Moist Banana Pumpkin Bread Recipe

Moist Banana Pumpkin Bread Recipe

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Moist Banana Pumpkin Bread Recipe
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Moist Banana Pumpkin Bread Recipe

Recipe by renee Ellis
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 1 cup pumpkin puree

  • 1 ripe banana, mashed (about 1/2 cup)

  • 1 stick (1/2 cup) butter, melted

  • 1 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 2 large eggs, room temperature

  • 1/2 cup sour cream, room temperature

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon salt (adjust to taste)

  • 1 cup semi-sweet chocolate chips

Directions

  • Preheat your oven to 350°F (175°C). Grease your bread pan, bundt pan, or silicone molds with butter or non- stick spray.
  • In a large bowl, whisk together the melted butter and sugars until smooth.
  • Add the eggs, vanilla extract, salt, and cinnamon and stir until fully incorporated.
  • Slowly fold the flour & baking soda into the wet ingredients until just combined. Be careful not to overmix.
  • Mix in the banana and pumpkin and then fold in the sour cream and chocolate chips until evenly distributed throughout the batter.
  • Pour into Silicone Molds or Pan: Fill each mold about 3/4 of the way full. Bread Pan: Pour the batter into the prepared bread pan, smoothing the top. Bundt Pan: Pour the batter evenly into the bundt pan, making sure it's level. 
  • Bake: Silicone Molds: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Bread Pan: Bake for 45-60 minutes, checking for doneness around the 45-minute mark. Bundt Pan: Bake for 50-60 minutes, checking after 50 minutes. 
  • Cool and Serve: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. For the silicone molds, remove the bread pieces gently once they're cool enough to handle. 

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