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Easy One-Bowl Pumpkin Banana Bread Recipe

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This incredibly moist and tender pumpkin banana bread comes together in one bowl with simple pantry ingredients. Perfect for using up spotty bananas and leftover pumpkin puree, it’s a foolproof recipe that’s become a go-to for lazy Sunday mornings and last-minute hostess gifts.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with oil or butter.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small chunks.
  3. Add the eggs, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla extract. Whisk until smooth and well combined.
  4. Sprinkle the flour, baking soda, pumpkin pie spice, cinnamon, and salt over the wet mixture. Fold gently with a spatula until just combined—do not overmix. A few small lumps are fine.
  5. If using mix-ins (chocolate chips, walnuts, or dried cranberries), fold them in now.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  8. Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. Overmixing can make the bread tough. If using frozen bananas, thaw and drain excess liquid before mashing. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months. For a gluten-free version, use a 1:1 gluten-free baking blend and add an extra tablespoon of milk. For a vegan option, replace eggs with flax eggs and use coconut oil.

Nutrition

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

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