One Bowl Pumpkin Banana Bread
This moist, warmly spiced one-bowl pumpkin banana bread is an excellent fall breakfast or snack and the perfect accompaniment to your morning coffee! The entire family will fall in love love with this delicious, easy-to-make quick bread.
Servings: 10 slices
Calories: 307kcal
Ingredients
- ⅔ cup vegetable oil or canola oil
- ½ cup light brown sugar or dark brown
- ½ cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin 100% pumpkin, not pumpkin pie filling
- 2 overripe bananas mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F. Spray a 9 x 5-inch loaf pan with baking spray and line it with parchment paper, leaving an overhang on the long sides to use as handles. Set the pan aside.
- Whisk the oil, sugars, and eggs in a medium mixing bowl until well-combined.
- Add the pumpkin, mashed banana, and vanilla and whisk to combine.
- Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and cardamom and mix with a silicone spatula until no more dry flour is visible.
- Pour the batter into the prepared pan, smooth it out into an even layer, and bake for 55 to 65 minutes until golden brown and a toothpick inserted into the center comes out with no wet batter.
- Allow the loaf to cool completely in the pan then use the parchment handles to remove it from the pan for slicing.
Notes
- Measure flour by spooning it into your measuring cup and leveling it off with a knife or by using a kitchen scale. Never dip your measuring cup into the container of flour. Doing so packs the cup and adds too much flour to the batter, giving you a dry, dense loaf.
- For a tender and moist loaf, mix the ingredients just until they are all combined. Overmixing causes more gluten formation and results in a tough and dense bread.
- Leftover pumpkin banana bread can be stored at room temperature in an airtight container for up to 5 days. You may also freeze leftovers by wrapping them in plastic wrap then storing in a freezer bag for up to 3 months.
Nutrition
Serving: 1Slice | Calories: 307kcal | Carbohydrates: 46g | Protein: 4.2g | Fat: 12.3g | Saturated Fat: 2.6g | Cholesterol: 37mg | Sodium: 287mg | Potassium: 167mg | Fiber: 1.8g | Sugar: 23.8g | Calcium: 32mg | Iron: 2mg