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

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This easy one-bowl pumpkin banana bread is moist, tender, and packed with warm autumn spices. Made without a mixer, it’s a simple, forgiving recipe that combines pumpkin and banana for a uniquely delicious loaf.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet chocolate chips (optional)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ¼ cup (40g) dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until no lumps remain.
  3. Add the granulated sugar and brown sugar, and whisk again to distribute evenly.
  4. Make a well in the center of the dry ingredients. Add the pumpkin puree, mashed bananas, vegetable oil, eggs, and vanilla extract. Do not mix yet.
  5. Using a spatula, gently fold the wet ingredients into the dry ingredients with a folding motion, scraping the bottom and sides of the bowl. Mix just until no streaks of flour remain (about 30-40 strokes). A few small lumps are fine—do not overmix.
  6. If using, fold in chocolate chips, nuts, or dried cranberries gently.
  7. Pour the batter into the prepared loaf pan and spread it into an even layer. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly (after about 40 minutes), tent loosely with aluminum foil.
  9. Let the bread cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift it out and transfer to a wire rack. Cool completely before slicing.

Notes

Do not overmix the batter—overmixing develops gluten and makes the bread tough. Use room temperature eggs for best results. Check baking soda freshness by adding a splash of vinegar; it should fizz vigorously. Let the bread cool completely before slicing to avoid a gummy texture. For a streusel topping, mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and ½ teaspoon cinnamon, and sprinkle over batter before baking.

Nutrition

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

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