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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 the kind of recipe that makes you wonder why you ever bothered with complicated baking methods. It’s quick, simple, and unbelievably delicious—perfect for fall baking or any time you crave something warm and spiced.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ⅛ teaspoon ground cloves
  • ½ cup (90g) semi-sweet or dark chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ¼ cup (40g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. For easy removal, line with parchment paper, leaving an overhang on two sides.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are fine).
  3. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until well combined and smooth.
  4. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves over the wet mixture. Stir gently with a folding motion just until the flour disappears. Do not overmix.
  5. If using, fold in chocolate chips, nuts, or dried cranberries. Reserve a handful to sprinkle on top.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Sprinkle reserved add-ins on top if desired.
  7. Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  8. Cool in the pan on a wire rack for 10-15 minutes. Then lift the bread out using the parchment paper and transfer to the rack to cool completely (about 1-2 hours) before slicing.
  9. Slice with a serrated knife and serve plain, or with butter, cream cheese, or honey. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

Use spotty ripe bananas for best sweetness. Do not overmix the batter to keep the bread tender. Measure flour by spooning and leveling. Check for doneness at 50 minutes. Let cool completely before slicing to avoid crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace eggs with flax eggs and use melted coconut oil.

Nutrition

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

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