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Easy One-Bowl Pumpkin Banana Bread (Best No-Mixer Recipe)

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This ridiculously moist, tender loaf combines pumpkin and banana for a perfect fall treat. No mixer required, just one bowl, a spatula, and about ten minutes of your time.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract (pure preferred)
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts or pecans (optional, toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. Mash the bananas in your mixing bowl using a fork or potato masher until mostly smooth with a few small lumps (about 1 cup total).
  3. Add all the other wet ingredients: pumpkin puree, oil, eggs, both sugars, and vanilla. Stir together with a spatula until smooth and well combined.
  4. Sprinkle the dry ingredients (flour, baking soda, salt, pumpkin pie spice, and cinnamon) on top of the wet mixture. Do not stir yet.
  5. Fold gently until just combined, using a light hand and a figure-eight motion. Stop as soon as no streaks of flour remain. A few lumps are fine.
  6. If using, fold in chocolate chips or nuts with just a few more stirs to distribute evenly.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If still wet, bake 5 more minutes and check again.
  9. Cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack.
  10. Cool completely before slicing (at least 30 minutes) to avoid a gummy texture.

Notes

Don’t overmix the batter; mix until flour just disappears. Use room temperature ingredients for best texture. Check doneness with a thermometer (200-205°F) for reliability. Cover with foil if browning too fast. The bread tastes even better on day two as flavors meld. Freezes well for up to 3 months.

Nutrition

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

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