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Easy One-Bowl Pumpkin Banana Bread (No Mixer)

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This incredibly moist and tender pumpkin banana bread comes together in one bowl with no mixer needed. The perfect fall treat that’s simple, forgiving, and packed with cozy pumpkin spice flavor.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (100g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) pumpkin puree
  • 1 cup mashed ripe bananas (about 2 large or 3 medium)
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper, leaving some overhang on the long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  3. To the same bowl, add the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  4. Add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt on top of the wet mixture. Gently stir the dry ingredients together on top before fully incorporating them.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula or whisk. Stir just until no streaks of flour remain. Do not overmix. If using add-ins, fold them in now.
  6. Pour the batter into the prepared loaf pan. Spread evenly and smooth the top. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 10-15 minutes. Then lift it out using the parchment paper handles and transfer to the wire rack to cool completely before slicing.

Notes

Don’t overmix the batter once flour is added to keep the bread tender. Use super ripe, spotty bananas for best sweetness and moisture. Room temperature eggs blend more evenly. Check baking soda freshness by testing with vinegar. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Bread tastes even better on the second day. Store at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

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

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