One-Bowl Pumpkin Banana Bread

PREP TIME: 15 minutes | COOK TIME: 50 minutes

One-Bowl Pumpkin Banana Bread

This One-Bowl Pumpkin Banana Bread was a happy accident that turned into one of my favorite fall baking recipes! I was craving the After-School Banana Bread from Magnolia Table (one of my all time favorite banana bread recipes that was recommended by a friend), but I only had two ripe bananas instead of four. I decided to swap in some pumpkin purée, and the result was too good not to share. It is perfectly moist, fluffy, full of cozy fall flavor, and honestly might be my new favorite way to make banana bread!

The best part? This easy pumpkin banana bread comes together in just one bowl with simple pantry staples, so there’s minimal prep and cleanup. It’s the perfect combination of classic banana bread and pumpkin bread, with natural sweetness from the ripe bananas and just the right amount of pumpkin. Enjoy a slice warm with butter alongside your morning coffee, or as an afternoon snack. It’s also a great way to use up those overripe bananas sitting on your counter!

A couple of my baking essentials that make this recipe even easier: my favorite baking pan which I use constantly, and this easy dispense parchment paper that gives you one clean sheet at a time. Such a small thing, but it makes baking (and cleanup!) so much easier.

AUTHOR: broccyourbody

One-Bowl Pumpkin Banana Bread

PREP TIME: 15 minutes

COOK TIME: 50 minutes

SERVES: 8-10

TIME: 1 hour and 5 minutes

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Ingredients

2 large overripe bananas
1 cup pumpkin puree (245 grams)
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 cup packed brown sugar (220 grams)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon cinnamon or pumpkin pie spice
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 3/4 cup all purpose flour (210 grams)
1 cup chocolate chips, optional
3 tablespoons turbinado sugar to top, optional

Instructions

Preheat the oven to 350 degrees. Lime an 8x8 aluminum baking pan with parchment paper. You can also use a 9x5 inch loaf pan for a classic loaf.
In a large bowl, mash the bananas with a whisk, fork or potato masher. Some chunks are ok!
Add the pumpkin puree, melted butter, brown sugar, eggs, vanilla, cinnamon and salt. Whisk until fully combined.
Add the baking soda and continue to whisk until combined. Add the flour and fold it into the wet mixture using a silicone spatula. Once it is just combined (a few streaks of flour is ok- better not to overmix!) add the chocolate chips and stir until just incorporated. Again, don't overmix!
Pour the batter into the prepared baking pan and sprinkle with sugar if using. This is optional but it creates a nice crunchy layer on top.
Bake for 45-50 minutes until a toothpick comes out clean from the center. If using a loaf pan, bake for 55-65 minutes. Cool for at least 10 minutes before slicing into squares or slices and serving. Goes great with a pat of butter!
Lasts up to 3 days on the countertop, if you can keep it around that long!

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One-Bowl Pumpkin Banana Bread

PREP TIME: 15 minutes | COOK TIME: 50 minutes

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