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One-Bowl Pumpkin Banana Bread with Cinnamon Streusel

one-bowl pumpkin banana bread with cinnamon streusel - featured image
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This easy one-bowl pumpkin banana bread is incredibly moist and flavorful, topped with a buttery cinnamon streusel. It’s the perfect fall treat that comes together with simple pantry ingredients and minimal cleanup.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cut into small cubes (for streusel)
  • Optional: 1/4 cup chopped pecans or walnuts (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the long sides for easy lifting.
  2. In a large mixing bowl, mash the two ripe bananas with a fork until smooth. A few small lumps are fine.
  3. Add the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger over the wet mixture. Fold gently with a spatula until just combined and no streaks of flour remain. Do not overmix.
  5. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter cubes and use a pastry cutter, two forks, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. If using nuts, stir them in.
  6. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the streusel evenly over the top, pressing down gently so it sticks.
  7. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly after 40 minutes, tent the pan loosely with foil.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use very ripe bananas (spotty brown). Do not overmix the batter. Let the bread cool completely before slicing for the best texture. The bread tastes even better the next day as the flavors meld. For a dairy-free version, use melted coconut oil instead of butter in the streusel. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin banana bread, one bowl banana bread, cinnamon streusel bread, fall quick bread, easy pumpkin bread

Find it online: https://eliplate.com/one-bowl-pumpkin-banana-bread-with-cinnamon-streusel/