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

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This incredibly moist and flavorful pumpkin banana bread comes together in one bowl with no mixer required. It’s the perfect fall treat that’s simple enough for a lazy Sunday but impressive enough for any gathering.

Ingredients

Scale
  • 1 ¾ cups (210 grams) all-purpose flour
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • 1 cup (240 grams) pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas (about 1 cup mashed, 240 grams)
  • 2 large eggs, at room temperature
  • ½ cup (120 ml) vegetable oil (avocado or canola work well)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • Optional: ½ cup chopped walnuts or pecans, or ½ cup chocolate chips

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 overhang on the long sides. Spray the parchment lightly with non-stick cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps (about 1 cup).
  3. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk or stir until well combined and smooth.
  4. Sprinkle the flour, baking soda, salt, cinnamon, nutmeg, and ginger evenly over the wet mixture. Fold gently with a spatula or wooden spoon until just combined—do not overmix. A few small lumps are fine.
  5. If using, gently fold in nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  8. Cool in the pan on a wire rack for 10 minutes. Then use the parchment sling to lift the bread out and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

For a bakery-style domed top, let the batter rest in the pan for 10-15 minutes before baking. The bread tastes even better on day two as the flavors meld. If the top browns too quickly, tent with foil during the last 10-15 minutes of baking.

Nutrition

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

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