Moist Pumpkin Banana Bread Recipe for Fall Baking

You’ll love this healthy pumpkin chocolate chip banana bread for breakfast. It’s naturally sweetened and can be made gluten-friendly for an easy, nutritious start to your day.

This loaf combines pumpkin puree, mashed ripe banana, and Greek yogurt for moisture, vitamins, and protein. Pure maple syrup and coconut sugar add gentle sweetness while pumpkin pie spice brings warm autumn flavor. Dark chocolate chips add a touch of indulgence without overpowering the bread.

Why You’ll Love This Pumpkin Banana Loaf!

This pumpkin banana bread is a simple one-bowl recipe—no mixer required—so cleanup is quick and you can enjoy a slice sooner. A helpful tip: divide the batter between two loaf pans. Splitting the batter shortens the bake time and helps avoid underbaked, gooey centers when baking with very moist ingredients like ripe bananas and pumpkin puree.

Dividing the batter is especially useful if your oven runs cool, if you’re new to baking, or if you simply want your loaf ready faster. Two smaller loaves also brown more evenly and take less time in the oven.

Packed with Pumpkin Flavor and Warming Fall Spices

Pumpkin pie spice gives this bread a cozy fall aroma. If you prefer, add extra cinnamon or a pinch of ground ginger to suit your taste. This version keeps the loaf moist, flavorful, and balanced—sweet enough for dessert but wholesome enough for breakfast.

How To Make Healthy Pumpkin Chocolate Chip Banana Bread

Begin by whisking mashed banana, pumpkin puree, Greek yogurt, and an egg together in a large bowl. Stir in coconut sugar, maple syrup, and vanilla extract. If you plan to use an oil other than coconut oil (such as olive, avocado, canola, or vegetable), you can add it now; otherwise hold the melted coconut oil until after the dry ingredients.

Combine the dry ingredients—flour, baking soda, pumpkin pie spice, and salt—then fold them into the wet mixture just until combined. Overmixing will make the loaf dense, so stop once there are no large pockets of flour. Stir in the melted coconut oil and dark chocolate chips until evenly distributed.

Grease a bread pan and pour in the batter. For faster baking and a more even center, divide the batter into two pans. Top with a few extra chocolate chips or a sprinkle of turbinado sugar if desired. Bake at 350°F: one loaf will need 45–55 minutes, while two smaller loaves usually bake in about 25–30 minutes. Use a toothpick to check doneness—it should come out clean or with a few moist crumbs.

Refined Sugar-Free & Gluten-Friendly Options

This loaf can be refined sugar-free by using pure maple syrup and coconut sugar, or you can substitute brown sugar if preferred. Amber maple syrup provides a delicate, rich flavor that pairs well with pumpkin. Coconut sugar adds a caramel-like depth without excessive sweetness.

For a gluten-free version, use a 1:1 gluten-free baking flour for the best texture. Fine oat flour may also work, though it can produce denser results than all-purpose flour. Either way, the flavor remains delicious.

Everything You’ll Need

Pumpkin Bread:

• Pumpkin Puree
• Coconut Sugar
• Pure Maple Syrup
• Egg
• Greek Yogurt
• Coconut Oil
• Vanilla Extract
• All-Purpose Flour (or gluten-free 1:1)
• Baking Soda
• Pumpkin Pie Spice
• Salt
• Dark Chocolate Chips

Substitutions and Tips

No pumpkin pie spice? Mix cinnamon, ginger, nutmeg, cardamom, and a pinch of allspice to recreate the blend.

No Greek yogurt? Sour cream is an excellent substitute to maintain moisture and tang.

Substitute for coconut oil: Olive, avocado, canola, or vegetable oil all work well.

Recipe