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Moist One-Bowl Pumpkin Banana Bread with Cinnamon Streusel

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A dense, moist pumpkin banana bread made in a single bowl, topped with a crunchy cinnamon streusel. This recipe balances the sweetness of ripe bananas with the earthiness of pumpkin puree for a perfect fall treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (or vegetable oil)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 large ripe banana, mashed
  • 1/4 cup plain yogurt or sour cream
  • 1/4 cup all-purpose flour (for streusel)
  • 2 tablespoons brown sugar, packed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons unsalted butter, cold and cubed (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
  2. In a medium bowl, whisk together 1 cup flour, baking soda, baking powder, 1 tsp cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in the egg, pumpkin puree, mashed banana, and yogurt until just combined.
  5. Gradually add dry ingredients to wet ingredients, folding with a spatula until no streaks of flour remain. Do not overmix.
  6. In a small bowl, combine 1/4 cup flour, 2 tbsp brown sugar, and 1/2 tsp cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
  7. Pour batter into prepared loaf pan and smooth top. Sprinkle streusel topping evenly over batter.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if top browns too quickly.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use ripe bananas with brown spots for maximum sweetness and moisture. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For a gluten-free version, use a 1:1 gluten-free flour blend. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, cinnamon streusel, fall baking, one bowl recipe, moist banana bread, pumpkin bread, easy dessert

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