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One Bowl Pumpkin Banana Bread (Easy No Mixer)

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This one bowl pumpkin banana bread is moist, flavorful, and comes together with minimal effort and even less cleanup. No mixer required—just a bowl, a whisk, and a spatula.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Optional: 1/2 cup chocolate chips, chopped walnuts, or pepitas for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy lifting.
  2. Mash your bananas in the mixing bowl. Use a fork or potato masher. You want mostly smooth with a few small lumps for texture. Measure out 1 cup (about 2 medium bananas).
  3. Add the wet ingredients. To the mashed bananas, add the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract. Whisk everything together until smooth and well combined. The batter will look slightly thick and glossy. This takes about 30 seconds of whisking.
  4. Add the dry ingredients right on top. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves over the wet mixture. Don’t stir yet—this helps prevent overmixing.
  5. Fold gently until just combined. Use a rubber spatula to fold the flour into the wet ingredients. Start from the bottom, scraping up and over. Stop as soon as you no longer see streaks of flour. A few small lumps are fine. Overmixing will make the bread tough, so resist the urge to keep stirring.
  6. Fold in any add-ins. If using chocolate chips or nuts, gently fold them in now. I usually add 1/2 cup chocolate chips at this stage.
  7. Pour the batter into the prepared loaf pan. Spread it evenly with your spatula. If you want, sprinkle a few pepitas or a little coarse sugar on top for crunch.
  8. Bake for 50-60 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
  9. Cool in the pan for 10 minutes. Then lift the bread out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing—about 1 hour. I know it’s hard to wait, but slicing too early will make it crumble.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check for doneness with a toothpick. Let it cool completely before slicing. Toast leftovers for extra flavor.

Nutrition

Keywords: pumpkin banana bread, one bowl, easy, no mixer, fall baking, moist bread

Find it online: https://cookluma.com/one-bowl-pumpkin-banana-bread-easy-no-mixer/