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Moist Chocolate Chip Pumpkin Banana Bread with Cream Cheese Frosting

pumpkin banana bread with cream cheese frosting - featured image
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This incredibly moist bread combines pumpkin puree, ripe bananas, and chocolate chips, topped with a tangy cream cheese frosting. It’s the perfect cozy bake for using up leftover bananas and pumpkin.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup mashed ripe bananas (about 2 large or 3 medium)
  • 1 cup semi-sweet chocolate chips
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract, pumpkin puree, and mashed bananas until combined (batter may look curdled).
  5. Gradually add dry ingredients to wet mixture, stirring gently with a spatula just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips, reserving about 2 tablespoons for topping.
  7. Pour batter into prepared pan, spread evenly, and sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (1-2 hours) before frosting.
  10. For frosting: Beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla, beat on low until combined, then increase speed and beat for 1 minute until fluffy. Add milk 1 tablespoon at a time until desired consistency.
  11. Spread frosting evenly over cooled bread. Slice and serve.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Cool bread completely before frosting to prevent melting. Store frosted bread in refrigerator for up to 5 days. Unfrosted bread can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, chocolate chip banana bread, cream cheese frosting, fall baking, moist bread, quick bread

Find it online: https://rowanrecipes.com/moist-chocolate-chip-pumpkin-banana-bread-with-cream-cheese-frosting/