Print

Moist One-Bowl Pumpkin Banana Bread: Easy Fall Recipe

pumpkin banana bread - featured image
Print Recipe

This incredibly moist pumpkin banana bread combines two beloved flavors into one easy, one-bowl recipe. Perfectly spiced and tender, it’s a crowd-pleasing fall treat that even banana bread skeptics will love.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
  • ⅔ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil or melted butter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips (optional)
  • ½ cup chopped walnuts or pecans (optional)
  • 2 tablespoons turbinado sugar (optional, for topping)

Instructions

  1. Preheat your 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 exposed ends with oil or butter.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining.
  3. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the bowl with the mashed bananas. Whisk until smooth and well combined.
  4. Sprinkle the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt directly over the wet mixture. Fold gently with a spatula or wooden spoon just until no streaks of flour remain. Do not overmix.
  5. If using, gently fold in chocolate chips and/or nuts with about 10 strokes.
  6. Pour the batter into the prepared loaf pan and spread evenly. If using turbinado sugar, sprinkle it over the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper handles and transfer to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl banana bread, fall quick bread, moist banana bread, pumpkin bread recipe

Find it online: https://bitesienna.com/moist-one-bowl-pumpkin-banana-bread-easy-fall-recipe/