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Moist Small-Batch Pumpkin Banana Bread: Easy 5-Ingredient Recipe

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A quick and easy small-batch pumpkin banana bread that uses just a few pantry staples to create a moist, spiced loaf perfect for autumn cravings without the waste of a full-sized recipe.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1/2 cup (120g) pure pumpkin puree
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (100g) sugar (white or brown)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) neutral oil (canola or vegetable)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 5×3 inch small loaf pan.
  2. In a medium mixing bowl, mash the ripe bananas thoroughly until smooth.
  3. Add the pumpkin puree, sugar, oil, and vanilla extract to the bananas and whisk until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined; do not overmix.
  6. Pour the thick batter into the prepared loaf pan and smooth the top.
  7. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure bananas are very ripe for maximum sweetness and moisture. Do not overmix the batter to avoid a tough texture. If the top browns too quickly, tent with aluminum foil for the last 10 minutes. Can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Nutrition

Keywords: pumpkin banana bread, small batch recipe, quick bread, fall baking, easy dessert, gluten-free option, vegan option

Find it online: https://tomyumy.com/moist-small-batch-pumpkin-banana-bread-easy-5-ingredient-recipe/