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Cozy Small-Batch Pumpkin Banana Bread: Easy Fall Recipe

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This small-batch pumpkin banana bread is perfectly portioned for one, combining ripe banana and pumpkin puree for an incredibly moist, spiced loaf. It’s a quick and easy fall treat that fills your kitchen with cozy autumn aromas.

Ingredients

Scale
  • 1 very ripe medium banana, mashed (about ½ cup)
  • ½ cup pumpkin puree
  • ¼ cup melted unsalted butter (or coconut oil for dairy-free)
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ cup chopped walnuts or pecans (optional)
  • ¼ cup chocolate chips (optional)
  • 2 tablespoons raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a small loaf pan (about 6×3 inches or 8×4 inches) with parchment paper, leaving overhang on the long sides, or grease the pan thoroughly.
  2. In a medium mixing bowl, mash the very ripe banana with a fork until mostly smooth with a few small lumps.
  3. Add the pumpkin puree, melted butter (warm, not hot), brown sugar, egg, and vanilla extract to the mashed banana. Whisk until smooth and well combined.
  4. In a separate small bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  5. Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold together just until no streaks of flour remain. Do not overmix.
  6. If using, fold in nuts, chocolate chips, or dried fruit with a few strokes.
  7. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 35-45 minutes, or 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 for the last 10 minutes.
  9. Let the bread cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment handles and transfer to the rack to cool completely before slicing.

Notes

Use very ripe bananas for best sweetness and moisture. If your pumpkin puree is watery, blot it with a paper towel. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, replace the egg with a flax egg and use coconut oil instead of butter. The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, small batch, fall recipe, quick bread, moist, easy, cozy

Find it online: https://dahliadishes.com/cozy-small-batch-pumpkin-banana-bread-easy-fall-recipe/