Halloween Surprise Pumpkin Banana Bread Recipe

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Two slices of Pumpkin Banana Bread with a chocolate swirl rest on a wooden cutting board, pumpkins in the background adding a festive Halloween touch.

Halloween Surprise Pumpkin Banana Bread Recipe

Fun Halloween pumpkin banana bread with a hidden chocolate pumpkin inside. Moist, spiced, and festive with banana, pumpkin, and cocoa.

Course Dessert, Snacks

Cuisine American

Keyword halloween surprise pumpkin banana bread

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 396kcal

Author Ksenia Prints

Equipment

Oven
9x5-inch loaf

Ingredients

For the Hidden Chocolate Pumpkin Banana Bread (Inner Part):

1½ cups all-purpose flour
½ cup cocoa powder
¾ teaspoon baking soda
¾ teaspoon salt
⅓ cup vegetable oil
1 cup light brown sugar packed
2 large eggs
1 cup mashed banana approximately 2-3 medium overripe bananas
¾ cup canned plain pumpkin puree
¼ cup sour cream
2 teaspoons vanilla
½ cup mini chocolate chips

For the Outer Pumpkin Banana Bread:

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup vegetable oil
½ cup granulated sugar
½ cup light brown sugar packed
2 large eggs
2 teaspoons vanilla
1 cup mashed banana approximately 2-3 medium overripe bananas
1 cup canned plain pumpkin puree

Instructions

Part 1: Make the Hidden Chocolate Loaf

Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, pumpkin puree, sour cream, and vanilla until well combined.
Add half of the flour mixture to the wet ingredients and stir until incorporated. Add remaining flour mixture and stir until just combined.
Fold in mini chocolate chips.
Pour batter into prepared loaf pan and bake 45-60 minutes, until a toothpick comes out clean.
Cool in pan for 15 minutes, then remove and cool completely on a wire rack.
Once completely cool, slice off the ends and cut the loaf into 1-1½ inch thick slices.
Use a pumpkin-shaped cookie cutter to cut out pumpkin shapes from each slice. Set aside the cutouts and save scraps for snacking.

Part 2: Make the Outer Loaf and Assemble

Preheat oven to 350°F. Grease and flour a clean 9x5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
In a large bowl, whisk together vegetable oil, both sugars, eggs, vanilla, mashed banana, and pumpkin puree until well combined.
Add half of the flour mixture to wet ingredients and stir until incorporated. Add remaining flour mixture and stir until just combined.
Pour ¼ of the batter into the bottom of the prepared loaf pan.
Stand the pumpkin cutouts upright in the batter, lined up in a straight row down the center. Make sure they're touching each other with no gaps, but leave space at both ends of the pan.
Place pan in freezer for 20 minutes to set the cutouts in place.
Remove from freezer and carefully pour remaining batter over the cutouts, making sure they're completely covered.
Bake 50-60 minutes, until a toothpick inserted in center comes out clean.
Cool in pan for at least 15 minutes before removing. Cool completely before slicing to reveal the hidden pumpkin shapes!

Notes

Nutrition