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Best Small-Batch Pumpkin Banana Bread (Guest Favorite!)

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This small-batch pumpkin banana bread is perfectly sized for sharing, with a velvety crumb and balanced flavors of pumpkin and banana. It’s a guest-worthy loaf that disappears quickly.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup mashed ripe banana (about 1 large or 2 small bananas)
  • 1/2 cup pumpkin puree (120g)
  • 1/3 cup granulated sugar (65g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 cup unsalted butter, melted (56g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Optional: 1/3 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the two long sides. Lightly grease exposed ends.
  2. In a small bowl, mash the ripe banana with a fork until mostly smooth with a few lumps. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth. Add egg and vanilla extract, whisk until pale and slightly thickened, about 30 seconds.
  5. Add pumpkin puree and mashed banana to the wet mixture. Whisk gently until fully incorporated.
  6. Add dry ingredients to wet ingredients. Fold with a rubber spatula until just combined—do not overmix. If using mix-ins, fold them in now.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 45-55 minutes, until top is golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Start checking at 45 minutes.
  9. Cool in pan on a wire rack for 10 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely.
  10. Cool completely before slicing (at least 30 minutes, ideally 1 hour).

Notes

For best results, use very ripe bananas (brown or black spots). Toast nuts before adding for deeper flavor. Batter can be made up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting cold. Let bread cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: pumpkin banana bread, small batch banana bread, pumpkin banana bread recipe, small batch pumpkin bread, guest favorite banana bread

Find it online: https://noshbelle.com/best-small-batch-pumpkin-banana-bread-guest-favorite/