Print

Easy One-Bowl Pumpkin Banana Bread Recipe (No Mixer)

one-bowl pumpkin banana bread - featured image
Print Recipe

This one-bowl pumpkin banana bread is incredibly moist, flavorful, and requires no mixer. Made with simple pantry ingredients, it’s the perfect easy fall treat for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides, or grease thoroughly.
  2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice for about 15 seconds.
  3. Add granulated sugar and packed brown sugar to the flour mixture and whisk until combined.
  4. Make a well in the center of the dry ingredients.
  5. Pour vegetable oil, room-temperature eggs, pumpkin puree, mashed bananas, and vanilla extract into the well.
  6. Using a rubber spatula, gently stir the wet ingredients into the dry ingredients, folding just until no streaks of flour remain. A few small lumps are okay. Do not overmix.
  7. If using, gently fold in chocolate chips or nuts with 5-6 strokes.
  8. Pour batter into the prepared loaf pan and spread evenly.
  9. Bake for 50-60 minutes. At the 45-minute mark, check the bread; if top is browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let bread cool in the pan on a wire rack for 15 minutes. Then lift out using parchment overhang and transfer to the rack to cool completely (about 1 hour) before slicing.

Notes

For best texture, use very ripe bananas with brown spots. Do not overmix the batter to avoid dense bread. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better the next day as flavors meld. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl, no mixer, easy fall recipe, moist quick bread, pumpkin bread, banana bread

Find it online: https://rowanrecipes.com/easy-one-bowl-pumpkin-banana-bread-recipe-no-mixer/