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Easy One-Bowl Pumpkin Banana Bread (Best Quick Recipe)

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This easy one-bowl pumpkin banana bread is incredibly moist, flavorful, and comes together in about 10 minutes of active work. No mixer needed, just a bowl and a spoon for a delicious loaf that’s perfect for fall mornings or any time of year.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1/3 cup (80ml) vegetable oil (or canola or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/2 cup chocolate chips, chopped walnuts, or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well with butter or oil.
  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, granulated sugar, brown sugar, egg, oil, and vanilla extract. Stir with a wooden spoon until well combined.
  4. Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using) directly on top of the wet mixture. Stir gently until just combined; a few streaks of flour are okay. Do not overmix.
  5. Fold in any optional add-ins (chocolate chips, walnuts, or dried cranberries) using a gentle folding motion.
  6. 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.
  7. Bake for 50-60 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 for the last 10-15 minutes.
  8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Use overripe bananas (mostly brown or black) for best sweetness and texture. Do not overmix the batter to avoid dense bread. Let the bread cool completely before slicing for cleaner pieces. Room temperature ingredients (egg, pumpkin puree) help the batter mix evenly. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use coconut oil.

Nutrition

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

Find it online: https://lindabake.com/easy-one-bowl-pumpkin-banana-bread-best-quick-recipe/