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Moist Pumpkin Banana Walnut Bread: Easy 1-Bowl Recipe

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This moist pumpkin banana walnut bread combines overripe bananas and canned pumpkin for a tender, flavorful loaf. Made in one bowl with simple pantry ingredients, it’s perfect for fall mornings or as a crowd-pleasing dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • ½ cup sour cream or Greek yogurt
  • ¾ cup chopped walnuts, plus extra for topping
  • For the optional glaze: ½ cup powdered sugar, 1-2 tablespoons milk or cream, ¼ teaspoon vanilla extract

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 small bowl, mash bananas with a fork until mostly smooth with a few lumps. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Add softened butter, granulated sugar, and brown sugar to the dry ingredients. Beat with a wooden spoon or electric mixer until light and fluffy, about 2-3 minutes.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  6. Fold in pumpkin puree and mashed bananas until just combined.
  7. Stir in sour cream or Greek yogurt.
  8. Add flour mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  9. Fold in chopped walnuts, reserving about 2 tablespoons for topping.
  10. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top, pressing in slightly.
  11. Bake for 50-60 minutes. If top browns too quickly, tent with foil at 45 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  12. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid a dense loaf. Toast walnuts at 350°F for 5-7 minutes for deeper flavor. Use room temperature ingredients for best results. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://sizzlesprout.com/moist-pumpkin-banana-walnut-bread-easy-1-bowl-recipe/