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Best Easy One-Bowl Banana Pumpkin Bread Recipe

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This one-bowl banana pumpkin bread is incredibly moist, tender, and forgiving. It uses up overripe bananas and canned pumpkin puree for a budget-friendly, kid-approved treat that freezes beautifully.

Ingredients

Scale
  • 3 medium overripe bananas, mashed
  • 1 cup pumpkin puree (canned or homemade)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • ⅓ cup vegetable oil (or canola, avocado, melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground ginger (optional)
  • ½ cup optional mix-ins: chocolate chips, chopped walnuts, or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides.
  2. Peel bananas and mash them in a large mixing bowl with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Stir with a wooden spoon until combined.
  4. Sprinkle flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger over the wet mixture. Stir gently until just combined (a few streaks of flour are okay). Do not overmix.
  5. If using mix-ins, fold them in with a few gentle strokes, reserving a handful to sprinkle on top.
  6. Pour batter into the prepared loaf pan, spread evenly, and tap the pan on the counter once or twice to release air bubbles.
  7. Bake on the center rack for 55-65 minutes. At 50 minutes, start checking for doneness: a toothpick inserted into the center should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil at 40 minutes.
  8. Cool in the pan for 10 minutes, then lift out using the parchment sling and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use very ripe (spotty) bananas. Do not overmix the batter. The bread freezes well for up to 3 months. If the bread sinks in the middle, it likely needed a few more minutes in the oven.

Nutrition

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

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