Double Chocolate Pumpkin Banana Bread

Full disclosure: I had intended to make a chocolate banana zucchini bread that I discovered from If You Give a Blonde a Kitchen and didn’t verify all of my ingredients before I started prepping (because why wouldn’t I assume that I had plenty of zucchini available?!?), and after combing all dry ingredients and the majority of the wet ingredients, I discovered that I didn’t have any zucchini!  Thus the creation and debut of our Double Chocolate Pumpkin Banana Bread 💡 

Anyone that knows me knows I LOVE pumpkin anything, and I love to push the boundaries of when it is acceptable to begin using pumpkin — but really, when is it not acceptable to use pumpkin?!?  If someone tries to tell you its too early for pumpkin, tell them you don’t need that kind of negativity in your life and move on!

I have no patience to wait until the Autumnal Equinox (the official first day of Fall), so I take my cues based off of when I start seeing pumpkin flavored items popping up in stores.  I purchased my first bottle of International Delight Pumpkin creamer a week or so ago, so this seemed liked the perfect time for my first pumpkin baking adventure of the season.  My little snafu with the zucchini showed that it was clearly kismet 😆 

This recipe is a quick bread recipe, which means it is quick and easy to make!  I prefer to use my stand mixer to combine the wet and dry ingredients, but they can also be mixed together by hand if you want a little arm workout while you bake!  The bread is incredibly moist and dense, which lends it to be a perfect evening snack or decadent breakfast.  I prefer to serve mine either warmed with some melted butter or with some fresh strawberries and crème.  YUM!

For me, I love the subtle pumpkin flavors that come through the layers of chocolate.  Andrew of course loves the double dose of chocolate, especially when the bread is warm and the chocolate chips are deliciously melty.  This recipe is a great option when you want something a little decadent and still want to get in a nice serving of healthy fruits!

I hope you enjoy as much as we did!

AaronAuthorAaronCategory, DifficultyIntermediate

Yields16 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 ½ cup Dark chocolate cocoa
 1 ½ cups All-purpose flour
 1 tsp Baking soda
 ½ tsp Baking powder
 ¼ tsp Salt
 ½ tsp Cinnamon
 ¼ tsp Nutmeg
 ¼ tsp Allspice
 ½ cup Vegetable oil
 ½ cup Granulated white sugar
 ½ cup Light brown sugar, packed
 2 Large Eggs
 2 tsp Vanilla extract
 15 oz Canned Pumpkin
 ¾ cup Mashed, ripe banana (about 2 medium bananas)
 12 oz Chocolate chips

1

Preheat oven to 350*F. Spray 2 5x9 loaf pans with non-stick spray, set aside

2

In medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice. Set aside.

3

In large mixing bowl (or electric stand mixer), mix together oil, vanilla and both sugars.

4

Add eggs, bananas and pumpkin to your wet ingredients. Stir until well combined.

5

Fold in dry ingredients. Once combined, fold in chocolate chips, reserving 2 oz. Pour into prepared loaf pans and sprinkle remaining chips on top.

6

Bake in preheated oven for 45-60 minutes, or until a toothpick comes out clean.

7

Remove from oven and let cool completely. Store covered at room temperature.

If you liked this recipe, you may also enjoy:

Banana Nut Bread

Chocolate Peanut Butter Banana Bread

Ingredients

 ½ cup Dark chocolate cocoa
 1 ½ cups All-purpose flour
 1 tsp Baking soda
 ½ tsp Baking powder
 ¼ tsp Salt
 ½ tsp Cinnamon
 ¼ tsp Nutmeg
 ¼ tsp Allspice
 ½ cup Vegetable oil
 ½ cup Granulated white sugar
 ½ cup Light brown sugar, packed
 2 Large Eggs
 2 tsp Vanilla extract
 15 oz Canned Pumpkin
 ¾ cup Mashed, ripe banana (about 2 medium bananas)
 12 oz Chocolate chips

Directions

1

Preheat oven to 350*F. Spray 2 5x9 loaf pans with non-stick spray, set aside

2

In medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice. Set aside.

3

In large mixing bowl (or electric stand mixer), mix together oil, vanilla and both sugars.

4

Add eggs, bananas and pumpkin to your wet ingredients. Stir until well combined.

5

Fold in dry ingredients. Once combined, fold in chocolate chips, reserving 2 oz. Pour into prepared loaf pans and sprinkle remaining chips on top.

6

Bake in preheated oven for 45-60 minutes, or until a toothpick comes out clean.

7

Remove from oven and let cool completely. Store covered at room temperature.

Double Chocolate Pumpkin Banana Bread

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