Description
This one-bowl pumpkin spice banana bread combines the moisture of ripe bananas with the velvety softness of pumpkin puree, creating a tender, flavorful loaf that tastes like fall. No mixer required and minimal cleanup.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil
- 1 cup (240g) pumpkin puree
- 1 cup (about 2 medium) mashed ripe bananas
- 1 teaspoon vanilla extract
- ½ cup (85g) chocolate chips (optional)
- ½ cup (60g) chopped pecans or walnuts (optional)
- 1 tablespoon turbinado sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends with non-stick spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Add the granulated sugar and brown sugar to the flour mixture and whisk to combine.
- Make a well in the center of the dry ingredients. Pour in the eggs, vegetable oil, pumpkin puree, mashed bananas, and vanilla extract. Do not stir yet.
- Gently fold the wet ingredients into the dry using a rubber spatula or wooden spoon. Mix just until no streaks of flour remain. A few small lumps are fine.
- If using add-ins, fold them in gently with a few strokes.
- Pour the batter into the prepared loaf pan and spread evenly. If using turbinado sugar, sprinkle it generously over the top.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and transfer to a wire rack. Cool completely before slicing (at least 1 hour).
Notes
Use heavily spotted, ripe bananas for best sweetness and moisture. Do not overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent a gummy texture. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: pumpkin spice banana bread, one bowl banana bread, fall banana bread, pumpkin banana bread, easy banana bread recipe