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

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This one-bowl pumpkin banana bread is tender, perfectly spiced, and requires no mixer. Made with ripe bananas, pumpkin puree, and warm spices, it’s a simple, crowd-pleasing fall treat that comes together in one bowl.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (preferably freshly grated)
  • ½ teaspoon ground ginger
  • Optional: ½ cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed sides.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  4. Sprinkle flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger over the wet mixture. Gently whisk together until just combined—do not overmix.
  5. Switch to a spatula and fold the batter gently until no streaks of flour remain. Fold in any optional add-ins (nuts or chocolate chips) if using.
  6. Pour batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15-20 minutes.
  8. Cool in the pan for 15 minutes, then use parchment handles to lift the bread onto a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Do not overmix the batter—overmixing develops gluten and makes the bread tough. Use room temperature ingredients for best results. The bread tastes even better the next day as flavors meld. For a bakery-style domed top, sprinkle a little extra sugar over the batter before baking. To freeze, wrap cooled loaf or slices tightly in plastic wrap and foil for up to 3 months.

Nutrition

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

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