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

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A moist, tender pumpkin banana bread made entirely in one bowl with no mixer needed. This happy accident turned into the most-requested recipe, combining pumpkin and banana for a cozy, custard-like crumb that’s perfect for breakfast, snack, or dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. 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, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining.
  3. Add the pumpkin puree, eggs, vegetable oil, and vanilla extract to the mashed bananas. Stir with a wooden spoon until well combined.
  4. Add the granulated sugar and packed brown sugar. Stir until fully incorporated and no dry streaks remain.
  5. Push the wet mixture to one side of the bowl. On the empty side, add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gently stir the dry ingredients together on their side before folding them into the wet mixture.
  6. Fold the dry ingredients into the wet using a gentle folding motion, stirring just until no streaks of flour remain (about 10 to 12 strokes). A few small lumps are fine. Do not overmix.
  7. If using mix-ins, gently fold them in with 6 to 8 strokes.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter a few times to release air bubbles.
  9. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a cooling rack. Cool completely (at least 1 hour) before slicing.

Notes

For best flavor, wrap cooled bread tightly in plastic wrap and let sit at room temperature overnight before slicing. The bread freezes well for up to 3 months. To test doneness, internal temperature should reach 200°F to 205°F (93°C to 96°C).

Nutrition

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

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