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

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This Easy One-Bowl Pumpkin Banana Bread is the kind of recipe that makes you look like a baking hero with almost zero effort. The combination of pumpkin puree and mashed banana creates a texture that’s tender, dense, and never dry, with warm fall spices that make any day feel cozy.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for the easiest cleanup. Set it aside while you make the batter.
  2. In your large mixing bowl, add the peeled bananas and mash them with a fork until mostly smooth. A few small lumps are fine—they add texture. You want about 1 cup of mashed banana.
  3. To the same bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir with your fork or a whisk until everything is combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Don’t stir yet.
  5. Use your spatula or fork to fold the dry ingredients into the wet. Stir gently, scraping from the bottom of the bowl. Stop as soon as you don’t see any more streaks of flour. The batter will be thick and slightly shaggy.
  6. If you’re using nuts, chocolate chips, or dried cranberries, gently fold them in now with just a few turns of the spatula.
  7. Scrape the batter into your prepared loaf pan and spread it into an even layer. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 50-60 minutes. Place the pan in the center of the preheated oven. Bake 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 40 minutes, loosely tent it with aluminum foil.
  9. Set the pan on a cooling rack. Let it rest for exactly 10 minutes.
  10. Run a knife around the edges if you didn’t use parchment, then lift the bread out using the parchment handles or carefully invert it onto the rack. Let it cool completely before slicing.

Notes

Don’t skip the banana mashing step—uneven banana chunks create soggy pockets. Room temperature eggs matter; cold eggs can cause the oil to seize up. Let the bread cool completely before slicing to avoid a gummy texture. For a bakery-style domed top, let the batter rest in the pan for 10 minutes before baking. The bread stays moist for up to 4 days at room temperature and freezes beautifully for up to 3 months.

Nutrition

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

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