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Cozy Small-Batch Pumpkin Banana Bread: Easy One-Loaf Recipe

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This cozy small-batch pumpkin banana bread is the perfect size for a quiet weekend or a rainy afternoon. It uses a single ripe banana and just enough pumpkin to taste like fall, with a moist, tender crumb that melts in your mouth.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • ¼ cup (60ml) vegetable oil
  • ½ cup (120g) pumpkin puree
  • ½ cup (about 120g) mashed ripe banana
  • ½ teaspoon vanilla extract
  • Optional: ¼ cup mix-ins (chocolate chips, chopped pecans, or walnuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with a strip of parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends of the pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice for about 20 seconds. Set aside.
  3. In a large bowl, whisk together the granulated sugar and packed light brown sugar, breaking up any clumps. Add the egg and whisk vigorously for about 30 seconds until pale and slightly thickened.
  4. Add the vegetable oil, pumpkin puree, mashed ripe banana, and vanilla extract. Whisk until completely smooth and combined.
  5. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently with a cut-and-scrape motion until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  6. If using mix-ins, sprinkle them over the batter and fold in with just two or three strokes.
  7. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a couple of times to release air bubbles.
  8. Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be deep golden brown and spring back when gently pressed.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the bread out and transfer to the wire rack to cool completely (at least 1 hour) before slicing.

Notes

Use a very ripe banana (heavily speckled with brown spots) for best sweetness and moisture. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to prevent a gummy texture. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend and add an extra tablespoon of oil. For a streusel topping, mix 2 tablespoons cold butter, 3 tablespoons flour, 2 tablespoons brown sugar, and a pinch of cinnamon, and sprinkle over batter before baking.

Nutrition

Keywords: pumpkin banana bread, small batch pumpkin bread, easy pumpkin bread, one loaf pumpkin bread, fall baking, cozy bread

Find it online: https://lyrafeast.com/cozy-small-batch-pumpkin-banana-bread-easy-one-loaf-recipe/