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Easy One-Bowl Pumpkin Banana Bread: Best Homemade Recipe

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This one-bowl pumpkin banana bread is simple, forgiving, and packed with flavor. It combines the rich, earthy taste of pumpkin with the natural sweetness and moisture of banana for an unbelievably moist loaf that tastes like fall.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 3 medium ripe bananas (about 1 cup mashed, 240g)
  • 1 cup (240g) pumpkin puree (canned, not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or melted coconut oil or butter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) chocolate chips (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. In a large mixing bowl, mash the three ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Stir with a spatula or wooden spoon until combined. Do not overmix.
  4. Sprinkle the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves) over the wet mixture in layers. Fold gently using a folding motion until no streaks of flour remain. A few small lumps are okay. If using optional add-ins, fold them in now.
  5. Pour the batter into the prepared loaf pan. Smooth the top gently and tap the pan lightly on the counter to release air bubbles.
  6. Bake for 50-60 minutes. After 30 minutes, if the top is browning too quickly, loosely tent with aluminum foil. Test for doneness at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Cool the bread in the pan on a wire rack for exactly 10 minutes.
  8. Remove the bread from the pan using the parchment overhang and place it directly on the wire rack. Cool completely before slicing (about 1-2 hours).

Notes

For best flavor, let the bread rest overnight wrapped tightly in plastic wrap. The flavors meld and the texture becomes even more moist. Do not refrigerate; store at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl, easy, fall baking, moist bread, homemade

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