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Easy One-Bowl Pumpkin Banana Bread (No Mixer)

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This easy one-bowl pumpkin banana bread combines the best of both worlds—pumpkin keeps it moist, banana adds natural sweetness—and comes together with a spatula and zero fuss. No mixer, no sifting, no drama, just a perfectly tender loaf that’s perfect for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 3 medium ripe bananas, mashed (about 1 cup or 240g)
  • 1 teaspoon vanilla extract
  • Optional: ½ cup (60g) chopped walnuts or pecans, or ½ cup (90g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are fine).
  3. Add the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar to the bowl with the mashed banana. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. If using, fold in nuts or chocolate chips with a few gentle strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake on the middle rack for 50-60 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 loosely with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer to a wire rack to cool completely before slicing.

Notes

For a bakery-style domed top, let the batter rest in the pan for 15 minutes before baking. Do not overmix the batter—overmixing develops gluten and makes the bread tough. Use room temperature eggs for best results. Check that your baking soda is fresh for proper rise. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

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

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