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Best Easy One-Bowl Pumpkin Banana Bread with Walnuts

pumpkin banana bread with walnuts - featured image
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This one-bowl pumpkin banana bread is tender, deeply aromatic, and has a moist, velvety crumb. It’s the perfect cozy treat for fall, combining the natural sweetness of banana with the warmth of pumpkin and a crunchy walnut topping.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 large ripe banana, mashed (about 1/2 cup or 120g)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (75g) brown sugar, packed
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (85g) chopped walnuts

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 long sides. Lightly grease the exposed sides with a bit of oil or butter.
  2. Mash the banana in your large mixing bowl using a fork until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the same bowl. Whisk together until smooth and well combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Fold gently with a spatula until just combined—do not overmix.
  5. Fold in the chopped walnuts, reserving a handful to sprinkle on top if desired.
  6. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top and press in gently.
  7. Bake for 50-60 minutes. At the 45-minute mark, check the top—if browning too quickly, tent loosely with foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use a very ripe banana with brown spots. Toast walnuts at 350°F for 5-7 minutes for extra crunch. Do not overmix the batter to avoid a dense loaf. Check baking soda freshness by testing with vinegar. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, one bowl, easy, fall recipe, walnut bread, moist bread, comfort food

Find it online: https://fizzlefork.com/best-easy-one-bowl-pumpkin-banana-bread-with-walnuts/