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Cozy One-Bowl Pumpkin Banana Bread (Easy Fall Recipe)

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This moist and flavorful pumpkin banana bread combines the natural sweetness of ripe bananas with warm fall spices for a cozy, easy-to-make treat. Made in one bowl with simple ingredients, it’s perfect for breakfast, snacking, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas (about 1 cup mashed)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (or other neutral oil)
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips, chopped walnuts, or dried cranberries (optional)

Instructions

  1. 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, leaving some overhang on the long sides. Lightly grease the exposed sides of the pan with a little oil or butter.
  2. Mash the bananas in your mixing bowl. Peel the two ripe bananas and place them in the bowl. Use a fork or potato masher to mash them until they’re mostly smooth with just a few small lumps.
  3. Add the pumpkin puree to the mashed bananas. Stir them together until they’re well combined and smooth.
  4. Add the granulated sugar, brown sugar, and vegetable oil. Whisk vigorously for about a minute until the mixture is smooth, glossy, and slightly thickened.
  5. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk again. The batter should be smooth and slightly runny.
  6. Add the dry ingredients directly on top of the wet mixture: flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gently stir the dry ingredients together on the surface before folding them into the wet mixture.
  7. Use a spatula to gently fold the dry ingredients into the wet mixture. Stir just until no streaks of flour remain. If adding chocolate chips or nuts, fold them in at this point.
  8. Pour the batter into the prepared loaf pan. Spread evenly and smooth the top. Give the pan a gentle tap on the counter to release air bubbles.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  10. Cool in the pan for 10 minutes on a cooling rack. Then use the parchment paper overhang to lift the bread out and transfer to the rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (spotty and soft). Do not overmix the batter; a few lumps are fine. Let the bread cool completely before slicing to avoid a gummy texture. The bread tastes even better the next day as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/cozy-one-bowl-pumpkin-banana-bread-easy-fall-recipe/