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Easy One-Bowl Pumpkin Banana Bread Recipe (Perfect Fall Treat)

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This easy one-bowl pumpkin banana bread combines the best of both worlds: the moist tenderness of banana bread with the cozy, earthy depth of pumpkin. No mixer needed, just a fork and a bowl for a perfectly spiced, crowd-pleasing loaf.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree (canned, not pumpkin pie filling)
  • 2 large ripe bananas, mashed (about 1 cup)
  • ⅓ cup vegetable oil (or canola, avocado, or melted coconut oil)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ⅓ cup chocolate chips (optional, semi-sweet or dark)
  • 2 tablespoons pepitas (pumpkin seeds) for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper leaving an overhang on the two long sides.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to the bowl. Stir until fully combined and smooth.
  4. Sprinkle flour, baking soda, cinnamon, nutmeg, and salt evenly over the wet mixture. Stir gently with a spatula or wooden spoon until just combined (a few streaks of flour are fine).
  5. If using, fold in walnuts, pecans, or chocolate chips with a few quick strokes.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle pepitas on top if desired.
  7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15-20 minutes.
  8. Cool in pan on a wire rack for 15 minutes, then lift out using parchment overhang and cool completely on rack before slicing.

Notes

For best results, use room temperature eggs and very ripe bananas. Do not overmix the batter. If using a dark non-stick pan, reduce oven temperature by 25°F. The bread freezes well for up to 3 months.

Nutrition

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

Find it online: https://zoeplate.com/easy-one-bowl-pumpkin-banana-bread-recipe-perfect-fall-treat/