Banana Chocolate Chip Pumpkin Bread With Soft Pumpkin-Banana Crumb

Baking banana chocolate chip pumpkin bread until a clean toothpick inserted into the center comes out clean results in a moist banana and pumpkin topping and fully baked bread. The banana chocolate chip pumpkin bread recipe includes mashed bananas and pumpkin in the batter for a moist bread and semisweet chocolate chips.

The batter contains mashed ripe bananas and pumpkin puree, eggs, light brown sugar or coconut sugar, vegetable oil, and vanilla extract. The dry ingredients (flour, baking soda, pumpkin pie spice, and salt) are mixed in a separate bowl before being combined with wet ingredients. Mix the batter less after adding dry ingredients. Add 1 cup of semisweet chocolate chips to the batter to give the bread a chocolate taste.

After pouring batter into a pan with wax paper, 9 inches by 5 inches, the outer crust of the loaf bakes faster than the inside. A simple test to check for doneness involves inserting a toothpick in the center of the loaf; if the toothpick comes out with wet batter, the loaf needs more time to bake. Other problems to avoid include overbeating flour into the batter and slicing the loaf too soon after baking, which can negatively impact texture and other qualities of the final loaf.

Serve cold, with chips baked into the cake. Keep covered at room temperature for up to four days or frozen for up to two months. The cake freezes well, and the recipe writer recommends baking multiple cakes at once.