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Easy One-Bowl Pumpkin Banana Bread: Best Fall Recipe

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This easy one-bowl pumpkin banana bread is moist, flavorful, and made with simple pantry ingredients. It’s the perfect fall treat that comes together in minutes with minimal cleanup.

Ingredients

Scale
  • 3 ripe bananas (about 1 cup mashed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup optional mix-ins (chocolate chips, chopped walnuts, or dried cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or spray with non-stick spray.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth.
  3. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir until well combined.
  4. Add the granulated sugar and packed brown sugar. Stir gently until fully incorporated.
  5. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves over the wet mixture. Stir lightly on top before folding in. Fold until just combined—do not overmix.
  6. If using, fold in optional mix-ins (chocolate chips, nuts, or dried fruit). Reserve a handful to sprinkle on top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved mix-ins on top.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 45 minutes.
  9. Cool in the pan for 10 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1 hour).
  10. Slice and serve plain, with butter, or with a simple glaze.

Notes

Use very ripe (almost black) bananas for maximum sweetness. Do not overmix the batter to avoid a dense texture. Let the bread cool completely before slicing for best results. The bread tastes even better the next day as flavors meld.

Nutrition

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

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