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Chocolate Chip Banana Bread

Erin Sluka
I use organic raw cane sugar in this recipe and it makes it that much more special!
Prep Time 20 mins
Cook Time 1 hr
Course Breakfast, Dessert, Snack
Cuisine American


  • 3.5 Cups Flour
  • 2.5 tsp Pumpkin Spice Blend
  • 15 Oz Pumpkin Puree (canned Pumkin)
  • 1 Cup Cooking Oil 1 Heaping Cup
  • 2/3 Cup Water
  • 4 Eggs
  • 2 Cups Florida Crystals Organic Raw Cane Sugar
  • 1/2 Cup Florida Crystals Raw Cane Brown Sugar
  • 1 tsp Vanilla
  • 1/2 Cup Chocolate Chips I used Sugar Free Chocolate Chips


  • Preheat Oven to 325 and grease loaf pan
  • In a medium bowl whisk together the flour, baking soda, pumpkin Spice blend and set aside
  • In a large bowl mix together pumpkin, oil, water. Then stir in sugars. Then stir in eggs and vanilla.
  • Add the flour mixture to the large bowl of wet ingredients and stir as you combine.
  • Pour batter into loaf pan. Sometimes I have too much batter and make muffins with the rest of the batter.
  • Bake 55-60 minutes. Cool!


I used the Florida Crystals Raw Organic Cane Sugars. If you need to bake with zero calorie baking sugars, make sure you use a brand that measures in a 1:1 ratio with cane sugar. For low carb use almond flour or perhaps 3 cups almond + 1/2 cup coconut flour and then add 5 (not 4) eggs in the egg step. I do not stir my chocolate chips throughout - I pour batter in loaf pan, top with chocolate chips and use a spatula to fold them just on the top part. If you want chocolate chips throughout entire loaf to fold in add another 1/4-1/2 cup of chocolate chips if you desire.
Keyword bread