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Easy Small-Batch Pumpkin Banana Bread (Best One Loaf Recipe)

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This small-batch pumpkin banana bread is perfectly portioned for one loaf, combining ripe banana and pumpkin purée for a moist, tender crumb. It’s quick, easy, and made with simple pantry ingredients—ideal for a cozy fall treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • 1 medium ripe banana, mashed (about ½ cup or 120g)
  • Optional: ¼ cup chopped walnuts or pecans, or ¼ cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides. Alternatively, grease the pan generously with butter or non-stick spray.
  2. In a medium bowl, mash the ripe banana with a fork until mostly smooth (a few lumps are fine). Set aside.
  3. In a large bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon pumpkin pie spice until evenly distributed.
  4. To the bowl with the mashed banana, add 4 tablespoons melted butter, ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth. Then add ½ cup pumpkin purée and whisk again until uniform.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until no streaks of flour remain (about 10-12 folds). Do not overmix. If using nuts or chocolate chips, fold them in now.
  6. Scrape the batter into the prepared loaf pan and spread evenly. If adding extra toppings, sprinkle on top and gently press in.
  7. Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  8. Cool in the pan for 10 minutes, then lift out using the parchment handles and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Use very ripe banana (brown spots) for best sweetness and moisture. Measure flour by spooning and leveling to avoid a dry loaf. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend and add 1 tablespoon milk or water. For dairy-free, substitute melted coconut oil for butter.

Nutrition

Keywords: pumpkin banana bread, small batch, one loaf, fall baking, quick bread, easy recipe

Find it online: https://yumbelle.com/easy-small-batch-pumpkin-banana-bread-best-one-loaf-recipe/