This easy, allergy-friendly Chocolate Chip Pumpkin Banana Bread is the perfect treat to satisfy your pumpkin and chocolate cravings!
Falling for fall.
I can’t deny it. Fall is my favorite time of year. The leaves are turning beautiful golds and oranges, the mornings and evenings are crisp and cool, and pumpkin everything abounds. It’s love.
Even down here in the perpetually sunny south, fall is still my favorite time of year. It might be 90F outside, but I can dream about it getting cooler. Somewhere….
Comforting carbs.
To go along with my love of fall, is my love of warm, comforting breakfasts. Muffins, donuts, pancakes, scones, coffee cakes, hot cereals, and my personal favorite: banana breads.
There may be a few other people in my house that share my banana bread-love, and I’m always happy to indulge them with a warm, delicious loaf.
A few of my favorite comforting breakfasts are…
- Sourdough Almond Flour Waffles
- Personal Pan Paleo Mocha Muffin
- 3-Ingredient Grain-Free Bagels
- Dark Chocolate Triple Berry Muffins
Breakfast… or dessert?
Not only are banana breads delicious enough to be served for dessert, they’re easy enough to whip up for a healthy fall breakfast! ‘Cause everyone knows bananas are a breakfast food, right? And everyone also knows that pumpkin is a healthy squash.
So it would only follow that a pumpkin banana bread would be healthy too, right? Right. Well, healthy without the addition of chocolate chips you might be thinking. But wait, I can make it healthy – I just use my honey-sweetened, dairy-free homemade chocolate chunks! Win, win, my friends!
Chocolate Chip Pumpkin Banana Bread
This Chocolate Chip Pumpkin Banana Bread is a beautiful cross between a healthy breakfast bread and a decadent fall dessert. Full of fruits and spices, it’s the perfect thing to wake up to, or to enjoy as a “yay, the kids are in bed (finally)” treat with your significant other. 😉
Either way, you know you wanna try some…
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Chocolate Chip Pumpkin Banana Bread
Free from gluten, eggs, dairy, and refined sugar.
Ingredients
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1 teaspoon guar gum
- 1 teaspoon cinnamon (I use a ton of cinnamon, so this is a bulk link!)
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder (I like to make my own.)
- 1 teaspoon baking soda
- 2 medium-sized, ripe bananas, mashed (about 1 cup)
- 1 cup pumpkin puree
- 1/2 cup applesauce
- 1/4 cup honey
- 1 cup dairy-free chocolate chips (or my homemade version for refined sugar-free, too!)
Instructions
Preheat oven to 350 and grease a 9×5 inch loaf pan.
Whisk dry ingredients together. (You can probably sub a gluten-free flour blend for the flours and guar gum, though I haven’t tried it yet.)
In a large bowl, mash bananas. Add in pumpkin, applesauce, and honey until well mixed.
Stir in dry ingredients and chocolate chips.
Pour and gently smooth into prepared pan and bake for 50 minutes, or until toothpick comes out clean.
Cool in the pan for 10 minutes, then remove to wire rack to finish cooling.
Are you a fellow breakfast lover? My ebook, The Breakfast Bread Bible, is full of delicious gluten, egg, dairy, and refined-sugar free pancakes, muffins, coffee cakes, and yes, banana breads. 😉
Oh my goodness Raia, this bread looks like it could be my new obsession. All kinds of goodness are baked together! Thank you so much for sharing at Inspiration Thursday!
Glad to share, Lela! I hope you enjoy the bread if you get a chance to make it! 🙂
This sounds so good! I can’t wait to make this for me … I mean for my family.
Haha! I understand. 😉 Thanks, Emily!
I doubt that loaf lasts very long in the kitchen! 😉
Haha! True. It was gone before it was cooled completely. 😉
This is absolutely perfect!!!! The best pumpkin bread 😉
Haha! Thanks, Rebecca! 😉
Hi Raia,
Wow this sounds so tasty, healthy, and looks delicious. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Glad to share, Marla! Thanks so much for stopping by. 🙂
It was so great to find your blog through Gluten Free Fridays at Vegetarian Mama! I love chocolate chip banana bread, so I can only imagine that the pumpkin makes it even better this time of year! I especially like your idea of doing the pumpkin purée yourself. Thanks for sharing, and I hope you’re enjoying a beautiful weekend!
Thanks so much for stopping by, Kaila! I hope you enjoy the bread if you get a chance to try it. 😉
Your Chocolate Chip Pumpkin Banana Bread look wonderful! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks, Helen! It is pretty delicious… 😉
Ooh yummy! I think I’ll make this twice 🙂 One for my husband, as is, & one for me with all pumpkin (allergic to banana) – looks delish!
Stopping by from Making Memories Monday!
I hope you both like it, Heather! I’m sure it would be just as delicious with all pumpkin. 😉 Thanks for stopping by!
Yum! Even more chocolate chip pumpkin goodness! I think this bread looks even yummier than the bars you shared last week – so much yumminess going on around here. 🙂 Thanks for stopping by and sharing this recipe on Five Friday Finds! I’m looking forward checking out your recipe this week. 🙂
Haha! Thanks, CJ! I think I do like it better than the bars, even though those are pretty delicious. 😉
This is the best of both my favorites all in one! I love banana and pumpkin bread, and together they would be unstoppable! 🙂 So happy that you shared this on MMM! 🙂
Cathy
Haha! They are definitely unstoppable together! 😉 Thanks so much for stopping by, Cathy!
Ooh, I love the combo of pumpkin, banana, and applesauce! Super healthy and delicious looking. Thanks for sharing this on WNWNW, I’m pinning and sharing 🙂
Thanks, Danielle!
Thank you for linking your recipe up to last week’s Tasty Tuesday! I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope you’ll join us again this week.
Glad to share, Ashley. Thanks for pinning! 🙂