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

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This easy one-bowl pumpkin banana bread is incredibly moist, perfectly spiced, and comes together in about ten minutes of active work. No mixer required, just one bowl and a wooden spoon for a delicious fall treat.

Ingredients

Scale
  • 2 large ripe bananas (or 3 medium)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil (or canola, avocado, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup optional add-ins: chocolate chips, chopped walnuts, or pecans

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. Lightly grease the parchment.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until well combined and smooth.
  4. Sprinkle flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger evenly over the wet mixture. Stir gently until just combined; a few lumps are fine. Do not overmix.
  5. If using add-ins, gently fold them in with about 10-12 strokes.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. 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 at 40 minutes.
  8. Cool in the pan for 10 minutes, then lift out using parchment and transfer to a wire rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use very ripe bananas. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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