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Easy One-Bowl Pumpkin Banana Bread with Walnuts

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This incredibly moist and tender pumpkin banana bread with crunchy walnuts comes together in one bowl with simple ingredients. Perfect for busy weeknights when you need a comforting treat that tastes like a hug but takes almost zero effort.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (avocado, canola, or grapeseed)
  • 1 cup (240g) canned pumpkin puree (100% pure pumpkin, not pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts, plus a handful for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. If you don’t have parchment, grease the pan thoroughly with butter or cooking spray.
  2. In a large mixing bowl, peel both bananas and mash them with a fork until mostly smooth with a few small lumps remaining (about 1 cup).
  3. To the same bowl, add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk or stir until combined. It should look like a thick, orange-tinted liquid.
  4. Add the granulated sugar and packed brown sugar. Stir until the sugars are mostly dissolved—about 20 seconds of mixing. The mixture will get a little glossier.
  5. Sprinkle the flour, baking soda, cinnamon, nutmeg, ginger, and salt over the wet mixture. Stir gently with a spatula or wooden spoon using a folding motion. Stop as soon as you no longer see streaks of flour. Do not overmix.
  6. Fold in the chopped walnuts with just a few strokes. Reserve a small handful to sprinkle on top later.
  7. Pour the batter into the prepared loaf pan. Spread it evenly into the corners. Tap the pan on the counter a couple times to release air bubbles. Sprinkle the reserved walnuts on top.
  8. Bake for 50-55 minutes. At the 30-minute mark, check the bread. If the top is browning too quickly, loosely tent it with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan on a wire rack for about 15 minutes. Then use the parchment paper handles to lift it out and transfer it directly to the rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Don’t overmix the batter once flour is added to avoid tough bread. Use spotty, overripe bananas for best sweetness and texture. Toast walnuts at 350°F for 5-7 minutes for extra crunch. Let bread cool completely before slicing to prevent crumbling. Bread stays fresh at room temperature for up to 4 days when wrapped tightly. Can be frozen for up to 3 months.

Nutrition

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

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