Print

Easy One-Bowl Banana Pumpkin Bread (No Mixer)

banana pumpkin bread - featured image
Print Recipe

This quick and easy banana pumpkin bread comes together in one bowl with no mixer needed. Perfect for busy weeknights or last-minute potlucks, it’s moist, perfectly spiced, and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup or 240g)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 1 teaspoon vanilla extract
  • Optional mix-ins: ½ cup (85g) chocolate chips, ½ cup (60g) chopped walnuts or pecans, or ¼ cup (40g) dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the mashed bananas. Stir until well combined and uniform in color.
  4. Add the granulated sugar and packed brown sugar. Stir until fully dissolved into the wet mixture.
  5. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly over the wet mixture.
  6. Fold the dry ingredients into the wet mixture using a gentle folding motion until just combined (a few streaks of flour are okay). Do not overmix.
  7. If using, gently fold in any mix-ins (chocolate chips, nuts, or dried fruit).
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown.
  10. Cool in the pan for 10 minutes, then transfer to a cooling rack using the parchment paper handles. Cool completely before slicing (at least 1 hour).

Notes

Do not overmix the batter to avoid a dense bread. Use a kitchen scale for the flour for best results. Room temperature eggs incorporate more evenly. Check baking soda freshness for proper rise. Let the bread cool completely before slicing to prevent a gummy texture. The flavors improve after a day.

Nutrition

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

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