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Pumpkin Chocolate Banana Bread

Nothing against a delicious moist and fluffy banana bread. Except for one with pumpkin and chocolate in it! I made a few banana breads this year, but it wasn’t until I made my Pumpkin Apple Cinnamon Muffin that I wanted to keep baking with pumpkin. It’s just perfect for the season!

Last Monday was a Thanksgiving Holiday here in Canada. My friends and I gathered around (in a small group) for a little Friendsgiving celebration. It was a potluck, cultured-theme. Along with my “Sushi” Yalanji Bites, I wanted to share this new rich Pumpkin Chocolate Banana Bread with my friends, for a fall-inspired dessert.

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals

Pumpkin Chocolate Banana Bread

Recipe by Waseem Hijazi


Prep time


Cooking time




Cooling Time


Total time






  • Dry Bowl
  • 2 1/2 Cups Whole Wheat Flour

  • 1 1/2 Tsp Baking Soda

  • 2 1/2 Tsp Baking Powder

  • 1 1/4 Tsp Cinnamon

  • 1 Tsp Ground Nutmeg

  • 2 Tsp Pumpkin Pie Spice

  • Pinch of Salt

  • 1 Cup Brown Sugar

  • Wet Bowl
  • 1 Mashed Banana

  • 1 Cup Unsweetened Almond Milk

  • 6 Tbsp Almond Butter

  • 2 Tsp Vanilla Extract

  • 1 1/4 Cup Pumpkin Purée

  • The Rest
  • 1 Sliced Banana – sliced in half

  • 1 Cup Chocolate Chips

  • Brown Sugar – sprinkling the top


  • Preheat oven to 400 F | 205 C
  • Melt the chocolate chips in a small heat-proof bowl, placed on a small pot of boiling water. Stir until fully liquid. Set aside.
  • In a large bowl, sift together the flour, baking soda, and baking powder. Add in the cinnamon, nutmeg, pumpkin pie spice, and salt.
  • Mix everything together and add in the brown sugar. Mix again to combine.
  • In a separate bowl, add the wet ingredients and whisk it up.
  • Gradually add the wet bowl to the dry bowl while you slowly whisk – until the mixture becomes orangey and well-combined.
  • Remove 1 1/2 Cups of the mix into a third bowl. Add the melted chocolate and mix it up.
  • In a loaf pan lined with parchment paper and oil spray, add 1/4 of the pumpkin mix – spread evenly. Add the chocolate mix to the centre and spread to form a thick line in the middle. Then add the rest of the pumpkin mix and spread evenly to cover all sides.
  • Top it off with the sliced banana, brown sugar, and some more chocolate chips.
  • Bake for 1 hr 15 mins (or until a toothpick comes out clean). Let it cool in the pan for about 45 minutes before removing.

    Enjoy your demeal!

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