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One-Bowl Pumpkin Banana Bread: Easy No-Mixer Recipe

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This one-bowl pumpkin banana bread is incredibly moist, tender, and packed with fall flavors. Made without a mixer, it’s the perfect easy recipe for a cozy homemade treat any day of the week.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 2 large or 3 medium)
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup melted coconut oil or vegetable oil
  • ½ cup brown sugar, packed (100g)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or pecans

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 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, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. You should have about 1 cup of mashed banana.
  3. Add the pumpkin puree, melted coconut oil (cooled slightly), brown sugar, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Stir gently with a spatula or whisk until just combined. A few streaks of flour are okay. Fold in any mix-ins (chocolate chips, nuts) at this point.
  5. Pour the batter into the prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles.
  6. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  7. Cool the bread in the pan on a wire rack for 10 minutes. Then use the parchment paper handles to lift the bread out and transfer it directly to the rack to cool completely.
  8. Wait until the bread is completely cool before slicing. Use a serrated knife for clean slices.

Notes

Don’t over-mix the batter to avoid a dense texture. Use room temperature ingredients for best results. The bread tastes even better on day two as flavors meld. For a vegan version, replace eggs with flax eggs. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

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

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