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Cozy Small-Batch Pumpkin Banana Bread: Easy Fall Treat

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This small-batch pumpkin banana bread combines the best of fall flavors in a perfectly sized loaf. It’s incredibly moist, not too sweet, and made with simple pantry ingredients for a cozy treat that’s perfect for breakfast or snacking.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree
  • 1 medium ripe banana, mashed (about ⅓ cup / 80g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 8×4 inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a small bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly distributed.
  4. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar for about 1 minute until smooth and slightly thickened.
  5. Add the egg and vanilla extract, whisk until fully combined and glossy.
  6. Add the pumpkin puree and mashed banana, whisk until just combined. Do not overmix.
  7. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. A few lumps are okay.
  8. Pour the batter into the prepared pan and spread evenly. The batter will be thick.
  9. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  10. Cool in the pan for 10 minutes, then lift the bread out using the parchment paper and transfer to a cooling rack.
  11. Cool completely before slicing, at least 30 minutes.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Measure flour by spooning and leveling. If the top browns too quickly, tent with foil. The bread is even better on day two.

Nutrition

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

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