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Easy One-Bowl Pumpkin Banana Bread Recipe

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This incredibly moist and tender pumpkin banana bread is made in one bowl with simple pantry staples. The combination of pumpkin and banana creates a naturally sweet, perfectly spiced loaf that’s perfect for fall mornings or any time you crave a comforting homemade treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • ½ cup vegetable oil (or melted coconut oil or melted butter)
  • ⅔ cup granulated sugar (or brown sugar or coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup dried cranberries or raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper, leaving some overhang on the sides for easy removal.
  2. In your large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk well to combine—about 15 seconds of vigorous whisking.
  3. Add the wet ingredients directly to the same bowl: pumpkin puree, mashed bananas, vegetable oil, sugar, eggs, and vanilla extract. Dump everything in.
  4. Mix until just combined. Use your whisk or spatula to stir everything together. Start slowly to avoid flinging flour everywhere, then increase speed as the ingredients come together. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  5. Fold in any add-ins (walnuts, chocolate chips, dried fruit) gently with your spatula. Do not overmix.
  6. Pour the batter into your prepared loaf pan. Use your spatula to scrape every last bit of batter out of the bowl. Smooth the top gently.
  7. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs attached, it’s done. If it’s still wet, give it another 5 minutes and check again.
  8. Cool in the pan for 10 minutes. This allows the bread to set up enough that it won’t fall apart when you remove it. After 10 minutes, lift the bread out using the parchment paper overhang and transfer it to a cooling rack.
  9. Let it cool completely before slicing. Give it at least an hour on the cooling rack. If you can’t wait that long, at least let it cool for 30 minutes before cutting.

Notes

Don’t overmix the batter—mix until flour just disappears. Use room temperature ingredients for best results. Check for doneness with a thermometer (internal temperature should be 200-205°F). Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, replace eggs with flax eggs and use coconut oil.

Nutrition

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

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