Print

Easy One-Bowl Pumpkin Banana Bread: Best Fall Recipe

pumpkin banana bread - featured image
Print Recipe

This easy one-bowl pumpkin banana bread is the perfect fall recipe that saves you when you have nothing prepared. It’s incredibly moist, flavorful, and comes together in one bowl with simple pantry staples.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 cup (240g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ cup (30g) pumpkin seeds (optional 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 two long sides, or spray generously with non-stick cooking spray.
  2. Peel the three very ripe bananas and place them in a large mixing bowl. Mash with a fork or whisk until mostly smooth with a few small lumps remaining.
  3. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Stir gently with a spatula or whisk until just combined. Do not overmix; a few streaks of flour are okay.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. If using, sprinkle pumpkin seeds evenly over the top and press them in lightly.
  7. Bake for 50 to 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 15 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift it out and cool completely on the rack before slicing, about 1 hour.

Notes

Let the bananas get very ripe (almost black) for the best sweetness and texture. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). The bread tastes even better the next day as flavors meld. Store at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months.

Nutrition

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

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