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Healthy One-Bowl Pumpkin Banana Bread

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This easy one-bowl pumpkin banana bread is moist, tender, and perfectly spiced for fall. Made with simple, wholesome ingredients, it comes together in under 10 minutes of active work and requires no stand mixer.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 1/2 cups)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips (optional)
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides. If you don’t have parchment, grease the pan well with coconut oil.
  2. In your large mixing bowl, mash three ripe bananas with a fork until smooth. A few small lumps are fine.
  3. To the same bowl, add the pumpkin puree, eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Whisk everything together until smooth.
  4. Sprinkle the whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Spread it out a bit so it’s easier to mix.
  5. Use a spatula or wooden spoon to fold the dry ingredients into the wet. Stir gently, scraping the bottom of the bowl to make sure everything is incorporated. Stop as soon as you don’t see any more flour streaks.
  6. If you’re using chocolate chips or walnuts, fold them in now. Save a few to sprinkle on top for a prettier finish.
  7. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 50-60 minutes. Start checking at the 50-minute mark. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.
  9. Cool in the pan for 10 minutes. Then use the parchment overhang to lift the bread out and transfer it to a cooling rack. Let it cool completely before slicing.

Notes

Don’t overmix the batter. Use really ripe bananas (almost black) for best sweetness. Measure flour correctly by spooning it into the measuring cup and leveling off. Check oven temperature with an oven thermometer. Let bread cool completely before slicing to avoid crumbling. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl, healthy, fall recipe, easy, dairy-free, whole wheat

Find it online: https://flurpchef.com/healthy-one-bowl-pumpkin-banana-bread-easy-and-perfect-fall-recipe/