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This chocolate chunk pumpkin banana bread with chocolate ganache is off the scale!

This Double Chocolate Banana Pumpkin Bread Is Almost Too Good To Be True

Double Chocolate Banana Pumpkin Bread

We know that everyone's focused on Pumpkin Spice Lattes right now, but you can't forget pumpkin bread! As far as we're concerned, this sweet and melt-in-your-mouth bread is a fall essential. On top of adding delicious ingredients like bananas, this recipe is also chock full of chocolate chips *and* covered in a chocolate glaze. It's the fall recipe of our dreams!

You can use homemade pumpkin puree or the canned variety (check out these other canned pumpkin recipes) in this tender, soft loaf. In fact, you could even use sweet potato or butternut squash puree, if you’re looking to use them up. Enjoy these tasty fall flavors with a large latte for the best afternoon snack, or you could even have a nice big slice for breakfast. It is banana bread, after all (we won’t mention the chocolate…). And if you love using fresh pumpkin, take a look at these 28 things you can make with pumpkin guts.


chocolate pumpkin bread

Look at that gooey center. Yummm.

ingredients for the pumpkin bread

Ingredients

  • 1 large egg
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • 2/3 cup granulated sugar
  • 2 bananas — ideally ripe, well-speckled bananas
  • 1 cup pumpkin puree (homemade or canned)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 pinch ground nutmeg
  • 2 ounces dark chocolate, finely chopped
  • 5 ounces heavy cream
  • 5 ounces dark chocolate, chopped into small chunks

Directions

Preheat the oven to 350 degrees Fahrenheit and line a 2-pound loaf tin with baking parchment. In a mixer, whisk the egg, oil and sugar until combined, then break up the bananas and add them in. Whisk again until the banana breaks down and you’ve got a slightly lumpy liquid.

Stir in the pumpkin puree and vanilla, then add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, ground cloves and nutmeg. Stir until combined. Add in the chopped chocolate and stir.

mixing up the ingredients for the pumpkin bread

Spoon the mixture into the prepared loaf tin, and place in the oven for 40-50 minutes. Check if it’s done after 40 minutes by inserting a metal skewer in the cake; if it comes out clean, it’s cooked.

bread baking in the pan

Take out of oven, leave to cool for a few minutes, then take out of the tin and leave to cool on a cooling rack. Remove the baking parchment when cool.

While the cake is cooling, make the ganache. Heat the cream in a small saucepan until it just starts to bubble at the edges. Turn off the heat and add in the chopped chocolate. Place a lid on the pan and leave for 5 minutes. Remove the lid and stir. The chocolate should have melted, and the mixture should come together into a smooth ganache (Pro Tip: If your ganache splits, whisk in very small amounts of hot fat-free or reduced-fat milk until it comes together again). Leave to thicken for another 5 minutes, then drizzle over the cake.

making chocolate ganache to go over the bread

Tag us with your favorite pumpkin bread recipes on Instagram and check out our Pinterest and our baking + cooking online classes for more inspiration.

This post has been updated.

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