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Easy One-Bowl Moist Pumpkin Banana Bread

Easy One-Bowl Moist Pumpkin Banana Bread - featured image
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A foolproof, moist pumpkin banana bread made in a single bowl. This recipe balances the earthiness of pumpkin with the natural sweetness of ripe bananas for a tender, flavorful loaf that stays fresh for days.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil (or canola/light olive oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 tablespoon granulated sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
  2. In a large mixing bowl, mash the ripe bananas with a fork until almost smooth.
  3. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the bananas. Whisk until the mixture is smooth and uniform.
  4. Add the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice to the wet ingredients. Do not stir yet.
  5. Using a whisk, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few lumps are okay.
  6. If using nuts, gently fold them into the batter.
  7. Let the batter rest in the bowl for 10 minutes to allow the flour to hydrate.
  8. Pour the batter into the prepared loaf pan. If using the sugar topping, sprinkle it evenly over the batter and press gently.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if the top browns too quickly.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

[‘Use very ripe bananas with brown spots for maximum sweetness and moisture.’, ‘Do not scoop flour directly from the bag; spoon it into the measuring cup and level it off to avoid dry bread.’, ‘Letting the batter rest for 10 minutes helps the flour hydrate, resulting in a more tender crumb.’, ‘Do not overmix the batter, as this develops gluten and makes the bread tough.’, ‘Internal temperature should reach 200-205°F for best doneness.’, ‘Store at room temperature for up to 3 days, refrigerate for 5 days, or freeze for 3 months.’]

Nutrition

Keywords: pumpkin bread, banana bread, fall baking, one bowl recipe, moist bread, gluten-free option, dairy-free, easy baking

Find it online: https://tomyumy.com/easy-one-bowl-moist-pumpkin-banana-bread-best-fall-recipe/