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One-Bowl Pumpkin Banana Bread

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This one-bowl pumpkin banana bread is incredibly moist, perfectly spiced, and tastes like a hug in carbohydrate form. It’s a foolproof, forgiving, and genuinely delicious recipe that requires just one bowl and simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving a little overhang on the long sides for easy removal.
  2. In a large mixing bowl, mash the two ripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine.
  3. To the mashed bananas, add the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Stir together with a wooden spoon or rubber spatula until well combined and smooth.
  4. Directly on top of the wet mixture, add the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and ginger. Stir gently and only until the flour disappears. A few streaks of flour are okay; do not over-mix.
  5. If using mix-ins (chocolate chips, nuts, etc.), gently fold them in with a few quick strokes.
  6. Pour the batter into the prepared loaf pan and spread it evenly into the corners. The batter will be thick.
  7. Bake for 55 to 65 minutes. Start checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment paper (or invert it onto a wire rack) and let it cool completely on the rack before slicing.

Notes

Don’t over-mix the batter; stir just until the flour is incorporated. Use room temperature eggs for best results. Let the bread cool completely before slicing to avoid a gummy texture. The flavor improves on the second day. For gluten-free, use a 1:1 gluten-free baking flour blend containing xanthan gum. For vegan, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).

Nutrition

Keywords: pumpkin banana bread, one bowl banana bread, easy pumpkin bread, fall quick bread, moist pumpkin banana bread

Find it online: https://cookluma.com/one-bowl-pumpkin-banana-bread-easy-recipe/