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One-Bowl Pumpkin Banana Bread: Easy No Mixer Recipe

one-bowl pumpkin banana bread - featured image
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This one-bowl pumpkin banana bread is a quick and easy recipe that requires no mixer and minimal cleanup. It combines ripe bananas and pumpkin puree for a moist, tender loaf with warm autumn spices, perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ cup unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper with butter or non-stick spray.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, egg, vanilla, melted butter, granulated sugar, and brown sugar to the bowl. Whisk together until well combined and smooth.
  4. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger evenly over the wet ingredients.
  5. Fold the dry ingredients into the wet ingredients gently, stirring just until no streaks of flour remain. Do not overmix.
  6. If using chocolate chips, fold them in, reserving a handful to sprinkle on top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 25 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack.
  10. Cool completely before slicing, at least 1 hour.

Notes

For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace the egg with a flax egg and use coconut oil instead of butter. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

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

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