healthy pumpkin chocolate chip banana bread

A slice of pumpkin chocolate chip banana bread on a wire cooling rack.

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You're going to love this healthy pumpkin chocolate chip banana bread for breakfast. This recipe is gluten-friendly and naturally sweetened.


Units Scale
  • 2 small ripe bananas, mashed
  • heaping 1/2 cup pumpkin puree
  • 1/2 cup greek yogurt, plain or vanilla
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 cup all-purpose flour (gluten-free if necessary)
  • 1 teaspoon baking soda
  • 2-3 teaspoons pumpkin pie spice (use 3 teaspoons for stronger flavor)
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, melted*
  • 1/2-3/4 cup dark chocolate chips (use 3/4 cup if you love chocolate)


  1. In a large mixing bowl, add mashed banana, pumpkin puree, greek yogurt, and egg. Use a whisk to combine.
  2. Then add vanilla extract, coconut sugar and pure maple syrup and mix together.
  3. Add the flour, baking soda, pumpkin pie spice and salt to the bowl. Stir the baking soda into the flour before folding in the dry ingredients.
  4. Finally, add in the coconut oil and chocolate chips and stir until just combined. Adding the coconut oil at the end ensures it will not harden like it would with the cold yogurt and egg. If using a different oil, it may be added earlier with the wet ingredients.
  5. Grease a bread pan and pour in the batter. Top with a handful of chocolate chips or turbinado sugar if you'd like. Bake at 350F for 45-55 minutes or until a toothpick comes out clean. (To shorten baking time, divide batter into two greased tins and bake for 25-30 minutes or until a toothpick comes out clean.)


Coconut Oil: Melted coconut oil will harden when in contact with cold ingredients. To avoid this, add the coconut oil after the dry ingredients have been partially incorporated.

Coconut Oil Substitution: Olive, avocado, canola or vegetable oil may be substituted for the melted coconut oil.

Baking Time: Time varies for different ovens. If your oven doesn't get very hot, divide the batter into two tins and make two smaller loaves to avoid gooey centers. (Another tip is to cover the loaf pan with aluminum foil for part of the baking process so the center can cook through before the top gets too browned.)