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Perfect One-Bowl Banana Pumpkin Bread

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This cozy one-bowl banana pumpkin bread is moist, tender, and packed with warm spices. It comes together in under 15 minutes with simple pantry ingredients, making it perfect for fall mornings or any time you need a comforting treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup coconut oil, melted
  • ¾ cup packed brown sugar (light or dark)
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 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
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper or lightly grease it with butter or cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining (about 1 cup).
  3. Add the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly to the bowl on top of the wet mixture. Gently stir the dry ingredients together on top of the batter before mixing them in.
  5. Fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon, mixing just until no streaks of flour remain. If adding nuts or chocolate chips, fold them in now.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just 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 for 10 minutes, then lift it out using the parchment paper overhang and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid a dense bread. Use room temperature ingredients for best results. Let the bread cool completely before slicing to prevent crumbling. Toast leftover slices for a crispy exterior and tender interior. The flavors deepen after a day or two.

Nutrition

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

Find it online: https://evabake.com/perfect-one-bowl-banana-pumpkin-bread/