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Best One-Bowl Pumpkin Banana Bread Recipe (Kid-Approved)

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This one-bowl pumpkin banana bread is incredibly moist and tender, with warm spices and crunchy walnuts. It’s quick, easy, and perfect for busy weeknights or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on long sides.
  2. In a large mixing bowl, mash the bananas thoroughly with a fork or wooden spoon until mostly smooth with a few small lumps (about 1 cup).
  3. Add pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Stir until well combined and sugars are mostly dissolved.
  4. Add flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt directly on top of the wet mixture. Stir gently until just combined; a few streaks of flour are okay.
  5. Fold in the chopped walnuts with a few strokes.
  6. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 55-65 minutes, checking at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 10-15 minutes.
  8. Cool in pan on a wire rack for 15 minutes, then lift out using parchment paper and cool completely on rack.

Notes

For nut-free version, swap walnuts with chocolate chips or pepitas. For gluten-free, use a 1:1 gluten-free flour blend. If bananas aren’t ripe, bake them at 300°F for 10-15 minutes until skins blacken. Do not overmix batter. Bread can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one-bowl recipe, quick bread, fall baking, kid-friendly, easy banana bread, pumpkin bread

Find it online: https://clunkcook.com/best-one-bowl-pumpkin-banana-bread-recipe-kid-approved/