Easy One Bowl Pumpkin Banana Bread

5 from 11 votes

Moist pumpkin banana bread made in one bowl with one very ripe banana, a full cup of pumpkin, melted butter, and four warm spices. No mixer needed.

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: amerian

Servings: slices

Preheat the oven to 350°F and line a 9x5 or 8.5x4.5-inch loaf pan with parchment paper.
In a large bowl, whisk the melted butter, mashed banana, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla until smooth.
1/2 cup butter, 1/2 cup mashed bananas, 1 cup pumpkin puree, 1 cup granulated sugar, 1/3 cup brown sugar, 2 eggs, 1 tsp vanilla extract
Add the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger to the same bowl. Mix just until the flour disappears.
1 & 3/4 cup all purpose flour, 1 tsp baking soda, 1/4 tsp salt, 2 & 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground all spice, 1/2 tsp ground ginger
Pour the batter into the prepared pan. Bake 55 to 60 minutes in a 9x5 pan or 60 to 70 minutes in an 8.5x4.5 pan, until a skewer in the center comes out clean.
For a glossy top, brush the hot loaf with honey.
2 tbsp honey
Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before slicing.

Pan sizes: A 9x5 pan bakes in 55 to 60 minutes. An 8.5x4.5 pan makes a taller loaf and needs 60 to 70 minutes. If the top darkens early, tent with foil for the last 15 minutes.
Leftover pumpkin: A 15-ounce can leaves about 3/4 cup, exactly enough for Small Batch Pumpkin Donuts.
Spice swap: Use 4 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, allspice, and ginger.
Muffins (reader-tested): Reader Angela baked this batter as muffins at 400°F for about 18 minutes.
Storage: 2 days at room temperature, 5 days in the fridge, or up to 3 months frozen, wrapped in plastic and foil.