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Perfect One-Bowl Banana Pumpkin Bread: Easy No Mixer Recipe

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This Perfect One-Bowl Banana Pumpkin Bread is a simple, forgiving, and absolutely delicious recipe that requires only one bowl and no mixer. It delivers a moist, tender crumb with the perfect balance of pumpkin spice and banana sweetness, making it ideal for fall gatherings, dinner parties, or cozy Sunday afternoons.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (or canola, avocado, or melted coconut oil)
  • 1 cup pumpkin purée (100% pumpkin, not pie filling)
  • 1 cup mashed ripe banana (about 2 large bananas with brown spots)
  • 1 teaspoon vanilla extract (pure preferred)
  • 2 tablespoons raw turbinado sugar (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with a strip of parchment paper that hangs over the two long sides to create handles for easy removal.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining.
  3. Add the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the same bowl. Stir with a spatula until well combined and glossy.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon evenly over the wet mixture. Do not dump in one spot.
  5. Fold the dry ingredients into the wet using a gentle folding motion until just combined. Stop as soon as no streaks of flour remain; a few tiny lumps are fine. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle turbinado sugar on top if using. Tap the pan gently on the counter to release air bubbles.
  7. Bake on the middle rack for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. If browning too quickly, tent loosely with aluminum foil for the last 15 minutes.
  8. Cool the bread in the pan on a wire rack for 15 minutes.
  9. Use the parchment handles to lift the bread out of the pan and transfer to the cooling rack. Cool completely before slicing, about 1 hour.

Notes

Use overripe bananas with brown spots for best sweetness and moisture. Measure flour correctly by spooning and leveling to avoid a dry loaf. Let eggs come to room temperature for a tender crumb. Do not overmix once flour is added. The flavors deepen after the first day. For muffins, bake at 350°F for 18-22 minutes. To freeze, wrap cooled loaf in plastic wrap and foil for up to 3 months.

Nutrition

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

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