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Easy One-Bowl Pumpkin Banana Bread

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This Easy One-Bowl Pumpkin Banana Bread is a moist, tender loaf that combines the warm flavors of pumpkin and banana with cozy fall spices. Made in one bowl with simple ingredients, it’s perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 2 medium ripe bananas (about 1 cup mashed, 240g)
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) vegetable oil (or canola, avocado, melted coconut oil)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, mash the two ripe bananas with a fork or potato masher until mostly smooth (a few lumps are fine).
  3. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the bowl with the mashed bananas. Whisk until smooth and well combined.
  4. Add both granulated sugar and packed brown sugar. Whisk vigorously for about 30 seconds until the sugars are mostly dissolved.
  5. Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly on top of the wet mixture. Do not stir yet.
  6. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients with sweeping motions until just combined and no streaks of flour remain. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool the bread in the pan on a wire rack for 15 minutes.
  10. Using the parchment overhang, lift the bread out of the pan and transfer to the wire rack. Cool completely before slicing.

Notes

Do not overmix the batter to avoid a dense loaf. Use super ripe bananas for best sweetness and moisture. Room temperature ingredients help create an even texture. Let the bread cool completely before slicing to prevent a gummy texture. For a lower-sugar version, reduce granulated sugar to 1/4 cup. For a lower-fat option, replace oil with unsweetened applesauce.

Nutrition

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

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