and a bit of texture.
- ½ teaspoon sea salt – Balances the sweetness and deepens the flavors.
- 100g 70% cocoa dark chocolate (optional) – Use for rich chocolatey chunks.
- 100g walnuts (optional) – Adds crunch, but you can also use pecans or leave them out.
- ¼ cup pumpkin puree – Adds moisture and that cozy fall flavor.
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper. This helps prevent sticking and makes it easier to lift the banana bread out after baking.
2. Prepare the Wet Ingredients
In a food processor, combine the ripe bananas, dates, olive oil, coconut yogurt, vanilla extract, and pumpkin puree. Blitz until the dates are mostly broken down, and the mixture is smooth and creamy. This combination is what makes the bread so soft and moist.
3. Add Dry Ingredients
Sift in the all-purpose flour and baking powder. Then, add the ground flaxseeds and sea salt. Pulse briefly in the food processor until just combined. Be careful not to overmix—this ensures a light and fluffy loaf.
4. Fold in Chocolate & Nuts
Add the dark chocolate chunks (if using) and walnuts (if using), reserving a small portion to sprinkle on top of the loaf. Pulse just enough to incorporate everything.
5. Bake to Perfection
Pour the batter into your prepared loaf pan. Scatter the reserved chocolate chunks and walnuts on top for extra crunch and flavor. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool on a wire rack before slicing.
Tips for the Best Pumpkin Banana Bread
- Use Overripe Bananas: The riper the bananas, the sweeter your bread will be. This also helps with the texture, making it extra soft.
- Customize Your Mix-Ins: Don’t like walnuts? Try pecans or leave them out entirely. You can also switch up the chocolate for milk or white chocolate if you prefer a sweeter touch.
- Make It Gluten-Free: Swap out all-purpose flour for a gluten-free blend, and you’ll still get a moist, fluffy loaf.
- Add Fall Spices: For an even cozier flavor, add 1 teaspoon of cinnamon or pumpkin spice to the batter.
Why This Recipe is Perfect for Fall
Fall is all about comfort, and there’s nothing more comforting than the smell of freshly baked bread filling your home. The combination of pumpkin and bananas in this recipe brings warmth and coziness to every bite, while the chunks of chocolate add a touch of indulgence. It’s also the perfect way to use up any overripe bananas you have lying around—no food waste here!
This Pumpkin Chocolate Chunk Banana Bread makes for a delicious snack, breakfast, or even dessert. It’s a great way to celebrate the season with a treat that feels decadent but is actually pretty simple to make. Plus, it pairs beautifully with a cup of coffee or tea, making it the perfect companion for chilly fall mornings or afternoons spent wrapped up in a blanket.
How to Store Your Banana Bread
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep in the fridge for up to 1 week if you want to extend its freshness.
- Freezer: To freeze, wrap slices individually in plastic wrap, then place in a freezer-safe bag. You can freeze for up to 3 months—just thaw at room temperature when ready to eat.
Final Thoughts
If you’re looking for a cozy and simple recipe to welcome fall, this Pumpkin Chocolate Chunk Banana Bread is a must-try. It’s easy to make, budget-friendly, and filled with all the comforting flavors of autumn. Whether you’re serving it to family, enjoying it with friends, or keeping it all for yourself, this banana bread is sure to be a hit!
