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Easy One-Bowl Pumpkin Banana Bread (No Mixer)

one-bowl pumpkin banana bread - featured image
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This easy one-bowl pumpkin banana bread is moist, flavorful, and requires no mixer. Made with ripe bananas, pumpkin puree, and warm fall spices, it’s the perfect quick bread for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 cup (about 2 medium) ripe bananas, mashed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1/3 cup vegetable oil (or melted coconut oil or melted butter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For extra insurance, line it with a strip of parchment paper, leaving an overhang on two sides.
  2. In your large mixing bowl, add the ripe bananas. Use a fork or potato masher to mash them until they’re mostly smooth with a few small lumps. You want about 1 cup of mashed banana.
  3. To the mashed bananas, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir everything together with a wooden spoon or spatula until well combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves directly over the wet mixture. Gently fold everything together with a spatula, stirring just until the flour disappears—about 10 to 12 strokes. A few streaks of flour are okay. Do not overmix.
  5. If using nuts, chocolate chips, or dried fruit, gently fold them in now with a few more strokes.
  6. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly. Tap the pan gently on the counter a couple of times to release any air bubbles.
  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  8. Cool in the pan for 10 minutes. Then use the parchment paper overhang to lift the bread out of the pan and transfer it to a cooling rack.
  9. Cool completely before slicing, at least 1 hour.

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for even baking. Check baking soda freshness by testing with vinegar. Let bread cool completely before slicing to prevent crumbling. Toast nuts for extra flavor. Bread tastes even better the next day.

Nutrition

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

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