Description
This easy one-bowl pumpkin banana bread comes together with minimal effort and cleanup, delivering a moist, tender crumb with earthy pumpkin and sweet banana flavors. Perfect for fall mornings, snacks, or dessert.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 220 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly with butter or cooking spray. Set aside.
- In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps remaining (about 1 cup).
- Add the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Stir with a wooden spoon or rubber spatula until well combined and smooth.
- Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Stir gently until just combined; do not overmix. A few lumps are fine.
- If using, gently fold in chocolate chips, nuts, or dried cranberries with about 10 strokes.
- Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to release air bubbles.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
- Cool the bread in the pan on a cooling rack for 10 minutes.
- Lift the bread out using the parchment paper (or invert the pan) and transfer to a cooling rack. Peel off parchment and let cool completely, about 1-2 hours.
- Slice with a serrated knife using a gentle sawing motion. Serve at room temperature or slightly warm.
Notes
Do not overmix the batter to avoid a tough texture. Use room temperature ingredients for even baking. Let the bread cool completely before slicing to prevent a gummy texture. The bread tastes even better the next day as flavors meld. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and add 1 teaspoon xanthan gum if needed. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18
- Sodium: 210
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: pumpkin banana bread, one bowl, no mixer, fall baking, quick bread, easy recipe