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Healthy One-Bowl Banana Pumpkin Bread (No Mixer Needed)

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This Healthy One-Bowl Banana Pumpkin Bread is a simple, wholesome quick bread that combines sweet banana and earthy pumpkin with a tender, moist crumb. Made in one bowl with no mixer, it’s perfect for fall mornings and uses basic pantry staples.

Ingredients

Scale
  • 2 ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted (or avocado oil)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
  • 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
  • 1/8 teaspoon ground cloves
  • 1/2 cup dark chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting the edges hang over the sides for easy lifting. Set aside.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. You want about 1 cup of mashed banana.
  3. Add the pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla extract to the bowl. Whisk or stir until everything is 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 spatula or wooden spoon until just combined. Do not overmix—a few streaks of flour are okay.
  5. If using chocolate chips, nuts, or cranberries, gently fold them in now.
  6. Pour the batter into the prepared loaf pan and spread it evenly with the spatula. Tap the pan gently on the counter a couple of times to release any air bubbles.
  7. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  8. Cool in the pan for 10 minutes, then lift the bread out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing—about 1 hour.

Notes

For best results, use ripe spotty bananas and measure pumpkin purée accurately. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. For high altitude (above 3,000 feet), reduce baking soda to 3/4 teaspoon and increase flour by 2 tablespoons.

Nutrition

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

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