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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 is tender, perfectly spiced, and incredibly moist. It comes together in a single bowl with simple pantry ingredients, making it perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/3 cup vegetable oil (or any neutral oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 tablespoon cinnamon sugar for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven.
  2. Prepare your loaf pan: Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. If you don’t have parchment, spray the pan generously with non-stick cooking spray and dust with a little flour.
  3. Mash the bananas: In your large mixing bowl, add the ripe bananas. Use a fork or potato masher to mash them until they’re mostly smooth with a few small lumps remaining.
  4. Add the wet ingredients: To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until well combined and smooth.
  5. Add the dry ingredients: Directly on top of the wet mixture, add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Use a spoon to lightly stir the dry ingredients together on top of the batter before mixing them in.
  6. Mix gently: Fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until you no longer see streaks of flour. A few small lumps are fine. Do not overmix.
  7. Fold in add-ins (optional): If using chocolate chips, nuts, or both, gently fold them in now. Reserve a handful to sprinkle on top for a prettier presentation.
  8. Pour into the pan: Scrape the batter into your prepared loaf pan. Use the spatula to spread it evenly into the corners. Sprinkle any reserved chocolate chips or nuts on top, along with a dusting of cinnamon sugar if using.
  9. Bake: Place the pan in the preheated oven and bake for 55-65 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 (around the 40-minute mark), tent the pan loosely with aluminum foil.
  10. Cool properly: Remove the pan from the oven and place it on a cooling rack. Let the bread cool in the pan for 10 minutes. Then, using the parchment overhang, lift the bread out of the pan and transfer it to the cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

Don’t overmix the batter. Use room temperature ingredients. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s done. Let the bread cool completely before slicing to avoid a gummy texture. This bread tastes even better on day two.

Nutrition

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

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