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Best Moist Pumpkin Banana Bread Recipe

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This Moist One-Bowl Pumpkin Banana Bread is the result of an accidental kitchen collaboration. The pumpkin keeps it incredibly tender while the banana brings natural sweetness and that unmistakable flavor we all love, all coming together in one bowl.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240g) pumpkin puree
  • 1 cup mashed ripe bananas (about 2–3 medium bananas)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your loaf pan with butter or non-stick spray, or line it with parchment paper leaving some overhang on the sides for easy lifting.
  2. In your large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 cup of mashed banana.
  3. To the same bowl with the mashed bananas, add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk everything together until smooth and well combined.
  4. Pour in the granulated sugar and packed brown sugar. Whisk again until the sugars are fully incorporated and the mixture looks slightly thicker.
  5. In a separate small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  6. Add the dry ingredients to the wet ingredients in your large bowl. Use a rubber spatula or wooden spoon to fold everything together gently. Stir just until you no longer see streaks of flour. Do not overmix!
  7. If you’re using nuts or chocolate chips, gently fold them in now with a few quick strokes.
  8. Scrape the batter into your greased loaf pan and spread it evenly with the spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully lift it out using the parchment paper overhang and let it cool completely before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. This bread tastes even better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, replace eggs with flax eggs.

Nutrition

Keywords: pumpkin banana bread, moist banana bread, pumpkin bread, one bowl banana bread, fall baking, quick bread

Find it online: https://recipebelle.com/best-moist-pumpkin-banana-bread-recipe/